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Sesame and chilli oil noodles
Sesame and chilli oil noodles
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Quick and easy homemade cold sesame noodles inspired by my favorite Chinese restaurant. Made with tahini for a twist on the classic dish.
Ingredients:
  • 150 g medium dried egg noodles
  • 1 tablespoon peanut butter
  • 2 tablespoons tahini
  • 1 tablespoon soy sauce or tamari
  • 1 clove of garlic peeled and finely chopped
  • 2 teaspoons toasted sesame oil
  • 2-3 tablespoons chilli oil or chilli crisp
  • 1 bunch of spring onions (about 6) trimmed and finely sliced
  • 4 tablespoons toasted sesame seeds (white, black or both)
Instructions:
  • Prepare the noodles Boil 150g medium dried egg noodles in salted water for one minute less than suggested on the packet until they are al dente. Drain and rinse with cold water. Prepare the tahini sauce Combine 1 tablespoon peanut butter, 2 tablespoons tahini, 1 tablespoon soy sauce, and 1 finely chopped clove of garlic. Mix in 2 teaspoons toasted sesame oil and between 75ml and 125ml room-temperature water, whisking until the sauce is smooth and pourable like double cream consistency. Combine and serve Mix the cold noodles with the tahini sauce, divide into bowls, and top each with 1-2 tablespoons of chili crisp, adjusting to your preferred level of heat. Garnish with sliced spring onions and finish with a tablespoon of toasted sesame seeds on each bowl.

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