Sesame Noodles (Ma Jiang Mian)

Ingredients

• about 225 g Chinese Noodles
• 2 tablespoons Soy Sauce
• 1 tablespoon Rice Vinegar
• 2 tablespoons Sesame Paste (Tahini)
• 1 teaspoon Sugar
• 1 clove Garlic
• 1 teaspoon Sesame Oil
• 1/2 teaspoon Chili Oil
• 2 tablespoons Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Fill a large pot with water and bring it to a rolling boil over high heat (100°C / 100°C). Add the about 225 g Chinese Noodles and cook for 8 to 10 minutes, or until the noodles are tender when tasted. Carefully drain the noodles in a colander, then rinse them thoroughly under cold running water for 30 seconds to stop the cooking. Set the colander with the noodles aside.
2. 2Finely mince the 1 clove Garlic.
3. 3In a medium bowl, combine the 2 tablespoons Soy Sauce, 1 tablespoon Rice Vinegar, 2 tablespoons Sesame Paste (Tahini), 1 teaspoon Sugar, the finely minced 1 clove Garlic, 1 teaspoon Sesame Oil, 1/2 teaspoon Chili Oil, and 2 tablespoons Water.
4. 4Using a whisk, vigorously mix the ingredients in the bowl until the sauce is completely smooth and well combined, ensuring there are no lumps of sesame paste.
5. 5Add the cooked about 225 g Chinese Noodles to the bowl with the sauce. Using tongs or chopsticks, gently toss the noodles until every strand is evenly coated with the sauce.
6. 6Serve the sesame noodles immediately, either chilled or at room temperature.

Substitutions

Related Guides