Sesame Noodles (Ma Jiang Mian)

Ingredients

• 8 ounces Egg noodles (or gluten-free noodles)
• 3 tablespoons Sesame paste (or tahini)
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 1 tablespoon Rice vinegar
• 1 teaspoon Sugar
• 1 teaspoon Sesame oil
• 1 clove Garlic, minced
• 1/2 teaspoon Chili oil
• 2 tablespoons Scallions, chopped

Instructions

1. 1Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat. Add the 8 ounces of egg noodles to the boiling water and cook for 3 to 5 minutes, or until tender but still firm to the bite. Drain the noodles in a colander and immediately rinse them under cold running water to stop the cooking process and prevent them from sticking together.
2. 2While the noodles are cooking, prepare the sauce. In a medium-sized bowl, combine the 3 tablespoons of sesame paste, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, 1 teaspoon of sesame oil, 1 clove of minced garlic, and 1/2 teaspoon of chili oil.
3. 3Whisk the sauce ingredients together until they form a smooth, creamy mixture. If the sauce seems too thick, add 1 to 2 tablespoons of cold water, one tablespoon at a time, whisking until you reach your desired consistency.
4. 4Add the drained and rinsed noodles to the bowl with the sesame sauce. Toss everything together gently but thoroughly, ensuring each strand of noodle is coated in the sauce.
5. 5Divide the sesame noodles between two serving bowls. Garnish the noodles with the 2 tablespoons of chopped scallions. Serve immediately.

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