It’s the air-conditioning season again, and Chinese cold noodles with sesame paste is a good choice in the hot summer. The northerners’ loving for sesame paste that is used in hot pot, salad, noodles, and cakes is incomprehensible to people in other regions.
The sesame sauce we bought is thick, so need to dilute it with water or other seasoning like soy sauce or vinegar before cooking. Whether you use chopsticks or a spoon, it takes time and patience to dilute the sesame paste. It must be stirred in one direction at least a hundred times. In the final state, the water and the sauce are fused together.
Today’s noodles without chili oil is a kid-friendly recipe too. If you are a chili lover, why not? Give a try, a simple easy take-out recipe will never let you down.
Noodels with sesame paste
- Pot for boiling
- Wok for stir-frying
- 1/2 tablespoon pepper corn
- 3 cloves garlic, chopped
- 1 teaspoon sesame
- 1 teaspoon sugar
- 1 teaspoon vinegar
- 3 teaspoon ligth soy sauce
- 1/8 teaspoon salt
- one cucumber, shredded
- 180 gram noodles
- 2 tablespoon oil
- 3 tablespoon sesame paste, dilution
- 1 teaspoon chili oil (optional)
- Add 3 tablespoon sesame paste, vinegar, soy sauce, sugar to a big bowl, mixed well until diluted
- Add sesame seeds and garlic chopped to the bowl with diluted sesame sauce
- Add 2 tablespoon oil , pepper corn to a wok. heat over hight heat until the pepper corns brown, remove the pepper corns, splush the heated oil on the garlic chopped and sesame seeds in the bowl
- Boiling the noodels until cooked through, about 3 minutes, not too long, otherwise the noodles will be soft.
- Remove and let the noodles cool, may add some oil to prevent the noodles from sticking together
- Mixed sesame paste sauce, chili oil, cucumber shredded and noodles well
- Serve immediately