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+ servings

Summer Sesame Noodles

Summer sesame noodles are served with a whole host of colorful refreshing veggies and salad greens and dressed with an irresistible nutty, spicy, savory sauce.
Prep Time15 mins
Cook Time5 mins
Course: Dinner
Cuisine: Chinese
Servings: 2 people (see note)
Author: Thomas

Ingredients

  • 2 servings fresh or dried noodles
  • 1/2 Tablespoon toasted sesame oil (optional) to grease noodles

Veggies:

  • 1/2 cup Carrot shredded or julienned
  • 1/2 Cucumber sliced or julienned
  • 1/4 cup Radish sliced or julienned (see note)
  • 1/4 cup Beet, raw shredded or julienned
  • 1/2 cup Cherry tomatoes sliced

Sauce (see blog post above for alternatives)

  • 3 Tablespoons Chinese sesame paste can sub peanut butter
  • 1 Tablespoon Chinkiang vinegar aka zhenjiang vinegar, can sub other vinegars, see blog post
  • 1 Tablespoon Soy sauce ideally Chinese
  • Chinese chili oil ideally Mom's Mala or other hot sauce, to taste
  • 3 Tablespoons water adjust amount gradually for the right consistency

Optional garnishes

  • Cilantro chopped
  • Green onion chopped
  • Microgreens
  • Black sesame seeds

Instructions

  • Cook the noodles according to the instructions, taking care to keep them a nice chewy al dente. Drain the noodles when done and rinse them under cold water to stop the cooking. You can toss the chilled noodles in sesame oil to keep them from sticking together.
  • While waiting for the water to boil you can prep veggies as described and combine all the ingredients for the sauce in a bowl. Mix everything together well, until the sauce is smooth, before adding any more water. Add only enough water to make the sauce so that you can easily drizzle it and coat the noodles.
  • If serving immediately, combine all the ingredients in a large bowl or smaller bowls as you like. Drizzle the sauce over everything, garnish as desired, and enjoy.
  • If serving later, store the noodles, chopped veggies, and sauce separately in sealed containers in the fridge until ready to serve.

Notes

This recipe serves two as a main or 4 (or more) as a side.
Early-season radishes tend to be milder and are great for this dish. The more peppery tasting late-season ones are good, too, though you may want to use less than recommended here.