Spicy Sesame Noodles
This iconic Chinese dish is made in countless different ways. In this recipe, brewed black tea adds its subtle flavor to the mildly spicy peanut sauce. If you prefer a spicier dish, drizzle a little extra chili oil at the end.
Ingredients
- Kosher salt and freshly ground pepper
- 1 lb. (500 g) fresh or dried Chinese egg noodles
- 4 Tbs. (2 fl. oz./60 ml) Asian sesame oil
- 3/4 cup (7 1/2 oz./235 g) creamy peanut butter
- 2 tsp. tahini
- 2 Tbs. rice vinegar
- 1 Tbs. Asian chili oil
- 1 jalapeño chile, halved and seeded
- 2 to 3 Tbs. grated fresh ginger
- 1 garlic clove, chopped
- 2 Tbs. sugar
- 1 cup (8 fl. oz./250 ml) brewed black tea, or as needed, at room temperature
- 1 English cucumber
- 3 small carrots
- 2 green onions, white and light green portions, halved crosswise and thinly sliced lengthwise
- Fresh cilantro leaves for garnish
- Toasted sesame seeds for garnish
Directions
Bring a large pot of water to a boil. Generously salt the water, add the fresh noodles, stir to prevent them from sticking and cook until tender, about 3 minutes. (If using dried noodles, follow the timing on the package instructions.) Drain and rinse thoroughly under cold running water, then drain again. Transfer the noodles to a large bowl, add 2 Tbs. of the sesame oil and toss to coat. Cover and refrigerate until chilled, at least 1 hour.
In a food processor or blender, combine the remaining 2 Tbs. sesame oil, the peanut butter, tahini, rice vinegar, chili oil, jalapeño, ginger, garlic, sugar, 1 tsp. salt, 1 tsp. pepper and 1 cup (8 fl. oz./250 ml) brewed tea. Process until smooth. Add more tea if necessary to make a sauce that is fluid enough to coat the noodles. Season with additional salt and pepper, if necessary.
Cut the cucumber into 2-inch (7.5-cm) lengths. Using a mandoline or a very sharp knife, cut each piece lengthwise into thin ribbons about 1/8 inch (3 mm) thick. Peel the carrots and cut into 2-inch (5-cm) matchsticks.
Just before serving, add the sauce, cucumbers, carrots and green onions to the noodles and toss to coat evenly. If the noodles are sticky, add a bit more tea and toss again. Garnish with the cilantro and sesame seeds. Serve immediately. Serves 6.
Recipe adapted from Williams-Sonoma A Taste of the World (Weldon Owen, 2005)