A few years ago I ate an incredible plate of spicy sesame noodles in a small chinese restaurant. Since then I’ve been trying to recreate this dish and I am pretty statisfied with what I came up with. They taste almost like I the original dish. At least like the taste I remember.
The creamy, sweet and salty sauce, the spicy chili oil with it’s mouth numbing heat from the szechuan pepper, the fresh scallions and the noodles create the perfect combination for any occasion. And it is one of the quickest and easiest dishes I know. I can’t really give you exact measurments for this recipe because this is all about personal preference and doing what feels and tastes right. Instead of the Chinese Noodles you can use Spaghetti and add a teaspoon of bakingsoda to your cooking water.
- 200g Chinese Noodles
- 4 tbs Sesame paste
- 1 tsp Sesame oil
- 4 tbs Light soy sauce
- 1 tbs Brown sugar
- 2 tbs Rice vinegar
- 1 tbs Vegetable oil
- 1 Garlic clove
- Chili oil
Add your Noodles in a pot of boiling saltwater.
Slice the garlic and fry it in some vegetable oil. Add a few spoons of sesame paste and season with soy sauce, sesame oil, vinegar and sugar.
When your pasta is ready add it into your sauce and mix it. If it is too dry add a little splash of the cooking water.
Serve in a bowl with a sprinkle of fresh scallions, sesame and a big amount of chili oil.