How to Make Delicious My take on Sesame Noodles

My take on Sesame Noodles. While the noodles cook: combine oil, soy sauce, vinegar, yuzu paste, peanut butter, sugar, ginger, garlic and gochujang in a small bowl. Bring a large pot of water to a boil. They should retain a hint of chewiness.

Drain into a large colander and immediately rinse with cold water to cool the noodles if serving cold. Make sure noodles are well drained of water and splash with a touch of sesame oil to prevent sticking. Takeout style sesame noodles Best type of noodle? You can have My take on Sesame Noodles using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of My take on Sesame Noodles

1. Prepare 500 gr of buckwheat noodles (1lb).
2. It's 2 tbsp of sesame oil.
3. Prepare 3 1/2 tbsp of soy sauce.
4. Prepare 2 tbsp of rice vinegar.
5. You need 1 tbsp of yuzu paste.
6. Prepare 1 tbsp of peanut butter (I made my own, but any smooth one will do).
7. Prepare 1 tbsp of brown sugar (turbinado works fine).
8. You need 1 tbsp of grated ginger.
9. You need 2 of garlic cloves, minced.
10. Prepare 2 tsp of gochujang (Korean red chilli paste), go easy on this one if you prefer a not-so-spicy dish; me, I love the kick!.
11. Prepare 1/2 of cucumber.
12. Prepare 1/4 cup of roasted peanuts.

I suppose you could use any type of noodle - rice noodles, udon or soba noodles or probably even spaghetti! The great advantage of this meal is the speed with which it can be on the table. Especially if you use quick-cooking noodles. Cook the fresh wheat noodles according to the package instructions.

My take on Sesame Noodles instructions

1. Heat a large pot of water until it boils. In the meantime: peel and cut the cucumber in julienne sticks (approx. 2.5 - 3 inch long, 1/8 inch wide & high). Also, chop the peanuts coarsely (pulse once or twice in a food processor is the easiest way, but be careful: don't turn them to flour!).
2. Once the water boils, add the noodles and cook for 5 minutes or al dente (be careful not to overcook them!). While the noodles cook: combine oil, soy sauce, vinegar, yuzu paste, peanut butter, sugar, ginger, garlic and gochujang in a small bowl. Whisk until smooth and silky..
3. Drain the noodles and rinse them in cold water until they are at room temperature..
4. Combine the noodles and the sauce and toss until well coated..
5. Serve in bowls and garnish with the cucumbers and the chopped peanuts. Enjoy!.

While the noodles are cooking, make the sauce by mixing together the sesame paste, peanut butter, light soy sauce, rice vinegar (optional), vegetable oil, sugar, and water (or braised meat sauce). Stir in one direction until it turns into a smooth, even paste. EPARATION Bring a large pot of water to a boil. Drain, rinse with cold water, drain again and toss. Return pasta to the pot you cooked it in.