Chinese noodles are so versatile and make a great base for a quick and easy meal. This sesame flavoured sauce for thin egg noodles makes a tasty cold noodle dish to go with summer salads, garnished with cucumber juliennes and toasted sesame seeds. It can equally well be served hot for a quick supper dish to accompany a stir-fry or just as a late-night snack.
If you can’t find fresh Chinese egg noodles they can be substituted with dry ones or with any other fine noodle or pasta. Whichever noodles you use, cook them according to the instructions on the packet as different makes vary.
Recipe for Chinese Noodles with Sesame Sauce
225g / 1lb fresh Chinese egg noodles
1 tablespoon sesame oil plus one teaspoon
4 tablespoons toasted sesame seeds
1 tablespoon thin soy sauce
1 tablespoon dark soy sauce
2 teaspoons Chinese black vinegar
1 ½ teaspoons sugar
pinch cayenne pepper
½ teaspoon salt
pinch white pepper
1 tablespoon vegetable oil
1 tablespoon vegetable stock or water
half a cucumber
Peel the cucumber. Cut it in half and then into fine julienne strips. Refrigerate until ready to serve.
Grind 3 tablespoons of the toasted sesame seeds to a powder.
Make the sauce:
Combine 1 teaspoon sesame oil, the ground sesame seeds, the soy sauces, vinegar, sugar, cayenne, white pepper, salt, vegetable oil and stock in the bowl. Beat to a smooth paste.
Cook the noodles according to the instructions on the packet.
To make this dish as a cold dish: rinse the noodles in cold water and allow to drain for five minutes. Toss in the tablespoon of sesame oil. You can refrigerate at this point until ready to serve. At the table, pour the sauce over the noodles and top with the julienned cucumbers and sesame seeds. Toss the noodles and serve.
To serve hot: as soon as the noodles are cooked, toss first with the sesame oil and then with the sauce before serving immediately.
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