How to Make Appetizing My take on Sesame Noodles Recipe

My take on Sesame Noodles. One of my favorite lunches when I lived in Beijing was a dish called Liang Pi, or with the farmer Beijing accent, Liang P'yarr. It is a dish of cold noodles tossed in MaJiang, or the Chinese style sesame sauce. The noodles are paired with shredded cucumber and tofu, and usually a chili paste.

You can eat them by themselves. You can pair them with delicious roasted beef tenderloin. You can load them with red bell pepper, fresh cilantro, or cooked, chopped shrimp. You can have My take on Sesame Noodles using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of My take on Sesame Noodles

1. Prepare of buckwheat noodles (1lb).
2. Prepare of sesame oil.
3. It's of soy sauce.
4. You need of rice vinegar.
5. It's of yuzu paste.
6. Prepare of peanut butter (I made my own, but any smooth one will do).
7. You need of brown sugar (turbinado works fine).
8. It's of grated ginger.
9. You need of garlic cloves, minced.
10. Prepare 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. It's of cucumber.
12. You need of roasted peanuts.

I love them just the way they are. The quickest and easiest vegetarian dinner for busy families, this fantastic Asian dish is so easy to make, and so flavourful, and tastes better than your regular. The star of these Sesame Noodles is the dressing. It's an Asian Sesame Peanut Dressing that's wickedly delicious with the perfect balance of sweet, sour and salty.

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!.

Yes, the list of ingredients in the dressing is longer than my usual dressings. Being forced to improvise, I cooked up some noodles, tossed them with bottled sesame ginger salad dressing, and called it dinner. It was the start of many more college nights eating hot or cold sesame noodles for dinner. The noodles were like my own version of the ubiquitous packaged ramen popular with so many college students. Takeout style sesame noodles Best type of noodle?