How to Cook Tasty Tasty 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 cook 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. You need 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. Prepare 1 tbsp of yuzu paste.
6. It's 1 tbsp of peanut butter (I made my own, but any smooth one will do).
7. You need 1 tbsp of brown sugar (turbinado works fine).
8. It's 1 tbsp of grated ginger.
9. You need 2 of garlic cloves, minced.
10. You need 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. It's 1/2 of cucumber.
12. You need 1/4 cup of roasted peanuts.

I love them just the way they are. 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. Yes, the list of ingredients in the dressing is longer than my usual dressings.

My take on Sesame Noodles step by step

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!.

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. Takeout style sesame noodles Best type of noodle? 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.