Cold Sesame Noodles

Rich and satisfying meets light and refreshing – which sounds like an oxymoron, but that’s the magic of Cold Sesame Noodles, 麻酱面 (MáJiàng Miàn) in Chinese. And I personally enjoy the fact that making extra sauce means leftovers straight out of the fridge, no reheating necessary (it’s the little things).

Ingredients

Sesame Paste is the star of the show here, starting us strong with a thicc, creamy sauce base and that rich nutty aroma. And, sesame seeds have a healthy fat profile and lotsa fiber, so bonus points there. Then, we balance out all the flavors with brown sugar, black vinegar for a flavorful acidity, soy sauce for umami, and ginger and garlic for aromatics to round it out.

This is a traditional recipe for cold sesame noodles, and I prefer it to other variations for flavor and/or health reasons. But, it’s your life (and taste buds) not mine, so ingredients can be subbed per convenience or preference, and you’ll still get a delicious result.

Sub Sesame Paste (4 tbsp)

• Tahini + Toasted Sesame Oil: 4 tbsp tahini, 0.5-1 tbsp toasted sesame oil
• Unsweetened Peanut Butter: 4 tbsp peanut butter
• Unsweetened Peanut Butter + Sesame Paste: 2 tbsp of each (some people prefer this combination version)

Brown Sugar (1 tbsp)

• Any sweetener of choice (if subbing with honey, do 3/4 tbsp)

Sub Soy Sauce (3 tbsp)

• Tamari, Shoyu, or Coconut Aminos. But note that the salt content is usually lower in these, so you may want to add salt to taste.

Sub Black Vinegar: 2 tbsp

• Rice Vinegar + Soy Sauce (or above options): 1 1/3 tbsp rice vinegar + 2 tsp soy sauce
• Sherry Vinegar

Suggested Toppings

• Cucumber, Carrots, or Daikon (julienned/shredded): refreshing crunch that pairs well with the rich sauce
• Sliced Scallion or Cilantro: freshness, pairs well with Asian flavors
• Crushed Roasted Nuts: peanuts are traditional, cashews and macadamia nuts also work well here (for allergy subs or for healthier fat profile)
• Chili Crisp Oil: belongs on everything
• Sesame Seeds: a bit of crunch, but more for aesthetics ngl

Cold Sesame Oil

thingslinadoes

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Cook TIme 20 minutes mins

Cuisine Chinese

Servings 4

Ingredients

  

• 4 servings noodles of choice
• Toasted Sesame Oil (for noodles after cooking)
• 4 tbsp Sesame Paste
• 3-4 tbsp Pasta Water
• 1 tbsp Brown Sugar / Maple Syrup (or sweetener of choice)
• 3 tbsp Soy Sauce
• 2 tbsp Chinese Black Vinegar
• 3-4 cloves Garlic, microplaned
• 1 tsp Ginger, microplaned

Additional Spices (a pinch of each)

• White Pepper
• Chinese 5 spice
• Ground Szechuan Peppercorn
• MSG
• Nutmeg

Toppings

• Cucumber, Carrots, Daikon
• Chili oil
• Crushed Roasted Nuts (peanuts/cashews/macadamia)
• Sliced Scallion or Cilantro
• Sesame Seeds

Instructions

 

• Cook noodles according to package instructions, but don’t salt the water. Reserve some pasta water, then strain and rinse noodles under cool water to halt their cooking. Toss noodles in a drizzle of sesame oil to keep from sticking.
  4 servings noodles of choice, Toasted Sesame Oil
• Meanwhile, prep any toppings.
  Cucumber, Carrots, Daikon, Sliced Scallion or Cilantro
• Whisk together sesame paste, pasta water, and sweetener until smooth.
  4 tbsp Sesame Paste, 3-4 tbsp Pasta Water, 1 tbsp Brown Sugar / Maple Syrup
• Add the rest of the ingredients, including any or all of the additional spices.
  3 tbsp Soy Sauce, 2 tbsp Chinese Black Vinegar, 3-4 cloves Garlic,, 1 tsp Ginger,
• Add any or all additional spices.
  White Pepper, Chinese 5 spice, Ground Szechuan Peppercorn, MSG, Nutmeg
• Plate noodles, spoon over the sauce, and add desired toppings. Enjoy! Sauce stays good in the fridge for at least a week.
  Cucumber, Carrots, Daikon, Chili oil, Crushed Roasted Nuts, Sliced Scallion or Cilantro, Sesame Seeds

Keyword cold sesame noodles, recipe