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Sesame Noodles

A modern version of a Cantonese classic, this noodle dish got a reworking in Epicurious member Roni Jordan’s Massachusetts kitchen and has been a family staple for more than twenty-five years. These sesame- and soy-sauced noodles will easily become a favorite whether you enjoy them warm, at room temperature, or straight out of the fridge three days later. Toss in your favorite veggies for a multifaceted vegetarian meal or serve it alongside grilled chicken or flank steak.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1/4 cup light soy sauce
1/4 cup Asian sesame oil
1 tablespoon peanut or vegetable oil
1 tablespoon honey
1/2 tablespoon chili garlic sauce
1/4 cup white sesame seeds, lightly toasted, or black sesame seeds, untoasted
1/3 cup green onions (white and light green parts only), thinly sliced on a diagonal
1 garlic clove, minced
1 (1-inch) piece fresh ginger, peeled and minced
Optional extras: thinly sliced mushrooms such as black, shiitake, or cremini; blanched and slivered pea pods; thinly sliced red bell peppers; julienned carrots
1 pound fresh Chinese egg noodles, cooked and drained

Preparation

  1. Step 1

    In a large bowl, whisk together the soy sauce, sesame oil, peanut oil, honey, chili garlic sauce, sesame seeds, onions, garlic, and ginger along with any garnishes you may want to use. Add the noodles and toss to coat evenly.

  2. DO AHEAD

    Step 2

    The NOODLES may be prepared ahead and refrigerated, covered, up to 24 hours. Toss well before serving.

The Epicurious Cookbook
TagsEgg NoodleNoodlePasta & NoodlesChineseEast AsianAsianMainSideDinnerDairy FreeVegetarianQuickEasyWeeknight MealsEpicuriousCookbooks
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