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Ma Jian Leung Mein (Cold Sesame Noodles)

This recipe is similar to the one offered by the New York City Chinatown restaurant Hwa Yuan in the 1970′s.

Ready In:
20mins
Serves:
Units:

ingredients

  • 1 lb Chinese egg noodles (fresh or frozen)
  • 14 cup toasted sesame oil
  • 3 12 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons shaoxing wine
  • 2 tablespoons sesame paste
  • 2 tablespoons smooth peanut butter
  • 1 tablespoon sugar
  • 2 12 teaspoons chili paste with garlic (sambal oelek)
  • 2 teaspoons toasted sesame seeds
  • 2 garlic cloves, finely chopped
  • 2 scallions, thinly sliced
  • 1 piece ginger, peeled finely chopped (1 1/2 inch)
  • 1 small cucumber, peeled seeded julienned
  • 1 carrot, peeled julienned
  • chopped roasted peanuts (garnish)

directions

  • Bring a large pot of water to a boil. Add noodles and cook until barely tender (about 5 minutes). Drain in a colander, rinse with cold water, and drain again.
  • Transfer to a bowl and add 3 tbsp toasted sesame oil. Toss until evenly coated and set aside.
  • In another bowl, whisk together remaining toasted sesame oil, soy sauce, vinegar, wine, sesame paste, peanut butter, sugar, chili-garlic paste, sesame seeds, garlic, scallions, and ginger.
  • Pour over noodles along with cucumber and carrot, and toss until evenly combined. Transfer to a serving bowl, and garnish with peanuts.
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RECIPE MADE WITH LOVE BY

@Member 610488
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@Member 610488
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"This recipe is similar to the one offered by the New York City Chinatown restaurant Hwa Yuan in the 1970′s."
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  1. Member 610488
    This recipe is similar to the one offered by the New York City Chinatown restaurant Hwa Yuan in the 1970′s.
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