Ma Jian Leung Mein (Cold Sesame Noodles)

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
    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)
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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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