John's Sesame Noodles (Caprial)
Submitted by pjo
Sesame noodles tossed in a sharp garlic-soy-sesame oil dressing with a hit of red pepper flakes. A 6-ingredient Asian-style noodle bowl ready in 15 minutes flat.
YIELD
2 servingsPREP
15 minCOOK
10 minREADY
25 minThese sesame noodles are exactly the kind of recipe you want in your back pocket for fast weeknight dinners or last-minute lunches. Six ingredients, one pot, fifteen minutes, and the result tastes like it came from a takeout favorite.
The dressing is the whole story here. Soy sauce, raw chopped garlic, red pepper flakes, toasted sesame oil, and neutral vegetable oil whisk into a sharp, savory, slightly spicy coating that clings to every strand. The garlic mellows on contact with the warm noodles, going from biting to gently aromatic.
The ratio of toasted sesame oil to vegetable oil is calibrated for flavor without bitterness. A teaspoon of toasted sesame oil is enough to perfume the whole bowl. Pour in more and the dish turns one-note and slightly acrid. Trust the recipe.
Dry Asian-style egg noodles are the right choice. They have the right chew and absorb dressing without going limp. Boil only until al dente. Mushy noodles ruin the dish.
Serve warm right out of the bowl, or chill for half an hour for a cold noodle salad. Both work. They keep well in the fridge for next-day lunch, too.
Kitchen Tips
- Use freshly grated garlic on a Microplane for the smoothest distribution.
- Toast the sesame oil bottle: smell it first. If it doesn’t smell deeply nutty, it’s stale and not worth using.
- Reserve a few tablespoons of pasta water and add to the dressing for a silkier coat.
- Salt the boiling water generously. The dressing alone won’t season the noodles enough.
Variations
- Top with sliced scallions, toasted sesame seeds, and shredded carrot.
- Add cooked shredded chicken or pan-seared shrimp to make it a full meal.
- Stir in a tablespoon of peanut butter for sesame-peanut noodles.
Ingredients
Directions
In large stockpot over high heat, bring two quarts of water to a boil.
Add noodles and cook 4 to 5 minutes, until al dente.
Drain noodles into a serving bowl and set aside.
In small bowl, whisk together soy sauce, garlic, hot papper flakes, sesame oil and vegetable oil until well blended and pour over noodles.
Serve warm or at room temperature.
Comments
I tried this recipe years ago when I lived in the bay area and I must say it is so very tasty and a snap to make. Both my husband and daughter enjoyed this dish so much that it became a staple in our home!