epicurious5.0
Sesame Noodles
This sesame noodles recipe is super-quick to make, and the magic is all in the creamy, nutty sauce. Drizzle with chile oil for extra oomph.
👥 2 Servings👤 Hannah Che📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●pot
- ●colander
📝 Preparation Steps
1
First, make the chili oil: Combine the oil, Sichuan peppercorns, star anise, cinnamon, and bay leaves in a small saucepan. Place the dried chiles and sesame seeds in a separate heatproof bowl and set aside.
bay leaves2
2
Heat the oil over medium heat to 230°F (110°C), or until tiny bubbles rise slowly from the spices, and keep it at that temperature for about ⏱️ 10 minutes to infuse it with flavor. Reduce the heat if the spices appear to be darkening too quickly. When the oil has a gentle fragrance, remove it from the heat and strain out and discard all the spices.
3
Return the saucepan to medium heat and heat the oil to 320°F (160°C), or until a piece of ginger dropped in the hot oil bubbles up to the surface slowly. Pour a few tablespoons of the oil into the bowl of ground chiles and sesame seeds—the chiles will fizz and release a rich aroma. If the chiles bubble up too energetically, the oil may be too hot and could burn the chiles. Let it cool for ⏱️ 30 seconds, then pour again. Continue adding all the oil, stirring to the bottom, until the oil is rich red and has a toasty aroma. If the flavor is not as fragrant as you like, return the oil to the saucepan and heat over low heat for a few more minutes to continue to infuse it. Let cool, then transfer the oil and sediment to an airtight glass jar. Store in a cool, dark place for up to 4 months, or in the refrigerator indefinitely.
4
Make the sesame sauce: Combine the sauce ingredients in a small bowl until smooth and blended.
5
Bring a pot of water to a boil. Add the noodles and cook according to package instructions to desired doneness. When the noodles are almost done, stir 1 tablespoon of the noodle cooking water into the sauce; it should be creamy and pourable, not too thick.
6
Drain the noodles in a colander and divide them between two bowls. Add a few spoonfuls of the sesame sauce to each bowl and stir to coat the noodles. Taste and add more sauce if needed. Sprinkle on some sesame seeds, garnish with sliced scallion greens and cucumber (if using), and enjoy immediately.
7
If you have any sauce remaining, store it in an airtight container in the fridge for up to a week and use it to dress blanched or steamed vegetables.
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