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Before you jump to My take on Sesame Noodles recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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We hope you got insight from reading it, now let’s go back to my take on sesame noodles recipe. You can have my take on sesame noodles using 12 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make My take on Sesame Noodles:
- Take buckwheat noodles (1lb)
- Provide sesame oil
- Use soy sauce
- Provide rice vinegar
- Get yuzu paste
- Provide peanut butter (I made my own, but any smooth one will do)
- You need brown sugar (turbinado works fine)
- Use grated ginger
- You need garlic cloves, minced
- Provide gochujang (Korean red chilli paste), go easy on this one if you prefer a not-so-spicy dish; me, I love the kick!
- Get cucumber
- Prepare roasted peanuts
Instructions to make My take on Sesame Noodles:
- Heat a large pot of water until it boils. In the meantime: peel and cut the cucumber in julienne sticks (approx. 2.5 - 3 inch long, 1/8 inch wide & high). Also, chop the peanuts coarsely (pulse once or twice in a food processor is the easiest way, but be careful: don't turn them to flour!)
- Once the water boils, add the noodles and cook for 5 minutes or al dente (be careful not to overcook them!). While the noodles cook: combine oil, soy sauce, vinegar, yuzu paste, peanut butter, sugar, ginger, garlic and gochujang in a small bowl. Whisk until smooth and silky.
- Drain the noodles and rinse them in cold water until they are at room temperature.
- Combine the noodles and the sauce and toss until well coated.
- Serve in bowls and garnish with the cucumbers and the chopped peanuts. Enjoy!
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