📝 About This Recipe
A beloved street food staple from Shanghai and Sichuan, these noodles are a masterclass in balance, featuring a rich, nutty sesame paste sauce spiked with vinegar, soy, and chili. The contrast between the chilled, springy wheat noodles and the velvety, aromatic dressing makes it an addictive summer favorite. It is a versatile dish that marries savory, sweet, tangy, and spicy notes in every refreshing, cooling bite.
🥗 Ingredients
The Noodles
- 1 lb Fresh thin wheat noodles (can substitute with dried lo mein or spaghetti)
- 1 tablespoon Toasted sesame oil (to prevent sticking)
The Signature Sesame Sauce
- 1/2 cup Chinese sesame paste (ensure it is made from toasted seeds; stir well before measuring)
- 2 tablespoons Creamy peanut butter (adds body and a hint of sweetness)
- 3 tablespoons Light soy sauce
- 2 tablespoons Chinkiang black vinegar (provides a deep, malty acidity)
- 1 tablespoon Granulated sugar
- 1 teaspoon Fresh ginger (finely grated)
- 2 cloves Garlic (finely minced)
- 1-2 tablespoons Chili oil with flakes (adjust to your heat preference)
- 3-4 tablespoons Warm water (to thin the sauce to the desired consistency)
Fresh Toppings & Garnish
- 1/2 piece English cucumber (julienned into thin matchsticks)
- 1 cup Mung bean sprouts (briefly blanched)
- 3 stalks Scallions (thinly sliced on a bias)
- 2 tablespoons Roasted peanuts (roughly crushed)
- 1 teaspoon Toasted sesame seeds
- 1/4 cup Fresh cilantro (roughly chopped)
👨🍳 Instructions
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1
Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to the package instructions until they are just al dente—usually 3-5 minutes for fresh noodles.
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2
Immediately drain the noodles into a colander and rinse them thoroughly under cold running water. This stops the cooking process and removes excess surface starch for a cleaner texture.
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3
Transfer the cooled noodles to a large bowl and toss them with 1 tablespoon of toasted sesame oil. This prevents them from clumping while you prepare the sauce.
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4
In a medium mixing bowl, combine the Chinese sesame paste and the creamy peanut butter. Use a whisk to blend them together into a thick paste.
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5
Gradually whisk in the warm water, one tablespoon at a time. The mixture may look seized at first, but keep whisking until it becomes smooth and has the consistency of heavy cream.
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6
Add the soy sauce, Chinkiang black vinegar, and sugar. Whisk vigorously until the sugar is completely dissolved and the sauce is uniform in color.
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7
Stir in the grated ginger, minced garlic, and the chili oil with flakes. Taste the sauce; it should be punchy and bold, as the flavor will be slightly muted once mixed with the plain noodles.
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8
Quickly blanch the mung bean sprouts in boiling water for 30 seconds, then immediately shock them in ice water. Drain well and pat dry.
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9
Prepare the cucumber by slicing it into thin 2-inch matchsticks. If the center is very watery, discard the seeds to prevent the dish from getting soggy.
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10
Pour about three-quarters of the sesame sauce over the noodles. Use tongs or long chopsticks to toss the noodles until every strand is beautifully coated in the dressing.
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11
Divide the noodles into four serving bowls. Top each portion with a handful of blanched bean sprouts and julienned cucumber.
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12
Drizzle the remaining sauce over the toppings for extra moisture and visual appeal.
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13
Garnish generously with sliced scallions, crushed peanuts, toasted sesame seeds, and fresh cilantro leaves.
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14
Serve immediately while the noodles are chilled. For an even colder experience, you can chill the dressed noodles for 30 minutes before adding the fresh toppings.
💡 Chef's Tips
Always use Chinese sesame paste (Zhi Ma Jiang) rather than Middle Eastern tahini; the Chinese version uses toasted seeds and has a much deeper, smokier flavor profile. If your sesame paste has separated in the jar, make sure to stir the oil back in completely before measuring to ensure the correct fat content for the sauce. Don't overcook the noodles; they should have a 'Q' texture (bouncy and springy) to provide a satisfying contrast to the creamy sauce. If the sauce thickens too much as it sits, simply whisk in a teaspoon of room temperature water to loosen it back up before serving. For the best flavor, use fresh ginger and garlic rather than powdered versions; the raw aromatics provide the essential 'bite' this dish is known for.
🍽️ Serving Suggestions
Pair with a chilled glass of Jasmine green tea or a crisp, light lager to balance the rich sesame flavors. Serve alongside a Smashed Cucumber Salad with garlic and vinegar for a refreshing, acidic side dish. Add shredded poached chicken breast or pan-seared tofu strips on top for a protein-packed main meal. Serve as part of a larger dim sum spread alongside steamed dumplings and scallion pancakes. Offer a small dish of extra chili oil and black vinegar on the table so guests can customize their spice and acidity levels.