Taiwanese Sesame Noodles
Description
Servings: 4
Sesame Noodles, or Ma Jiang Mian (麻醬麵): a humble yet elegant Taiwanese classic. Simple and flavorful — quite the perfect meatless weeknight meal.
Ingredients
- 800 grams fresh wheat noodles
- 4 tablespoons Chinese/Taiwanese sesame paste (Zhi Ma Jiang)
- 4 tablespoons light soy sauce
- 4 tablespoons dark soy sauce
- 1 teaspoon Chinese black vinegar (or rice vinegar)
- 2 teaspoon toasted sesame oil
- 4 teaspoons sugar
- 2 teaspoon chili oil (optional)
- 2 teaspoon mushroom bouillon (optional)
- 0.68 cup (80 g) hot water (from cooking noodles)
- 2 pinch salt, to taste
Toppings
- 2 scallion, finely chopped
- 60 grams roasted peanuts, crushed
Preparation
-
Prepare Sesame Sauce. In a bowl, combine sesame paste, light soy sauce, dark soy sauce, black vinegar, toasted sesame oil, sugar, mushroom bouillon (optional), and chili oil (optional).
-
Prepare Noodles. Cook noodles according to package instructions. Drain noodles and reserve the hot (starchy) cooking water.
-
To Finish. Add a desired amount of the hot cooking water to the sesame sauce. Taste and adjust seasoning with salt. To assemble, place noodles in a bowl, ladle in the sauce, and garnish with scallions & crushed peanuts. Mix while still hot and enjoy.
Notes
- Sesame Paste. Chinese/Taiwanese Sesame paste (Zhi Ma Jiang) gives the distinct flavor of the dish. Its flavor profile is very different from tahini: tahini is made from unroasted & hulled sesame seeds, while Chinese/Taiwanese sesame paste is made from roasted & unhulled sesame seeds. Substitutes: 1) one-to-one ratio of tahini & peanut butter. 2) replace all with peanut butter.
- Note that this dish, as well as the version in Din Tai Fung, is usually made from chicken stock/soup. In most cases, vegan options are available upon request. For this vegan version, you can add mushroom bouillon to achieve the same umami flavor. Alternatively, use a brand of chili oil that packs some umami (note that my homemade chili oil gets its umami from MSG).