Make this easy, Din Tai Fung-inspired spicy sesame noodles at home!
Let me tell you what my typical lunch options are: leftovers from last night’s dinner, or quick and easy noodle dishes! When work-from-home first became a thing, I thought I would be able to make more lunches at home. LOL nope. Turns out work-from-home means actual work in the daytime, and lunch is still a 1-hour break – sometimes less because you find yourself wandering back to your work station within the hour to check that email.
Anyway, you know what I always have in my pantry? Noodles. Fresh or dried, I always have some form of noodle knocking around somewhere – including pasta. This is why my go-to lunches has been a whole slew of noodle quick whips!
One of my favourite go-tos is this ultra quick 5-minute meal of Spicy Sesame Sauce Noodles! The only cooking here are the blanching of green vegetables, and the noodles. Everything else are a blend of seasoning sauces. I love using some fresh You Mian or Ban Mian for this, but I also love having fettucine pasta with this.
I don’t have any proteins here, but you most certainly can add some! If I have some cheese tofu or fishballs in my fridge, I would give them a blanch and toss into the bowl too.
Usually you would use sesame paste, but I’m using my Japanese roasted sesame salad dressing. It’s just what I always have in my fridge. These days I rarely use it as actual salad dressing. I use it for any sesame paste-related recipes :D. I like to use it in place of sesame paste because it’s also sweeter, so it comes off tastier too.
Alternatively you can also use hummus! Yes, good ol’ hummus. Hummus has tahini or sesame paste in it, so the notes are there. Hummus is a lot more thicker than the sesame dressing, so you might need to use more water to loosen it. I also recommend adding sugar to balance out the flavours.
I use my own Chilli Oil recipe here, but you can use any chilli oil you like that is off-the-shelf. I know Lao Gan Ma is a beloved jar on many pantry shelves.
The beauty of this spicy sesame noodle recipe is that it is so versatile. You can adjust the seasonings based on what you like. This is what I love to use:
Light Soy Sauce: adds saltiness and umami
Apple Cider Vinegar or Rice Vinegar: adds that delicious tang. I love mine extra sour, so I would usually add 2 tbsps of it.
Sesame Oil: For an extra boost of that sesame flavour! If you can’t tell, I love sesame.
If I’m using regular sesame paste that is not sweet, I like to add some mirin or sugar to add a bit of sweetness.
5 Minute Spicy Sesame NoodlesCourse: Recipes
1 bundle of Noodles, blanched
100ml of water used to blanch Noodles in
2-3 tbsps Roasted Japanese Sesame Dressing
1 tbsp Light Soy Sauce
1 tbsp Apple Cider Vinegar or Rice Vinegar
1 clove Garlic
2-3 tbsps Chilli Oil
1 tsp Sesame Oil
Veggies (Bok Choy), blanched
A handful of chopped Spring Onions or Cilantro
Sesame seeds to garnish
- Blanch green veggies first, if using. Then cook the noodles according to packet instructions. Save a couple ladles of the noodle water.
- In a bowl, add the sesame dressing, soy sauce, vinegar, garlic, chilli oil and the noodle water. Add as much of the noodle water as you want soup. Stir to combine.
- Add blanched noodles into the sauce, and toss through.
- Serve with veggies and optional topping of sesame seeds. Done!