A favourite street food in Taiwan, these cold sesame noodles use a thin wheat noodle which is covered in a creamy sesame, peanut and soy sauce. The dish is so popular in Taiwan, you can even find it at 7-Eleven stores.
- 2 tbsp sesame paste (see Note)
- 2 tsp peanut butter
- 2 tsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp Chinese black vinegar (chinkiang) (see Note)
- 1 tbsp caster sugar
- 1 small garlic clove, crushed
- 3 cm piece ginger, finely grated
- 300 g kan-to noodles (see Note)
- black and white sesame seeds, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine sesame paste, peanut butter, sesame oil, soy sauce, vinegar, sugar, garlic, ginger and 2 tablespoons of warm water in a bowl. Set aside.
Cook noodles according to packet instructions, taking care not to overcook, then drain and refresh under cold running water. Divide among serving bowls and pour over sauce, tossing to coat liberally. Scatter with sesame seeds, to serve.
• Sesame paste is from Asian food shops. Substitute tahini.
• Chinese black vinegar (chinkiang) is available from Asian food shops.
• Kan-to noodles are thin Taiwanese wheat noodles available from Asian food shops. Substitute with dried soba or somen noodles, available from supermarkets.
Photography by Ben Dearnley. Food preparation by Phoebe Wood. Styling by Kirsten Jenkins.
As seen in Feast magazine, February 2015, Issue 39. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.