3 hours ago
1
Lunch, snack or dinner, these sesame noodles taste like pure effort. For more heft, add boiled edamame, leftover roast chicken or pan-fried tofu cubes.
This recipe is a true workhorse, versatile enough to be lunch, a quick snack, or even a satisfying dinner. And it always tastes like you put in more effort than you did.
Ingredients
1 x 270g pack of dried udon noodles
2 tbsp sesame paste (see note)
3 tbsp sesame oil
3 tbsp smoked soy sauce (or use soy sauce if unavailable)
3½ tbsp sweet soy sauce (kecap manis)
⅓ cup vegetable or chicken stock
spring onion and/or toasted sesame seeds to serve
Method
Step 1
Add all the ingredients except the noodles and the spring onion or toasted sesame seeds to a large bowl and whisk with a fork to thoroughly combine. Set aside.
Step 2
Cook the noodles according to the packet instructions. Drain, reserving about a cup of the hot, starchy cooking water.
Step 3
Add a splash of the starchy water to the sauce mixture, along with the noodles, and gently turn to coat. If the sauce seems quite thick, add more cooking water, a tablespoon at a time, until the desired consistency is reached. Taste and adjust the seasoning with salt.
Step 4
Turn into bowls, top with sliced spring onion and or sesame seeds. These are best eaten immediately, but they’re still pretty good cold from the fridge a few hours later.
Note
I used Taiwanese sesame paste for this dish, but you can substitute it with a mix of half tahini and half smooth peanut butter for a closer flavour match. If you only have tahini, don’t worry – the recipe will still taste excellent, just with a slightly different, less roasted flavour.
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