Din Tai Fung-Inspired Sesame Noodles
Creamy, nutty Din Tai Fung-inspired sesame noodles in just 10 minutes. An easy, refreshing cold noodle recipe served with ice for maximum cooling.
Ingredients
- 300 g fresh wheat noodles 11 oz
Sauce
- 3 tbsp Chinese sesame paste
- 1 tbsp peanut butter
- 1½ tbsp soy sauce
- 1 tbsp rice vinegar
- ¼ tsp salt adjust to taste
- 1½ tsp sugar
- 2 garlic cloves minced
- ¼ tsp ground Sichuan peppercorns optional
- ½ tbsp chili oil optional
- ⅓ cup water added gradually
Garnish
- 1 green onions finely chopped
- 2 tbsp Crushed peanuts
Instructions
- Stir the sesame paste well before measuring, as the oil can separate.
- In a bowl, combine the sesame paste, peanut butter, soy sauce, rice vinegar, sugar, garlic, Sichuan peppercorns, and chili oil.
- Gradually add the water, stirring until the sauce becomes smooth and reaches your desired consistency.
- Bring a pot of water to a boil and cook the wheat noodles according to package instructions.
- Drain and rinse thoroughly under cold water until the noodles are completely cooled. Drain well.
- Toss the cold noodles with the sesame sauce until evenly coated.
- Top with green onions and crushed peanuts and serve.