Breastfeeding Friendly Classic Sesame Noodles
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Learn more āIngredients
4 servings
For the noodles
- 12 oz fresh or dried chinese egg noodles (lo mein or thin wheat noodles)
- 1 tbsp toasted sesame oil
For the sauce
- ā cup chinese sesame paste or well-stirred tahini
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 1 tbsp chili oil or chili crisp
- 1 tbsp granulated sugar
- 2 tsp fresh ginger, finely grated
- 2 cloves garlic, finely grated or minced
- 3ā4 tbsp warm water, to thin
For serving
- 4 scallions, thinly sliced
- 1 medium english cucumber, julienned or thinly sliced
- 2 tbsp toasted sesame seeds (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook the noodles according to package directions until tender but still slightly firm, about 3ā5 minutes for fresh noodles or 6ā8 minutes for dried. Drain in a colander, rinse briefly under cold water to stop cooking, and shake off excess water.
- 2
Transfer the drained noodles to a large mixing bowl and toss immediately with 1 tbsp toasted sesame oil to prevent sticking. Set aside.
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