Beijing Sesame Noodles
A bowl of authentic Beijing-style noodles coated in rich sesame paste, with refreshing cucumber and garlic sauce, perfect for a summer meal.
Ingredients
11 items- Fresh hand-pulled or thick noodles 400g
- Sesame paste (tahini-style) 3 tbsp (45g)
- Light soy sauce 2 tbsp
- Black vinegar 1 tbsp
- Sugar 1 tsp
- Salt 1/2 tsp
- Sichuan peppercorns 1 tsp
- Vegetable oil 2 tbsp
- Cucumber 1/2
- Garlic 3 cloves
- Sesame oil 1 tbsp
Nutrition
Steps （5 steps）
Bring a large pot of water to a boil. Cook 400g fresh noodles over medium heat until no white core remains, about 3 minutes. Drain, rinse under cold water, drain again, and toss with 1 tbsp sesame oil to prevent sticking.
Mix 3 tbsp sesame paste in a bowl, slowly add 100ml cold boiled water while stirring in one direction until smooth and creamy. Add 2 tbsp soy sauce, 1 tbsp black vinegar, 1 tsp sugar, 1/2 tsp salt and stir well.
Heat 2 tbsp vegetable oil in a small pan over low heat. Fry 1 tsp Sichuan peppercorns until fragrant, about 2 minutes. Strain to get pepper oil. Optionally add dried chili for chili oil.
Julienne half cucumber. Mince 3 garlic cloves and mix with 1 tbsp cold water to make garlic water.
Divide noodles into 4 bowls. Top each with 2-3 tbsp sesame sauce, cucumber shreds, a drizzle of garlic water, and pepper/chili oil to taste. Mix well and serve. Best enjoyed cold.
Tips
Thin sesame paste gradually with water for a smooth sauce; rinsing noodles in cold water gives a chewy texture; add blanched bean sprouts or cilantro as extra toppings.
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