I absolutely love this recipe because it perfectly balances the rich, creamy sesame paste with the bold kick of chili oil and tangy notes from the black vinegar, creating a symphony of flavors in every bite. Plus, the combination of tender noodles and crunchy pickled vegetables makes it an irresistible, texturally diverse meal that’s both comforting and exciting.
I relish plating dishes that pack a punch of flavor, and Hot Dry Noodles is one such dish that absolutely stands out with its rich, nutty, and spicy profile. My main affair is with 400g of fresh wheat noodles, enhanced with 3 tablespoons of sesame paste and 2 tablespoons of chili oil, serving a delightfully harmonious blend of flavors.
And not only are the noodles incredibly tasty, but also they and their accompanying sauce come together as a veritable health food, offering all the nutrients bolstering a dish featuring sesame.
Ingredients
Sesame Paste:
Abundant in nutritious lipids, it imparts a flavor reminiscent of nuts.
Soy Sauce:
Delivers umami and constitutes a source of protein.
Chili Oil:
Infuses warmth and bolsters metabolism.
Chinese Black Vinegar:
Provides sharp sourness and assists in digestion.
Fresh Wheat Noodles:
Rich in carbohydrates for energy.
Garlic:
Strengthens the immune system and enhances aromatic complexity.
Sesame Oil:
Boosts taste; is rich in antioxidants.
Pickled Vegetables:
Imparts tartness and adds good-for-you bacteria.
Ingredient Quantities
- 400g fresh wheat noodles
- 3 tablespoons sesame paste
- 2 tablespoons soy sauce
- 2 tablespoons chili oil
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese black vinegar
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 2 teaspoons sesame oil
- 1/2 cup pickled vegetables, chopped
- 2 tablespoons chopped scallions
- 2 teaspoons toasted sesame seeds
- Salt to taste
Instructions
1. Boil water and cook the fresh Chinese wheat noodles according to the package directions until just tender, about 3 to 5 minutes. Drain and rinse with cold water. This step stops the cooking and keeps the noodles from clumping. Set aside.
2. In a big mixing bowl, mix together the sesame paste, soy sauce, chili oil, dark soy sauce, Chinese black vinegar, sugar, and minced garlic. Stir together until the sauce is completely smooth and well-blended.
3. Incorporating the following elements into the text will provide a clearer picture of the situation: Add the noodles that have been cooked and cooled to the sauce. Toss the noodles in the sauce until they are evenly coated with the mixture.
4. Sesame oil should be drizzled over the noodles, ensuring that all strands are lightly glazed and the dish is perfumed in an aromatic finish.
5. The chopped pickled vegetables should be folded in gently. The idea is to blend them into the noodles so that every bite of this otherwise mellow dish has a little tangy crunch.
6. Divide the seasoned noodles into serving bowls, making sure each bowl has an equal portion of noodles.
7. Make a fresh and vibrant touch to each bowl of noodles by sprinkling them generously with chopped scallions.
8. Add an extra layer of nutty flavor and texture by sprinkling toasted sesame seeds on top of the noodles.
9. Sample the noodles and add salt as necessary to achieve the taste you prefer; adjust the salinity if need be.
10. To relish the complete taste of deliciously hot dry noodles, serve them immediately.
Equipment Needed
1. Large pot
2. Strainer or colander
3. Large mixing bowl
4. Measuring spoons
5. Wooden spoon or spatula
6. Chef’s knife
7. Cutting board
8. Small bowl (optional, for additional mixing)
9. Ladle or serving spoon
10. Individual serving bowls
FAQ
- Q: Can I use store-bought noodles for this recipe?Yes, you can use fresh wheat noodles purchased from a store, or even dried ones if fresh aren’t available. Just be sure to prepare them according to the package instructions.
- Q: Is it possible to substitute the sesame paste?A: You can use tahini as a substitute, though the taste might be slightly different. Add a touch of toasted sesame oil for a more authentic flavor.
- Q: How spicy is this dish?The dish has a moderate spiciness because of the chili oil, but you can change the amount to make it suit your personal taste better.
- Q: What type of pickled vegetables work best?Mustard greens or radish, pickled, are traditional. However, pickled vegetables of any kind make delightful and crunchy accompaniments to a Vietnamese banh mi sandwich. Still, feel free to use your imagination: any kind of pickled vegetable can lend texture and flavor to the sandwich.
- Q: Can this be served cold?A: Yes, you can enjoy hot, dry noodles as well as cold. When serving the noodles cold, give them a good rinse under cold water, and then toss them in a little sesame oil to keep them from sticking.
- Q: What if I don’t have black vinegar?B: You can substitute balsamic vinegar or rice wine vinegar for apple cider vinegar in a pinch. However, the taste won’t be quite the same because both of those vinegar types are less acidic than apple cider vinegar.
Substitutions and Variations
Sesaame paste: Replace with peanut butter or tahini for a slightly different flavor.
Soy sauce: Use tamari or coconut aminos and a gluten-free option.
Chili oil: Substitute with sriracha or hot sauce for an entirely different type of heat.
Chinese black vinegar: Substitute with rice vinegar or balsamic vinegar for a nearly identical tangy taste.
Using kimchi or sauerkraut will create a unique twist on pickled vegetables.
Pro Tips
1. Optimize Noodle Texture: After rinsing the cooked noodles with cold water, toss them with a little sesame oil or neutral oil to prevent them from sticking together and to add an extra layer of flavor.
2. Balancing Flavors: If you prefer less heat, start with just 1 tablespoon of chili oil, then gradually add more to taste. Similarly, adjust the quantity of sugar to balance the tanginess from the vinegar according to your preference.
3. Enhance the Sauce: To ensure the sesame paste blends smoothly with the other liquid ingredients, you can mix it with a tablespoon of warm water before adding it to the sauce blend. This makes it easier to incorporate and results in a creamier consistency.
4. Pickled Vegetables Choice: Use a variety of pickled vegetables such as Sichuan pickled radishes or cabbage for a diverse flavor profile. If unavailable, quick-pickle some vegetables in rice vinegar, sugar, and salt as a ready substitute.
5. Extra Garnish Options: In addition to scallions and sesame seeds, consider adding crushed peanuts, fried shallots, or fresh cilantro for deeper flavor and texture contrast.
Hot Dry Noodles Recipe
My favorite Hot Dry Noodles Recipe
Equipment Needed:
1. Large pot
2. Strainer or colander
3. Large mixing bowl
4. Measuring spoons
5. Wooden spoon or spatula
6. Chef’s knife
7. Cutting board
8. Small bowl (optional, for additional mixing)
9. Ladle or serving spoon
10. Individual serving bowls
Ingredients:
- 400g fresh wheat noodles
- 3 tablespoons sesame paste
- 2 tablespoons soy sauce
- 2 tablespoons chili oil
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese black vinegar
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 2 teaspoons sesame oil
- 1/2 cup pickled vegetables, chopped
- 2 tablespoons chopped scallions
- 2 teaspoons toasted sesame seeds
- Salt to taste
Instructions:
1. Boil water and cook the fresh Chinese wheat noodles according to the package directions until just tender, about 3 to 5 minutes. Drain and rinse with cold water. This step stops the cooking and keeps the noodles from clumping. Set aside.
2. In a big mixing bowl, mix together the sesame paste, soy sauce, chili oil, dark soy sauce, Chinese black vinegar, sugar, and minced garlic. Stir together until the sauce is completely smooth and well-blended.
3. Incorporating the following elements into the text will provide a clearer picture of the situation: Add the noodles that have been cooked and cooled to the sauce. Toss the noodles in the sauce until they are evenly coated with the mixture.
4. Sesame oil should be drizzled over the noodles, ensuring that all strands are lightly glazed and the dish is perfumed in an aromatic finish.
5. The chopped pickled vegetables should be folded in gently. The idea is to blend them into the noodles so that every bite of this otherwise mellow dish has a little tangy crunch.
6. Divide the seasoned noodles into serving bowls, making sure each bowl has an equal portion of noodles.
7. Make a fresh and vibrant touch to each bowl of noodles by sprinkling them generously with chopped scallions.
8. Add an extra layer of nutty flavor and texture by sprinkling toasted sesame seeds on top of the noodles.
9. Sample the noodles and add salt as necessary to achieve the taste you prefer; adjust the salinity if need be.
10. To relish the complete taste of deliciously hot dry noodles, serve them immediately.
