Chinese noodles with a spicy satay sauce of peanut, garlic and tahini. Serve warm or cold!
When I moved to Denver, one of the dishes I missed the most was my mom’s Spicy Sesame Noodles. I have searched for a better recipe, but this one is still my favorite. James and I just had some for lunch. They are so tasty that if I could send you some right now, I would!
Don’t let the long list of ingredients scare you off. There is quite a list but then, most of Myra’s recipes are like that. I think she had a few extra taste buds, because she always knew what to add to a recipe to make it taste better. I hope I have inherited some of that ability. Of course, garlic is involved. One time we sat down in the restaurant and tried to find a dish that did not have garlic in it (other than desserts). There are a couple of soups, and that’s about it!
Be sure to use frozen concentrated orange juice. Regular OJ just isn’t as good.
I won’t tell you which noodles to use. Whatever your favorite noodle is will work, even if it’s just plain spaghetti noodles. Myra was ahead of her time in many ways. Buying local was one of those ways. She always went to Findlay Market in downtown Cincinnati and bought noodles at Saigon Market. When Myra sent me to the Market to pick up an order, the owner of the store would come out and asked about her as though she were family. Myra always bought local…and she always treated others as family.
I put a lot of sauce on my noodles because I love it so much. You will have to decide how much sauce you want on your noodles. After you mix the sauce in with the noodles, chopped green onion on top is a must. At the restaurant they also topped the noodles with cucumbers and tomatoes. Spicy Sesame Noodles can be eaten cold or hot. You decide!
I hope you enjoy these Sesame Noodles as much as I do.
Spicy Sesame Noodles
Equipment
- 1 set of measuring cups
- 1 set of measuring spoons
- 1 pot to boil noodles in
- 1 bowl to mix noodles and sauce
- 1 food processor
Ingredients
- 3 buds garlic
- 1/2 teas cayenne pepper, ground
- 1 TBLS Dijon mustard such as Grey Poupon
- 1 TBLS balsamic vinegar
- 1 TBLS sriracha chili sauce
- 1 TBLS sesame seeds
- 3 TBLS frozen concentrated orange juice
- 1 teas soy sauce
- 3 TBLS cider vinegar
- 3 TBLS toasted sesame oil such as Kadoya Pure Sesame Oil
- 1/3 cup tahini such as Joyva
- 1/2 cup peanut butter, smooth
- 3/4 cup vegetable oil
Instructions
- Cook your noodles per package instructions, drain and set aside to cool while you
- Finely chop 3 cloves of garlic in the processor,
- Add the next 9 ingredients (cayenne pepper through sesame oil) to the processor and pulse once or twice to combine.
- Add tahini, peanut butter and oil and process until you have a creamy sauce.
- Put the noodles in a bowl, and mix in some sauce, taste it, and see how much more you would like! Sprinkle chopped green onions, fresh chopped tomatoes and cucumbers on top (if you like) and enjoy either hot or cold.
One response to “Spicy Sesame Noodles”
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Thank you for sharing! I’ve been missing these noodles ever since. I know they won’t be the exactly the same as I remember without your mother cooking her love into them, but maybe my version will be almost as magical for someone else. These got me through some special years. 💚
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