Ten minutes, one bowl for the sauce and one pot for the noodles. The sauce builds in layers: chili flakes and sesame seeds get a hit of hot oil first, then runny sesame paste joins them, then sugar, soy, oyster sauce and a sharp splash of white vinegar. Rinsing the cooked noodles twice under cold water keeps them springy under the thick dressing.
Beijing · Main
Ten-Minute Sesame Paste Noodles With Chili Oil Crunch
Fragrant oil poured over chili flakes and sesame seeds, then loosened sesame paste, sugar and a sharp splash of vinegar. Chilled noodles carry all of it, with cucumber and raw garlic on top.
- Prep10 min
- Cook5 min
- Serves1
- LevelEasy
Ingredients
| 1 small bundle, about 150 g | dried noodles |
| 3 tbsp | chili flakes |
| 2 tbsp | sesame seeds |
| 2 tbsp | sesame oil |
| 2 tbsp | neutral oil, hot |
| 4 tbsp | sesame paste |
| 3 tbsp | light soy sauce |
| 1 tbsp | oyster sauce |
| 2 tbsp | sugar |
| 4 to 6 tbsp | white vinegar |
| 0.5 | cucumber , shredded |
| 2 cloves | garlic , minced |
Method
- In a bowl that will hold the finished dish, combine the chili flakes, sesame seeds and sesame oil.
- Heat the neutral oil until it shimmers and pour it over the chili mixture; it should crackle loudly.
- Loosen the sesame paste with a few spoons of water until it pours like thick cream, then add it to the chili oil.
- Season with the sugar, light soy, oyster sauce, salt, a pinch of MSG and the white vinegar, and stir until completely smooth and pourable.
- Boil the noodles, then rinse them under cold water twice and drain well.
- Pile the noodles into the sauce with the cucumber shreds and garlic.
- Toss with chopsticks until every strand is coated, and eat immediately.
Notes
- The vinegar amount is a range; start with 4 spoons and add the rest only if the sauce tastes flat.
- Sesame paste tightens as it sits, so loosen with cold water again before tossing if the bowl stood around.
Ratios and technique checked against 🌸闻儿 on Douguo (超简单✨麻酱拌面十分钟快餐). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.