Photograph of the finished Sesame noodles

China · Mì trộn xốt vừng giấm đen

Sesame noodles

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh noodles Fresh noodles 720 g
  • Photograph of Sesame sauce Sesame sauce 220 g
  • Photograph of Rice vinegar Rice vinegar 120 ml
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 48 g
  • Photograph of Oil Oil 200 ml
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Sichuan peppercorns Sichuan peppercorns 20 g
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Roasted peanuts Roasted peanuts 120 g

Method

  1. 1 Mix the sesame sauce with the hot noodle broth, spoonful by spoonful, until the sauce flows smoothly.
  2. 2 Pure sesame sauce is very thick and will clump if mixed with cold water; hot water must be used.
  3. 3 Pour 190-degree oil over crushed dried chilies and Sichuan peppercorns to make chili oil.
  4. 4 Mix the sesame sauce with black vinegar, soy sauce, minced garlic, and chili oil in a bowl.
  5. 5 Boil the fresh noodles for 3 minutes, then transfer them to the sauce bowl while they are still hot, without rinsing.
  6. 6 The hot noodles help to thin out the sesame sauce and coat them evenly; sprinkle with crushed roasted peanuts and chopped scallions, then mix immediately.
Start cooking