March 03, 2015

taiwanese cold sesame noodles


In staying true to my new found kick of cold noodles dishes, I know I know... kinda picked the wrong time of year, but here is another one!  After making singapore hawker noodles with coconut, I couldn't resist.  The sesame sauce for this is to die for, like lick the spoon good!

Feel free to throw in extra veggies based on what you have available, like bell peppers or zucchini, especially when summer is here and your gardens are full.  Grilled chicken would be delicious, speaking of summer, thinly sliced on top of this pasta and you can use the sauce as a marinade, just double it.

Servings 4-6
Total Time 25 minutes

  • 8 ounces Chinese egg noodles or fettuccine
  • 2 cups grated carrot
  • 2 cups julienned seedless cucumber
  • 2 cups bean sprouts
  • 6 tablespoons tahini sesame paste or peanut butter
  • 2 tablespoons Bragg's Liquid Aminos or soy sauce
  • 4 teaspoons light brown sugar
  • 4 teaspoons rice vinegar
  • 2 teaspoons chile-garlic sauce
  • 2 garlic cloves, minced
  • 1 bunch green onions, trimmed and thinly sliced
  • red pepper flakes, for serving (optional) 


1.  In a large bowl combine the carrot, cucumber, and bean sprouts.  Set aside.

2.  Cook noodles according to package directions. Drain, and rinse under cold water. Drain again, and transfer to the large bowl.

3.  Using a food processor, or immersion blender, puree the Bragg's Liquid Aminos, brown sugar, vinegar, chile-garlic sauce, garlic, and 6 tablespoons of water.

4.  Pour the sauce over the noodle mixture, and toss to coat.

5.  Serve the noodles topped with green onions and red pepper flakes.  Enjoy!!!

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