noodles
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Rachael's Sesame Noodles

Rachael's Sesame Noodles

New Deals! Diamond Earrings, Fall Coat + More—Between 66% and 75…

Idina Menzel Explains Why She Changed Her Last Name

How This Man Lost Half His Weight (200 lbs!)

How to Make La Gustea-Style Fettuccine | Rachael Ray

Jerry O'Connell and Rebecca Romijn + Rach's Skirt Steak Carne As…

HGTV's Mina Starsiak Hawk Gives Us a Tour of Her Newly Renovated…

FULL Renovation of This 116 Year Old Mansion Has Us in Awe

How to Make Family-Style Chicken Parmigiana

Inside Arthur & Sons—a New Red-Sauce Joint in NYC From Top NYC C…

Home Gym Design Ideas That Make It More Beautiful AND Functional

How to Make Creamy Saffron Ricotta Pasta | Rachael Ray

Broadway Star Idina Menzel and Her Sister + OMG! Fettuccine That…

How to Make BBQ-Rubbed Roast Chicken for Pitas, Flautas + Egg Ro…

How to Make Korean-Style Braised Short Ribs with Cucumber Salad …

FBI's Jeremy Sisto on Daughter Using Wife's Maiden Name

How to Make Jambalaya | Rachael Ray

How to Make Classic Tot Hotdish | Tater Tot Casserole with Groun…

"New Kids on the Block" Singer Jonathan Knight Talks Crying on N…

"New Kids on the Block" Singer Jonathan Knight Shares the Band's…

Ingredients

  • 1 ½ pounds Chinese egg noodles
  • Salt
  • 1 tablespoon peanut or vegetable oil
  • ⅓ cup Chinese sesame paste, or Tahini if not available
  • 2 tablespoons smooth peanut butter
  • About ⅔ cup just-boiling water
  • ⅓ cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon sugar
  • 2 cloves garlic, grated or finely chopped
  • 1 inch ginger, grated
  • 1 tablespoon sambal oelek or Sriracha sauce, for spicy noodles
  • To serve: finely chopped scallions, whites and greens; seedless cucumber, chopped; toasted sesame seeds; chopped dry roasted peanuts; cilantro leaves

Yield

Serves: 4-6

Preparation

Bring 6 quarts water to boil, salt water, and cook noodles to package directions. Drain and cold shock the noodles, then dress lightly with peanut oil.

In a large bowl, combine sesame paste and peanut butter and thin mixture with hot water using a whisk, then stir in soy sauce, vinegar, sesame oil, sugar, garlic, ginger, and hot sauce, if using. Toss the noodles with sauce to coat evenly, then top with garnishes and serve.