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We hope you got benefit from reading it, now let’s go back to my take on sesame noodles recipe. You can cook my take on sesame noodles using 12 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook My take on Sesame Noodles:
- Take buckwheat noodles (1lb)
- Use sesame oil
- Get soy sauce
- Prepare rice vinegar
- Get yuzu paste
- You need peanut butter (I made my own, but any smooth one will do)
- Get brown sugar (turbinado works fine)
- You need grated ginger
- Get garlic cloves, minced
- Get gochujang (Korean red chilli paste), go easy on this one if you prefer a not-so-spicy dish; me, I love the kick!
- You need cucumber
- Provide roasted peanuts
Instructions to make My take on Sesame Noodles:
- Heat a large pot of water until it boils. In the meantime: peel and cut the cucumber in julienne sticks (approx. 2.5 - 3 inch long, 1/8 inch wide & high). Also, chop the peanuts coarsely (pulse once or twice in a food processor is the easiest way, but be careful: don't turn them to flour!)
- Once the water boils, add the noodles and cook for 5 minutes or al dente (be careful not to overcook them!). While the noodles cook: combine oil, soy sauce, vinegar, yuzu paste, peanut butter, sugar, ginger, garlic and gochujang in a small bowl. Whisk until smooth and silky.
- Drain the noodles and rinse them in cold water until they are at room temperature.
- Combine the noodles and the sauce and toss until well coated.
- Serve in bowls and garnish with the cucumbers and the chopped peanuts. Enjoy!
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