Ma Jiang Mien- Cold Sesame Noodles

These tasty noodles are perfect for lunch on warm summer days. Kids just love slurping these noodles as the sauce kind of tastes like peanut butter. If you can't find Chinese sesame paste, regular tahini can be found at local food markets and "juiced up" with a little sesame oil to make for a worthy substitution.

5 from 2 votes

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Course: Lunch, Salad, Snack

Cuisine: Canton, Chinese, Southern China

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings:

Author: My Hungry Traveler

Equipment

Large pot
Large jar with lid

Ingredients

1½ lb Noodles

Sesame Sauce

8 tbsp Soy sauce
3 tbsp Chinese sesame paste (SUB: ⅔ Tahini with ⅓ sesame oil)
2 tbsp Sesame oil + a splash
2 tbsp Rice wine vinegar (SUB: any other vinegar)
2 tbsp Smooth peanut butter
1 tbsp Sugar
1 tbsp Ginger, finely grated (optional)
4 tsp Garlic, finely minced
2 tbsp Chili oil (SUB: chili crisp, chili-garlic paste, or omit)

Toppings

1 medium Cucumber, peeled, seeded, and julienned
¼ cup Peanuts, chopped
Optional toppings: julienned carrot, blanched bean sprouts, chopped cilantro or scallion

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Instructions

Make Noodles - Boil Noodles for 30 seconds less than the package's instruction's call for. Drain and immediately rinse with cold water to stop them cooking. Toss them in a splash of sesame oil to keep from sticking together.
Make Sauce - Add all the sesame sauce ingredients to a covered container. Shake vigorously to combine.
Prepare Toppings - Cut the peeled and seeded cucumber into matchsticks. Crush peanuts with the side of a heavy knife. Prepare any of the other toppings if using.
Serve - In a large serving bowl or individual bowls, place noodles and add enough sauce to cover. Add carrots and bean sprouts, if using, and toss to combine. Line cucumber around the edges and cover with chopped peanuts and, if using, cilantro or scallions.

Notes

Any unused sauce may be refrigerated in an airtight container for a few weeks.

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