I think noodles are the universal comfort food. When you’re feeling a little funky or under the weather, things like like mac & cheese, lasagna and udon always come to the rescue. Sesame peanut noodles are no exception to the rule.
Sometimes you just need a bowl of noodles, plain and simple.
Now, whether or not these are similar to what we Americans eat as Chinese take-out sesame noodles, I can’t say because I’ve somehow never had them. I’ll be sure to add it to my mental food bucket list – and yes, that’s a thing. Regardless, I can promise that these are delicious! The sauce is creamy, salty and slightly spicy from the serrano peppers. Guaranteed to pull you out of your funk.
I’m sure any type of hot pepper would work here too, but I thought the serrano spice level was nice in this sauce.. I currently have teeny jalapeno peppers growing in my garden that I can’t wait to pickle or make into poppers.
Traditionally, sesame noodles are made with Chinese egg noodles, which I couldn’t find since I was at my local grocery store. I begrudgingly bought some lo mein instead and they worked just fine. And if you’re looking for a vegan version, lo mein is the way to go.
The ease of this dish (thank you, food processor!) was perfect for me since I generally eat dinner way too late and after I’m already starving. Not one of my best habits. I made these during a hot, humid NJ heat wave, so I appreciated not having to turn an oven on for anything.
I used about half the amount of noodles the recipe calls for and froze the extra sauce for future noodle emergencies.
- 2 c. smooth peanut butter
- ½ c. rice or white vinegar
- ¼ c. light soy sauce
- 2 tsp. dark soy sauce
- 2 tbsp. roughly chopped garlic
- 2 serrano peppers, more if you like spice
- 3 tbsp. sugar
- 2 tsp. salt
- ½ c. + 2 tsp. toasted sesame oil, divided
- 2 tbsp. chili oil
- 1 c. freshly brewed black tea
- 1 lb. Chinese egg noodles, or lo mein noodles
- Cook noodles as directed, drain and rinse under cold water to cool. Drain again and toss with 2 tsp. sesame oil. Set aside.
- In a food processor, blend until smooth: peanut butter, vinegar, both soy sauces, garlic, peppers, sugar and salt.
- Remove mixture to a bowl and stir in ½ cup toasted sesame oil and the chili oil.
- Gradually stir in black tea until smooth.
- Toss noodles in sesame peanut sauce and garnish with sesame seeds, cilantro or thin strips of cucumber.