Sesame Paste Noodles Recipe (Ma Jiang Mian)

Dried noodles: The base of the dish, these can be any type of Asian noodles like wheat or rice noodles.

Sesame paste: A rich, nutty paste made from ground sesame seeds, essential for the sauce.

Soy sauce: Adds a salty, umami flavor to the sauce.

Rice vinegar: Provides a mild acidity that balances the richness of the sesame paste.

Sugar: Adds a touch of sweetness to the sauce.

Garlic: Freshly minced, it adds a pungent kick to the dish.

Sesame oil: Enhances the nutty flavor and adds a fragrant aroma.

Water: Helps to thin out the sauce to the right consistency.

Green onions: Chopped and used as a fresh, crunchy garnish.

Toasted sesame seeds: Adds extra texture and a nutty flavor as a garnish.

When mixing the sesame paste with other ingredients, use a small whisk or fork to ensure the sauce is smooth and well-emulsified. If the sesame paste is too thick, you can add a bit more water gradually until you reach the desired consistency. This will help the noodles coat evenly and prevent clumping.

• dried noodles - Substitute with spaghetti: Spaghetti has a similar texture and can absorb the sauce well.

• sesame paste - Substitute with tahini: Tahini is made from sesame seeds and has a similar consistency and flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a comparable tang.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which complements the dish.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent.

• sesame oil - Substitute with peanut oil: Peanut oil has a nutty flavor that can mimic the richness of sesame oil.

• water - Substitute with vegetable broth: Vegetable broth adds more depth of flavor compared to plain water.

• green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used as a garnish.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Toasted sunflower seeds provide a similar crunch and nutty flavor.

• Allow the noodles to cool completely before storing. This prevents condensation, which can make the noodles soggy.
• Transfer the cooled noodles to an airtight container. Ensure the container is clean and dry to maintain freshness.
• Store the container in the refrigerator if you plan to consume the noodles within 3-4 days. This keeps the noodles fresh and flavorful.
• For longer storage, place the noodles in a freezer-safe container or a resealable freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of storage time. Frozen noodles can be kept for up to 2 months.
• When ready to eat, thaw the noodles in the refrigerator overnight. This gradual thawing helps maintain the texture.
• Reheat the noodles gently in a microwave or on the stovetop. Add a splash of water or sesame oil to loosen the sauce if needed.
• Garnish with fresh green onions and toasted sesame seeds just before serving to enhance the flavor and presentation.

• For stovetop reheating:

  1. Place a non-stick pan over medium heat.
  2. Add a splash of water or broth to the pan to prevent the noodles from drying out.
  3. Add the leftover noodles to the pan and stir occasionally until heated through, about 3-5 minutes.
  4. If the sauce has thickened too much, add a bit more water or broth to achieve the desired consistency.

• For microwave reheating:

  1. Place the leftover noodles in a microwave-safe bowl.
  2. Add a splash of water or broth to keep the noodles moist.
  3. Cover the bowl with a microwave-safe lid or a damp paper towel.
  4. Microwave on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  5. Check the temperature and microwave for an additional 30 seconds if needed.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover noodles in an oven-safe dish.
  3. Add a splash of water or broth to the dish to keep the noodles from drying out.
  4. Cover the dish with aluminum foil to retain moisture.
  5. Bake for 10-15 minutes, or until the noodles are heated through, stirring halfway through the cooking time.

• For steaming:

  1. Set up a steamer or a pot with a steaming rack and bring water to a boil.
  2. Place the leftover noodles in a heatproof dish that fits inside the steamer.
  3. Cover the dish with a lid or aluminum foil to prevent condensation from watering down the sauce.
  4. Steam for 5-7 minutes, or until the noodles are heated through.

• Pot: Used to cook the dried noodles according to package instructions.

• Strainer: Essential for draining the cooked noodles.

• Mixing bowl: Needed to mix the sesame paste, soy sauce, rice vinegar, sugar, garlic, sesame oil, and water until smooth.

• Whisk: Helps in blending the sauce ingredients together smoothly.

• Garlic press: Useful for mincing the garlic clove efficiently.

• Measuring spoons: Ensures accurate measurement of ingredients like sesame paste, soy sauce, rice vinegar, sugar, and sesame oil.

• Chopping board: Provides a surface to chop the green onions.

• Knife: Used to chop the green onions finely.

• Serving bowl: Used to toss the noodles with the sauce and for serving.

• Tongs: Helps in tossing the noodles with the sauce to ensure they are well coated.

• Small skillet: Can be used to toast the sesame seeds if they are not pre-toasted.

Prepare ingredients in advance: Mince the garlic and chop the green onions ahead of time to streamline the process.

Use a blender: Blend the sesame paste, soy sauce, rice vinegar, sugar, garlic, sesame oil, and water for a quick and smooth sauce.

Cook noodles efficiently: Boil the noodles while preparing the sauce to save time.

Pre-toast sesame seeds: Toast the sesame seeds in bulk and store them for future use.