Recipe
Flavour-bomb cold sesame garlic noodles recipe
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Ready in minutes and bursting with bold flavour, these sesame garlic noodles are a guaranteed crowd-pleaser.
By Rosheen Kaul
This is an easy-as-pie dish perfect for a hot day. It comes together so quickly and effortlessly – think two-minute-noodle speed, just immensely more satisfying. You can add any toppings you like too, with the already creamy, spicy and crunchy base. A spicy, crispy minced pork topping would turn this dish into dan dan noodles, if that’s your vibe, or any manner of shredded vegetables, braised or BBQ meats would be delicious too.
Ingredients to make cold sesame garlic noodles recipe
150 g (5½ oz) dried wheat noodles
1½ cups (375 ml) Sesame garlic sauce
½ Lebanese (short) cucumber, cut into thin batons
Chilli oil and chopped roasted peanuts (optional)
How to make cold sesame garlic noodles recipe
Cook the noodles according to packet directions until tender, then rinse under cold water. Drain and divide between two bowls, then add the sesame garlic sauce and cucumber. Top with chilli oil and roasted peanuts if desired. Mix thoroughly and eat immediately.
Sesame garlic sauce
This wonderful multi-use sauce is classically used for noodles, but it becomes a fantastic dipping sauce if you add a fistful of sliced coriander, more raw garlic, sesame oil and a bit of chilli oil. I use this as a basic sauce to add oomph to all of my favourite vegan main courses – the rich creaminess always takes the dish to the next level.
I’ve drizzled this on charred cabbage rolls over grilled eggplant (aubergine) under a huge piece of wombok (Chinese cabbage) plated as a ower with hot oil dressing on top. It’s so good with vegetables, clearly, but I confess I love it even more as a dip for thinly sliced hotpot meats.
Ingredients to make sesame garlic sauce
1 cup (250 ml) water
1 cup (250 ml) tahini
2 tablespoons Chinkiang (black) vinegar
2 tablespoons soy sauce
¼ cup (60 ml) sesame oil
1 tablespoon sugar
1 teaspoon ginger, finely grated
2 teaspoons garlic, finely grated
How to make sesame garlic sauce
Combine all ingredients in the bowl of a food processor or a medium bowl and whisk or blend thoroughly to combine. Adjust with a splash of water if you’d like the sauce a little looser, then taste and adjust the seasoning if desired. This sauce will keep for up to a week in an airtight container in the fridge.
Citro food tip
For an extra burst of flavour and texture, toss the noodles with a handful of shredded raw veggies like carrot, wombok or capsicum before adding the sauce. They’ll soak up the sesame-garlic goodness and add a satisfying crunch.
This is an edited extract from Secret Sauce by Rosheen Kaul, photography by Armelle Habib. Murdoch Books RRP $39.99.
Citro may receive a small commission at no cost to you on any orders placed using the book link in this article.
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