Peanut sesame noodles

I've always had a fondness for Chinese sesame noodles. They keep for days in the fridge and are equally good hot or cold. Traditionally sesame paste is used but I like the creaminess peanut butter infuses into the sauce. Black vinegar is the key sour component that sounds exotic but it's essentially vinegar made from black rice instead of white. It has a deep malt-like taste and adds a special flavour to Asian dishes. Substitute rice vinegar if you can't source it.

Peanut sesame noodles

serves 4  prep 10 minutes cook 10 minutes

500g fresh Asian noodles, frozen udon, or dried spaghetti noodles

4 spring onions finely chopped

1 tin water chestnuts chopped roughly

sauce

3 cloves garlic finely chopped

thumb-sized piece ginger finely chopped

2 tbsp sesame oil

4 tbsps crunchy peanut butter

100ml Chinese black vinegar or use red vinegar

100ml Chinese light soy sauce

5 tbsps castor sugar

1 tbsp Dobanjang chili bean paste

4 tbsps chilli crisp in oil (Lao gan ma)

1.  In a medium-sized saucepan, heat the sesame oil.  Add the garlic and ginger and saute until golden, about 3 minutes.  Remove from heat add the remaining ingredients and whisk until smooth.  Add 2-3 tbsps water to thin it out and then leave to sit. 

2. Boil the noodles of your choice.  Drain when al dente and then mix with the sauce.  Toss the water chestnuts and onions in and stir again. 

3. Eat while warm or refrigerate covered.  They will keep for 3 days and make an excellent snack any time of the day.  

NOTE:  If you want to add meat to these, brown off 500g of ground pork.  Add to the finished garlic and ginger and carry on with the rest of the recipe.