Get ready for a dish that’s going to have you saying Kěkǒu de and asking for more because these Spicy Sesame Chile Noodles sure hit the spot. These are a riff on Ma Jian Mianm, or Sesame Noodles, classic Taiwanese street food that’s been a hit for a nightcap to a late night out. Traditionally, these noodles are served either hot or cold but are always freshly made and ready for slurping at a moment’s notice. Once you try this recipe, it’ll be easy to see why so many around the world love Spicy Sesame Chile Noodles.
Ingredients
- 2 tablespoons soy sauce
- 8 ounces Shanxi or mafaldine.
- 2 tablespoons Chinese sesame paste or tahini
- 1 1\2 tablespoons chili oil
- 2 teaspoons Chinese black vinegar or balsamic vinegar
- 1 tablespoon sesame oil
- 3 scallions, sliced
- 2 tablespoons toasted sesame seeds
- Dan-O's Chipotle Seasoning
Preparation Instructions
- Bring a large pot of water to a boil. Then add in 8 ounces of fettuccine noodles and cook according to package directions.
- While the pasta cooks, in a large bowl, add 2 tablespoons of soy sauce, 2 tablespoons of sesame paste, 1 ½ tablespoons of fried chili in oil, 1 tablespoon of sesame oil, 2 teaspoons of Balsamic vinegar and some Dan-O’s Chipotle. Then whisk that all together.
- When the noodles are done, drain them and save some of the noodle water.
- Add the noodles to the sauce and toss until coated. If it’s too thick then add in some of that noodle water to loosen it up.
- When you serve, sprinkle with Dan-O’s Chipotle and sesame seeds.
- Enjoy!
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