Popularized in New York, Sesame Noodles were brought to the public’s attention by Shorty Tang in his Chinatown restaurant, Hwa Yuan.
The dish was inspired and revamped from Tang’s familiar Sichuan cuisine. His son, Jerry, explains that the dish, Sesame Noodles, had its roots in “Chop Suey” before being revolutionized by his father.
Isn’t that true of most great things in life? The secret ingredient always seems to be, “passion.” What are you passionate about?
If it’s tasty dishes — you will want to try this easy version of Peanut Sesame Noodles. They’re simply… delicious!
Easy Cold Peanut Sesame Noodles: A Classic Takeout Favorite
8 oz fresh linguine or 1 lb Chinese egg noodles (1/8-inch thick)
3 tablespoons dark sesame oil
3 scallions, minced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 teaspoons brown sugar
2 tablespoons soy sauce
2 tablespoons peanut butter
1 teaspoon chili-garlic paste
1 cup shoestring carrots
1 cup sugar snap peas, sliced thinly
1/4 cup roasted peanuts (for garnish)
Boil pasta according to package directions. Drain and rinse until the noodles are cold.
Sauce: Combine 3 Tbsp. toasted (dark) sesame oil, scallions, garlic, ginger, and brown sugar in a small saucepan. Heat over medium heat until it starts to sizzle, then cook for 15 seconds. Remove from the heat and stir in soy sauce, peanut butter, and chili-garlic paste.
Blanch carrots and sugar snap peas for 1 minute in boiling water. (Or during the last minute of cooking the noodles, add the vegetables. Drain and rinse under cold water.
Pour the sauce over the noodles and vegetables, tossing to coat. Garnish with peanuts.
Eat immediately or chill it in the refrigerator and allow the flavors to combine and intensify. Either way, we love them.