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Takeout-Style Sesame Noodles

5.0(12272)

Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang — an ambitious restaurateur who emigrated from Sichuan to Taipei to New York — firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan’s Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.

by Sam Sifton·published 2019-05-01

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Dinner, Easy, Quick, Noodles, Times Classics, Appetizer, Main Course, Side Dish

Servings

4 servings

Total time

10 min

Calories / serving

647 kcal

Ingredients (12)

serves

1 pound noodles, frozen or (preferably) freshnoodle
2 tablespoons sesame oil, plus a splashsesame-oil
3 1/2 tablespoons soy saucesoy-sauce
2 tablespoons rice vinegarvinegar
2 tablespoons sesame paste (preferably Chinese)
1 tablespoon smooth peanut butterbutter
1 tablespoon granulated sugarsugar
1 tablespoon finely grated gingerginger
2 teaspoons minced garlicgarlic
2 teaspoons chile-garlic paste, chile crisp or chile oil, or to taste
Half a cucumber, peeled, seeded and cut into 1/8-inch by 1/8-inch by 2-inch stickscucumber
1/4 cup chopped roasted peanutspeanut

Instructions (5 steps)

01Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness.
02Drain noodles, rinse with cold water, drain again and toss with a splash of sesame oil.

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Rich recipe — supports nutrition-aware planning.