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Sesame Chili Noodles

Jul 10, 2020         no comment.
“Inspired by the ease and nutritional value of many Asian stir-fries, I fashioned myself a pot of these flash-fried Sesame Chili Noodles.”
Sesame Chili Noodles Recipe by Foodomania | Spicy Stir-Fried Soba Noodles | Saucy Tahini Noodles Recipe

When I set out to make these sesame chili noodles, I had something else in mind. I wanted them to look rustic – the kind of food that comes from literally chucking all the ingredients you have onto a hot wok, letting them sizzle and plopping them right onto your plate. Instead, what I got was a creamy, saucy, bordering on a bastardized version of noodles, that not only tastes good but also provides excellent nutritional value!

Toasted sesame seeds add a crunch element, while the flash-fried veggies provide freshness in addition to flavors that make this one scrumptious pot of noodles! I used Soba Noodles, which add a depth of flavor and some sprouted mung beans that provide the protein-element to the dish. I used some leftover tahini (sesame paste) to make the base of the sauce. You could also use some Chinese Sesame Paste. The amount of chili that goes into this dish is controllable. The recipe calls for 2-4, which is not too spicy. I usually like to crank up the heat by using anywhere between 6-8 chilis for half a pound of noodles! 🙂

Here is a quick video tutorial on how I made my Sesame Chili Noodles –

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Sesame Chili Noodles Recipe by Foodomania | Spicy Stir-Fried Soba Noodles | Saucy Tahini Noodles Recipe

Sesame Chili Noodles


  • Author: Kavitha Ramaswamy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 portions 1x
  • Diet: Vegan

Description

Sesame Chili Noodles – Creamy, yet perfectly spiced and retains the freshness of a stir-fry! Get the video recipe for stir-fried noodles here! {VEGAN + GF}


Scale

Ingredients

For the Sauce Base

  • 1 Tablespoon Sesame Paste (or tahini)
  • 1 teaspoon Plain Vinegar
  • 1/2 teaspoon Sugar
  • 1 teaspoon Soy Sauce
  • 2 teaspoon Chili Sauce
  • 1 teaspoon Apple Cider Vinegar or Mirin
  • 1 teaspoon Sesame Oil 

For the Noodles

  • 220 gms or 1/2 lb Noodles of your choice
  • 1 Tablespoon Sesame Oil (or vegetable oil)
  • 1 teaspoon grated Ginger
  • 1 teaspoon minced Garlic
  • 24 Green Chili, finely chopped
  • 1 cup sliced Scallions (white part of spring onions)
  • 2 cups mixed Vegetables (bell peppers, green beans, broccoli, bok choy etc.)
  • 1/4 cup sprouted Mung Beans
  • 1/3 teaspoon Salt (adjust to taste)
  • 1 teaspoon ground Black Pepper
  • 1/4 cup leafy part of Green Onion or Scallions, for garnish 

Extra crunch + nutrition value

  • 3 Tablespoons White Sesame Seeds

Instructions

  1. Mix all ingredients under ‘sauce base‘ to form a smooth mixture and set aside
  2. Toast the sesame seeds until they’re golden, aromatic and crunchy. Set aside to cool
  3. Boil noodles until just cooked, run it through cold water, drain it, add a couple of teaspoons oil and mix it through the noodles to prevent them from sticking
  4. Meanwhile, heat 1 Tablespoon of Sesame Oil (or any neutral oil) in a Wok or a pan with high sides
  5. Add the ginger, garlic, chilli and fry on a few seconds
  6. Add the white part of scallions (or spring onions) and flash-fry on high heat for 1-2 minutes
  7. Add rest of the vegetables and mung sprouts
  8. Fry on high heat for 4-5 minutes until the vegetables have a slight caramelization around them
  9. Add the sauce base, half of the toasted sesame seeds, salt and pepper
  10. Mix with the vegetables along with a splash of water to adjust consistency (if required)
  11. Add the cooked noodles and toss well with the vegetable mixture
  12. Taste and adjust for seasoning, if required
  13. Garnish with the green part of the spring onion (scallion)
  14. Garnish with remaining toasted sesame seeds and serve hot

Notes

  • I used Soba Noodles. Whichever noodles you choose, cook according to package instructions
  • You can use tahini or Chinese sesame paste for the sauce base. Or you can simply grind toasted white sesame seeds until a paste is formed and use that instead
  • This recipe is medium-spicy. Use more green chili if you like your food even spicier 
  • Use fresh, seasonal vegetables that are typically used in stir-fries 
  • You can portion it and store it in the refrigerator for a week. Heat it up for a quick weekday meal
  • Category: Main
  • Method: Entree
  • Cuisine: Asian

Keywords: sesame chili noodles recipe, hot tahini stir-fried noodles

The best way to eat this is fresh and piping hot, although you could portion it up and store it for a quick busy weekday meal. Just warm the noodles before you consume them. Bon Appetit!

Sesame Chili Noodles Recipe by Foodomania | Spicy Stir-Fried Soba Noodles | Saucy Tahini Noodles Recipe
If you liked this healthy sesame chilli noodles, do leave a comment down below with your thoughts! ? You can also have my recipes delivered to your inbox or follow me on social media –  YouTubeInstagramFacebookPinterestTwitter  or TikTok.

Until next time,

KR





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