Savour the rich, aromatic flavour of our Saucy Sesame Noodles. Tossed in a delightful sauce with our chilli oil and combined with nutty sesame flavours and a hint of soy, this dish is perfect for quick, flavourful meals. Topped it off with crunchy cucumber, spring onion, and sesame seeds.
Serves: 4
Prep Time: <15 mins
INGREDIENTS:
150g tofu
3 tbsp sesame paste/tahini
1 ½ tbsp soy sauce
1 tbsp Banhoek Chilli Oil
1 small knob ginger
1 small garlic clove
7 ice cubes
½ tbsp rice vinegar
⅓ cup noodle water
4 noodle cakes (200g total)
GARNISHING:
1 English cucumber, finely sliced
4 spring onions, finely chopped
50g chopped roasted and salted peanuts
Drizzle of Banhoek Chilli Oil
COOKING INSTRUCTIONS:
Cook the Noodles: Boil water in a pan, using just enough liquid to cook the noodles without them sticking together- this will yield a starchy water to bind our sauce. Cook the noodles according to the package instructions. Save about a cup of the starchy noodle water, then drain the noodles. Run the noodles under cold water to cool them down, and drizzle with a little cooking oil to prevent sticking. Set aside.
Prepare the Sauce: Blend the tofu, sesame paste, soy sauce, Banhoek Chilli Oil, ginger, garlic, ice cubes, ⅓ cup of starchy noodle water and rice vinegar into a thick paste. The consistency of the sauce should a touch thicker than double cream. Add more noodle water if needed. Taste and season with more soy if needed.
Prepare the Garnish: Finely slice the cucumber, finely slice the spring onions, and roughly chop the roasted peanuts. Set aside.
Combine and Serve: Pour a little of the tofu sesame sauce over the cooled noodles in a bowl and toss together. Divide the noodles between 4 plates and drizzle the excess sauce around them. Top each bowl with the cucumber, spring onions, and chopped peanuts.
Finish and Serve: Drizzle each bowl with a bit more Banhoek Chilli Oil for extra flavour. Serve cold and enjoy the perfect bite of flavour.
