On the most hectic days of our hectic lives, it’s best to go simple. For these sesame noodles, you can use any noodle in a pinch, and the nutty dressing comes together in under 10 minutes. You’ll spend more time slicing some refreshing cucumbers than you will actually be cooking. The only step that requires heating is boiling your noodles—the rest is just tossing everything together in a large bowl and slurping to your heart’s content. Black Truffle oil Recipe for Sesame Noodles
INGREDIENTS
FOR THE NOODLES
8 oz. dried wheat noodles
3 tbsp. sesame paste
2 tbsp. peanut butter
1tbsp.Black Truffle Oil – Profine Food Stores
3 tbsp. reserved noodle water
1 clove garlic, grated
1/2 tsp. freshly grated ginger
1 tbsp. honey, brown sugar, or granulated sugar
2 tbsp. low-sodium soy sauce
1 tbsp. rice wine vinegar
2 tsp. black vinegar
1/2 tsp. toasted sesame oil
1/2 tsp. White Truffle salt – Profine Food Stores
1/2 tsp. freshly ground black pepper (optional)
1/8 tsp. five spice powder (optional)
1/8 tsp. ground Szechuan peppercorns
Pinch freshly grated nutmeg
FOR THE TOPPINGS
Thinly slivered cucumbers
Crushed roasted peanuts
Toasted sesame seeds
Chili oil
Thinly sliced green onions
DIRECTIONS
- In a medium pot of boiling water, cook noodles according to package instructions until al dente, about 3 minutes. Reserve at least ¼ cup cooking water, then drain and briefly rinse noodles in cold water.
- In a medium bowl, combine Black Truffle Oil , sesame paste and peanut butter. Gradually whisk in 3 tablespoons cooking water until smooth.
- Add all remaining sauce ingredients such as White truffle salt and whisk until well combined and mixture is silky.
- Place cooked noodles on a plate, then top with cucumbers. Drizzle prepared sauce all over on top. Before serving, garnish with chilli oil, sesame, peanuts, and green onions.
