Make Ahead
Patricia Yeo's Sesame Noodles
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24 Reviews
Ellis D.
August 8, 2018
Could I use tahini instead of roasting & the pureeing the sesame seeds?
DeDe D.
October 4, 2018
I wish I had used Tahini. I don't have a blender, and so I used a food processor. Not great. The sauce never did come together. The flavors were fantastic, but the dish was not appealing aesthetically and the lumpy consistency did not play well with the other ingredients. If you try it with Tahini, let us know how it worked!
iolanthe
August 11, 2020
I used 3/4 cup tahini and no peanut oil (besides what was used to cook the shallots/garlic). I think this was too much, proportionally, and it seemed to wash out the other flavors. If I were to make it again, I would use less tahini, maybe 1/4 cup, to try to approximate the volume of the crushed sesame seeds called for in the recipe.
Vivi B.
November 16, 2017
I just came across this recipe as I have a newly minted vegan in my household and it looks terrific! I wonder, though, about the egg noodles. I thought if there is egg then it is not vegan? Can i sub just plain rice noodles with the same texture and result?
homecookin
August 11, 2015
This is delicious. Had trouble getting seeds crushed in the dressing the first time, this time put them in alone and was much easier. Instead of adding all the peanut oil, then dumping it, just used sesame oil since would be added later anyway. Fantastic on a hot day.
NotTooSweet
September 8, 2014
Had this last night with Thai Shrimp Cakes (a wonderful Cooking Light recipe) and the salad stole the show. Like others who commented, sesame noodles has always meant a thick, peanut butter goo that covers the noodles and becomes almost inedible after a day or two in the frig. This fabulous sesame paste that you thin with water (totally genius) is so good and dresses the noodles perfectly. I can tell this salad will still be great tomorrow and I'm glad because it made quite a bit!
Burf
November 17, 2013
I had a really hard time. Maybe my blender is a stinker? The paste was really thick while most of the seeds were still intact. i had to bust out the food processor, but the flavor was great.
Diane
October 31, 2013
You know how there's some dishes you come across that you simply cannot put your fork down? You eat and eat and eat, beyond the point of comfort, into the realm of almost painful, because it's so good? This is one of them. Even my husband, who is not particularly moved by Asian and Asian inspired dishes, couldn't stop scooping this up. Make this. Tonight.
Jessie Z.
October 5, 2013
I think this would taste better with some grated fresh ginger, and, for me, more salt.It is a great salad, but it is really a nice luncheon, fun to make and deserving of the compliments.
SpaCook
October 3, 2013
Any thoughts if the sauce would freeze? This would be a great quick meal if the sauce was ready to go.
This was wonderful, and a great improvement over the gloppy peanut buttery noodles that I generally associate with this dish. And adding in some veggies and sauteed tofu, it was a filling meal that even my toddler enjoyed.
This was wonderful, and a great improvement over the gloppy peanut buttery noodles that I generally associate with this dish. And adding in some veggies and sauteed tofu, it was a filling meal that even my toddler enjoyed.
Kristen M.
October 3, 2013
Great point -- I do think the sauce would freeze well. Glad you enjoyed it!
ashley's B.
September 25, 2013
Oh yum! I toasted the seeds in dry skillet (in 2 batches). The seeds were from a container and labeled 'toasted,' but I toasted them anyway, knowing it'd really bring out the flavor. And it did.
I've never made sesame seeds into a paste -- dang but that's good & easy! I will most definitely use this from now on instead of the peanut sauces!
I've never made sesame seeds into a paste -- dang but that's good & easy! I will most definitely use this from now on instead of the peanut sauces!
msmely
September 21, 2013
Used fresh chow mein noodles instead of the ramen noodles pictured. Somehow didn't have chili paste on hand (I blame moving) so I used shichimi togarashi. Added some grilled chicken breast seasoned with shichimi togarashi and went with Kristen's broccoli/celery recommendation (it's what I had on hand.) I used EVOO because I ran out of grapeseed doing last night's stir fry! Turned out awesome, as expected. Got rave reviews from the husband, too.
mraum
September 19, 2013
Are the shallots chopped, minced, sliced? -- You don't specify in the recipe.
Amanda Z.
September 18, 2013
Will this dressing keep in the fridge? If so for how long?
Kristen M.
September 19, 2013
Yes, Yeo recommends up to 2 days in the fridge, but I bet it would last longer if needed.
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