China · Home-style
Sesame Oil Mixed Noodles
Quick-cooked noodles tossed with toasted sesame oil, dark soy and pepper, seasoned with almost nothing else.
This is the cheapest dinner in the book and one of the most useful to know. Toasted sesame oil is doing all the work; regular untoasted oil tastes flat here. Cooking the noodles in salted water is the small upgrade that turns them springy, since salt firms up the starch and holds back dissolution. Add the sauces while the noodles are still hot or they will not coat.
Ingredients
- water1 l
- quick-cook noodles1 pieces
- sesame oil15 ml
- dark soy sauce10 g
- salt30 g
- ground pepper10 g
- light soy sauce5 g
Directions
- 1
Pour the water into a pot and bring it to a boil; if you like springy noodles, add thirty grams of salt to the water, since salted water keeps them bouncy.
- 2
Add the quick-cook noodles and cook for three minutes, or follow the cooking time on the brand.
- 3
Once the noodles start to separate, begin stirring so they heat evenly.
- 4
Drain off the water and tip the noodles into a bowl.
- 5
Add the sesame oil, dark soy sauce, pepper and light soy sauce in the measured amounts, the last being optional.
- 6
Toss with chopsticks until even.
- 7
A simple, cheap lazy dinner of sesame oil noodles is complete.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.