My latest obsession.
My friend Carlo brought these to a holiday party and they were amazing – I ate practically the whole bowl by myself.
When Carlo gave me the recipe, I was surprised that it was by Rachael Ray. Not that I have anything against Rachael Ray, it’s just that back when we still had the Food Network, her show was never on my ‘must watch’ list.
Carlo made the recipe with Rooster brand noodles – do you know them? They’re sold in the international aisle and have a little red rooster on the front. When you open the package there are six Mr. Noodle-style pats of noodles inside. They’re SO GOOD and they’re only $0.99!!
I use Kikkoman brand soya sauce, which I love, but find really salty, so I adapted the original recipe to my own taste (which I think gives more balance to the salty soya sauce, pungent sesame oil, creamy peanut butter, fresh ginger, garlic and spices). The original recipe calls for tahini, but Sean and I agree, we prefer peanut butter.
I’ve been eating these sesame noodles every day since January 1st – seriously, ask Sean – and I promise you, once you try them, you’ll want to eat them every day too.
Sesame Noodles (adapted from Rachael Ray)
1 x 400g package Rooster brand instant noodles
1/2 C sesame oil
1/2 C soya sauce
1/2 C peanut butter
4 cloves garlic, minced
3 Tbsp fresh minced ginger (or 3 Tbsp minced ginger from a tube/jar)
2-6 pinches cayenne pepper (to suit your taste)
2-6 pinches chili flakes (to suit your taste)
two handfuls grated carrot
toasted sesame seeds for garnish
*3 green onions, chopped (I usually include chopped green onion, but I forgot to buy some this time around. Oops.)
– bring a large pot of salted water to a boil – cook Rooster noodles 6-7 minutes until al dente – drain and rinse under cold water until cool – drain and set aside
– in a large bowl, whisk sesame oil, soya sauce, peanut butter, minced garlic, minced ginger, cayenne pepper and chill flakes – add cold drained noodles and toss – mix in grated carrot and chopped green onion
– in a dry frying pan, toast sesame seeds over medium heat until golden and fragrant – remove from heat and once cool, store in a container with a lid
– serve noodles cold or hot, garnished with toasted sesame seeds
I wasn’t kidding when I said I’d been eating them every day.