12.6.13 Black Sesame Noodles with Scallions and Chiles
Well, Thanksgiving is over and we are now being swept up into the whirlwind that is the holiday season. And what a crazy time of year it is. There are cards to be sent, presents to be shopped for and wrapped, a tree to decorate, lights to put up, cookies to be baked - I could go on. And on. Don’t get me wrong, I love doing all of these things, but once all is said and done, who has time to cook? Unless it’s something quick and simple.
And when it comes to quick and simple, I am a big fan of these black sesame noodles, which are about as quick and simple as it gets. Not to mention deliciously different than all of the turkey and stuffing I’ve been eating over the last week. And honestly, who doesn’t love a big bowl of noodles? Perfection? I think yes.
The idea for this dish came from one I had this spring while traveling in Taiwan. The dish I had there, called Mahjong Noodles, was a similar blend of noodles, black sesame, ginger, and scallion. And it was so ridiculously good. My version is similar, but also incorporates some extra heat in the way of spicy birds eye chiles and the gooey deliciousness of a soft boiled egg. Best of all, you can throw the whole thing together in about 20 minutes. Served with a hot mug of oolong tea, it’s really quite fantastic. So bust out those chopsticks, and get cooking. You’ll be slurping down noodles in no time!
Black Sesame Noodles with Scallions and Chiles
Serves 2
You can buy ginger garlic paste at most grocery stores in the Indian foods section. I love having it on hand - it makes for quick prep on curries, stir fries, or noodle dishes like this one. However, If you don’t have any on hand, and want to make this recipe immediately (after all, who can blame you) you can easily sub 1 tsp very finely minced garlic and 1 tsp finely grated ginger in its place.
- 3 Tbsp black sesame seeds
- 2 tsp ginger garlic paste
- 1 tsp sesame oil
- 1 tsp soy sauce
- salt
- 4 oz thin dried noodles
- 2 eggs
- 2 Tbsp sliced scallion (green parts only)
- 1 tsp chopped birds eye chili
1. Using a mortar and pestle, grind sesame seeds until they achieve a pastelike consistency. Add the ginger garlic paste, sesame oil, and soy sauce and continue mixing in the mortar and pestle until everything is thoroughly combined. Season to taste with salt.
2. Fill a small pot with water and bring to a boil. Carefully lower eggs into the boiling water, being very careful not to crack their shells. Reduce heat to low and cook eggs at a rolling boil for 5 minutes. Remove eggs carefully and place in an ice bath.
3. Cook noodles according to package instructions. Remove noodles from pot using a slotted spoon and transfer to a large bowl along with 1-2 Tbsp of the water they were cooked in. Immediately add the sesame mixture to the hot noodles and mix until noodles are evenly coated.
4. Divide noodles evenly into two bowls. Remove eggs from ice bath and peel under running water. Place one egg atop each bowl of noodles. Evenly sprinkle with scallions, chiles, and a splash of sesame oil. Serve immediately.
