麻醬麵 (ma jiang mian) Sesame Noodles are among the cheapest, if not the cheapest, noodle dish you can get in Taiwan. Cheap, but really good nonetheless. Taiwanese Sesame Noodles are a little different than the Sichuan style sesame noodles I more often come across in the US (most recipes call for using a base of peanut butter instead of sesame). The Sichuan style sesame noodles aren’t bad, but I want noodles that are reminiscent of those little roadside noodle shops that are so common in Taiwan. A good, simple recipe, for a rather unglamorous bowl of noodles with just the right sauce consistency and of course using only sesame sauce/paste.
These noodles are really simple to make and require very few ingredients, which probably explains why they are so inexpensive. There are only a couple of special ingredients you need to find to make an authentic flavor. Those two would be; Taiwanese sesame sauce/paste 芝麻醬 (zhi ma jiang) and black vinegar. Both of which can usually be found at a decent Chinese Market. As for noodles, I usually use dried udon or some other flat asian noodles, but most any asian wheat noodle works.
- 1/4 c. sesame paste
- 1/4 c. hot water
- 2 T. soy sauce
- 2 T. black vinegar
- 1 1/2 T. sugar
- 2-4 cloves finely minced garlic
- 1 t. finely minced fresh ginger root (optional)
- chopped green onion and chopped red chili pepper for garnish *
- noodles (x 4) （udon, soba, or whatever you like)
- In a bowl whisk together the sesame paste, hot water, soy sauce, black vinegar, sugar, minced garlic, and minced ginger root.
- Prepare 1 to 4 servings of flat noodles. Pour a portion of the sauce over each serving of noodles, garnish and serve.
* Note: You can also add shredded chicken, shredded omelette, shredded raw cucumber, and/or shredded carrot, as a garnish.