Taiwanese Sesame Noodles DIY Recipe (with step by step instructions)

Have you ever tried the Ma Jiang Mian of Din Tai Fung? So simple and yet SO good. I saw Chez Jorge had come up with a massively simplified recipe to allow me to recreate this dish, so I took it! I am incredibly excited to share the recipe with you because it’s SUPER good.

I think if I could recook this, I’d probably add around 200g ground pork to this, just for additional toppings.

 

DELECTABLE DISH FOR THE DAY: TAIWANESE SESAME NOODLE

DIFFICULTY: Easy

SERVING SIZE: Good for 5 people

COOKING TIME: 20 minutes

 

INGREDIENTS FOR TAIWANESE SESAME NOODLE

• 750g wheat noodles (or I use the noodles used in dumpling noodle soup coz I like the springiness)
• 4 tbsp peanut butter (I use Skippy, with the peanut bits!)
• 4 tbsp light soy sauce (Lee Kum Kee)
• 4 tbsp dark soy sauce (Marca Piña)
• 1 tsp rice vinegar
• 2 tsp sesame oil
• 4 tsp brown sugar
• 1/2 cup starchy water (obtained from cooking the noodles)

 

STEP-BY-STEP PROCESS TO MAKE TAIWANESE SESAME NOODLES

• Cook the noodles. For this one, I let the water boil first, dumped the noodles in, then stirred continuously to make sure it doesn’t stick to the bottom of the pan.

• Once it achieved the desired level of springiness (around 10 minutes), I drained the water (keeping 1/2 cup – or more, for the sauce later), then washed it in cold water to make sure it doesn’t stick and to wash away all the starchiness

• Prepare the sesame sauce in a large bowl, by combining 4 tbsp peanut butter, 4 tbsp light soy sauce, 4 tbsp dark soy sauce, 1 tsp rice vinegar, 2 tsp sesame oil, 4 tsp brown sugar, 1/2 cup starchy water (from cooking noodles). I suggest you mix everything BEFORE adding the starchy water. Slowly add the water then taste test to see if you’re happy with the flavor. What you want to make sure of is you don’t overdilute the sauce.

• Dump the cooked noodles into the same bowl and mix

• Bon Appetit!