From the table
Non-instant Instant Chinese Noodles
Shared by Sabrina
For the couple
Sending so much love! <3
Why it's special
This is one of my go-to recipes if I need a quick dinner! It feels almost as easy as making instant ramen, but more nourishing because the noodles don't have the added oil and you can add as many veggies and proteins as your heart desires! Almost anything boiled tastes incredible with the sauce.
Ingredients
(serves 1)
1 serving of any wheat noodles (I like the Chinese knife cut noodles with the squiggly edges because it catches the sauce well!)
1 tbsp Soy sauce
1 tbsp Chinese sesame paste (tahini also works totally fine here, the difference is that for the Chinese style the sesame seeds are usually toasted before ground)
1 tsp Chinese black vinegar (less ideal to substitute, but rice vinegar could also work)
1 tbsp Chili oil (I like Laoganma but any chili oil will work here)
Drizzle of sesame oil (optional, usually you get some from scooping the sesame paste anyway)
Optional mix-ins: soft boiled eggs, spinach, mushrooms, tofu, any vegetables!
Optional toppings: chopped scallions, sesame seeds
Steps
1. Boil water in a pot large enough for the noodles and the toppings that you want.
2. Boil the noodles according to the package (usually ~6 min), as well as any of the toppings that you would like! I personally like soft boiled eggs (6.5 min) and sliced mushrooms and spinach. I usually boil everything in one pot for convenience and add the ingredients at different times depending on how long they need to cook.
3. In the bowl that you will serve the noodles in, mix together the soy sauce, sesame paste, black vinegar, and chili oil. Add a bit of hot water to help the sesame paste dissolve if necessary. The ratio is totally up to you and you can taste test and adjust as you go! I actually usually never measure so the measurements may be incorrect lol.
4. Drain the noodles and ingredients and mix them into the sauce in the bowl.
5. Top with scallions and sesame seeds (if using) and enjoy!