Vegan Bunny Elle

A perfect summer meal, rich, creamy, aromatic, and still refreshing. It’s super quick and easy to throw together, no fuss and barely any heat needed!

Not to be dramatic but a lot of times I would order Chinese takeouts just so I could get the cold sesame noodles as a side. The sesame paste and peanut butter in the sauce marry so well and really bring the aroma and flavor to a whole new level. So of course I had to make these myself but with better ingredients and lots, lots of sauce 😉

I used rice ramen noodles instead of wheat noodles to make it gluten-free. And both the peanut butter and sesame paste are homemade with only one ingredient each! You can of course simply use store-bought and pretty much any noodles you like.

I do, however, strongly advise against using tahini to substitute for sesame paste. They taste very different, the Chinese style sesame paste is made with toasted sesame seeds and has a sweeter, more nutty, more aromatic flavor; tahini, on the other hand, is made with raw sesame and has a much much stronger earthy taste. The flavor profile of tahini would not go very well in this recipe.

Cold Sesame Noodles Chinese Takeout Style but Better!

The iconic cold sesame noodles are well-beloved for good reasons, creamy, aromatic, rich and decadent. It’s so easy and quick to make at home and trust me you can make it way better than any takeout you ever had.

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Ingredients Method Video

Ingredients

  

• 4 oz rice ramen noodles or regular wheat ramen noodles
• 1 1/2 tablespoon white sesame seeds
• 2 tablespoon peanut butter
• 2 tablespoon sesame oil divided
• 1 tablespoon soy sauce
• 1 rice vinegar
• 1 tablespoon coconut amino
• 1 teaspoon syrup
• 2 teaspoon minced garlic
• 1 – 2 teaspoon chili oil optional
• 1 cucumber
• 2 radish
• Chopped peanuts and sesame seeds for garnish

Method

 

1. Cook the noodles according to package instructions till al dente, and immediately drain and rinse the noodles under cold water;
2. Transfer to a bowl, toss the noodles with 1 tablespoon of sesame oil, to prevent sticking;
3. In a nonstick pan, toast the sesame seeds over medium heat till golden brown and you can smell the aroma;
4. Ground the toasted sesame seeds in your mortar and pestle set till a buttery paste forms, or, pulse in your food processor till creamy;
5. Mix together the sesame paste, peanut butter, soy sauce, vinegar, coconut amino, syrup, minced garlic, and chili oil if you like a little kick, stir till everything is mixed well and the sauce is smooth;
6. Julienne the cucumber and thinly slice the radishes;
7. Pour the sauce into the noodles and toss to combine evenly;
8. Serve with the fresh veggies on the side, garnish with chopped peanuts and sesame seeds, enjoy!

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