Ingredients
- 1 lb thin spaghetti or thin wheat noodles
- 1 teaspoon sesame oil
- 8 oz deli ham, julienned
- 1 English cucumber or 3 Persian cucumbers, julienned
- 3 eggs
Sauce
- ½ cup sesame paste or creamy peanut butter
- 2 tablespoon soy sauce
- 2 teaspoon sesame oil
- 3 tablespoon black vinegar
- 1 tablespoon sugar, 1 teaspoon if using sweetened peanut butter
- ½ cup hot water
Garlic Flavoring
- 1 tablespoon garlic, grated
- 2 tablespoon hot water
Instructions
- Begin by preparing the toppings. Julienne the deli ham and cucumbers.
- Whisk the eggs in a bowl and season with salt. In a skillet, heat up a teaspoon of oil. Pour in half the beaten eggs and fry like an omelet over medium heat until it begins to solidify, about 30 seconds. Carefully flip and fry the other side. Remove from the skillet and repeat with the remainder of the beaten eggs. Cut the omelets in half and slice into thin strips. Set aside.
- Whisk all the SAUCE ingredients together in a mixing bowl until it reaches a smooth and silky consistency. Make sure to work out any lumps. Cover and refrigerate.
- Combine the GARLIC FLAVORING ingredients and set aside.
- Cook the noodles or thin spaghetti according to the package directions. Rinse under cold water and add 1 teaspoon of sesame oil. Toss well until noodles are evenly coated with sesame oil. Cover and refrigerate.
- To serve Taiwanese Cold Sesame Noodles, dish out a single portion of noodles. Top with cucumber, ham and eggs. Drizzle sesame sauce over the top, along with a bit of garlic flavoring. Add chili oil for a little kick. Mix together and enjoy!
Notes
The sesame sauce may thicken up in the fridge. Before serving, loosen up the sauce by mixing in a bit of water and/or black vinegar, a teaspoon at a time.
Did you make this recipe?Tag @theseasonedwok or #theseasonedwok so we can enjoy your creations too!
