Chilled wheat noodles, crunchy vegetables, and a creamy sesame-garlic sauce kicked up with chili oil. A refreshing, flavorful summer dish emblematic of Xinjiang.
Ingredients
- 300 g Dried wheat noodles
- 1 piece Cucumber
- 1 piece Carrot
- 150 g Mung bean sprouts
- 3 cloves Garlic
- 2 tbsp Sesame paste (tahini)
- 3 tbsp Rice vinegar
- 2 tbsp Soy sauce
- 1 tbsp Toasted sesame oil
- 2 tbsp Chili oil
- 1 pinch Sugar
- to taste Salt
- 1 bunch Fresh cilantro
- as needed Water
Method
- Bring a large pot of water to a boil. Drop in the noodles and cook according to the package directions, until tender but still slightly firm. Drain and immediately rinse under cold water to stop the cooking and cool completely. Drain well.
- Drizzle a little toasted sesame oil over the cooled noodles and toss gently to separate them and prevent sticking. Chill in the refrigerator.
- Wash the cucumber and carrot, and cut them into thin matchsticks. Set aside.
- Blanch the bean sprouts in boiling water for one minute, then drain and immediately rinse under cold water to keep them crunchy. Set aside.
- Peel and crush the garlic. Mix it with a little cold water to make garlic water, or mash it into a fine paste depending on your preference.
- In a bowl, thin out the sesame paste with a little warm water until creamy and smooth. Add the rice vinegar, soy sauce, sugar, salt, and garlic water. Mix until you have a smooth, creamy sauce.
- Divide the noodles among four bowls. Arrange the cucumber and carrot matchsticks and the bean sprouts nicely on top.
- Drizzle generously with the sesame-garlic sauce, add chili oil to taste, and scatter with chopped cilantro. Serve immediately, well chilled.
Nutrition
Per serving
- Energy
- 438.9 kcal
- Protein
- 11.31 g
- Carbohydrate
- 60.6 g
- Fat
- 15.75 g
- Fibre
- 4.58 g
- Calcium
- 14.94 mg
- Iron
- 0.26 mg
- Magnesium
- 15.64 mg
