Just 10 minutes and a jar of chili crisp away.
When it’s hot outside, it’s even hotter in the kitchen. And after even thirty minutes standing over the stove, I’m too sweaty to want to even look at a plate of food, let alone eat it.
So in the summer, I live on make-ahead meals. Sometimes this means food that can be made ahead and assembled whenever I want to eat—like my Confetti Corn Toasts or Stuffed Zucchini Bites. But often I’ll choose a meal that gets better with time and can even be eaten straight out of the refrigerator—like these Spicy Sesame Noodles.
Cool, silky lo mein noodles dressed in sesame chili sauce, showered with scallions and crunchy sesame seeds. Take one bite, and ten minutes later you’ll be wondering how you possibly demolished the whole bowl. The nuttiness of the toasted sesame paste combined with the tang of the Chinese black vinegar and the kick of the chili crisp all comes together to create a rich, spicy sauce that is truly addictive.
Besides the fact that they’re DELICIOUS, I love these Sesame Noodles because they’re easy and fast: the noodles cook in just a few minutes, and the sauce is even quicker to whisk up. Toss the noodles with that sauce, chop a few scallions, and you’re completely done. At that point you can eat the noodles right away or, as I always do, cover and throw the bowl into the refrigerator to hang out until you’re ready to eat!
When the weather heats up, there’s nothing more satisfying than grabbing something delicious out of the fridge and heading straight to the table with it. If you’re looking for your next new prep-ahead summer meal, look no further. Pull out a pack of noodles and a jar of chili crisp and try these Spicy Sesame Noodles. Just don’t blame me if you find yourself eating the entire bowl all at once!
Enjoy!
Spicy Sesame Noodles
(Serves 4)
8 oz dried lo mein noodles
1 tbsp sesame oil
1 cup mung bean sprouts
2 tbsp black vinegar
2 tbsp chili oil or chili crisp
2 tbsp sesame paste
3 tbsp soy sauce
1 tbsp granulated sugar
4-5 scallions, whites and light green parts finely chopped, and dark green parts sliced fine on a bias.
2 tablespoons white sesame seeds
Method
Cook noodles in a pot of salted boiling water until just tender. (This should take 2-4 minutes, depending on thickness; read the noodle package to gauge an approximate time, but taste the noodles about 1 minute early to ensure they do not overcook). Remove cooked noodles to a colander and rinse immediately under cold water until cool; toss with sesame oil in a large bowl.
Return water to the boil and add mung bean sprouts. Cook until tender, about 1-2 minutes. Drain sprouts and rinse immediately under cold water; add to noodles.
In a small bowl, whisk together vinegar, chili oil, sesame paste, soy sauce, and sugar. Pour over noodles and mung bean sprouts; add finely sliced white and light green scallions and toss until noodles are coated.
Serve cold or at room temperature, garnished with dark green scallions and sesame seeds.
Originally posted August 7, 2021.
Comments