Welcome to Day 6 of cooking 15 Minute Dinners for 15 Days! Today I am making a refreshing and healthy Taiwanese Spicy Sesame Noodles that is vegetarian friendly and super delicious. I have Spicy Sesame Noodles for lunch at least once a week since it is speedy to put it all together, and it is also a great way to get nutrients in. The sesame sauce can last in the fridge for up to 5 days, making this a perfect meal prep recipe.
I am using my own Homemade Chilli Oil today; if you haven’t checked out the recipe, I would highly recommend giving it a try; I promise it is the best chili oil in the market. Those who cannot handle spice, feel free to skip the chili oil step, and it will taste just as impressive.
I am serving mine with shredded eggs for the protein, but if you have shredded chicken, it is also a great addition.
60 SECOND VIDEO TUTORIAL:
2 pack of Noodles
1 cup of thinly sliced Cucumber
1 cup of shredded Carrots
1 tsp of Salt
2 tbsp of cooked Sesame Paste
1 tsp of Sugar
1.5 tbsp of Black Vinegar
2 tbsp of Hot Water
- Prepare your favorite noodle and set aside.
- Mix sesame paste, sugar, and black vinegar. Slowly add in hot water (noodle water) until it becomes a smooth runny consistency. I added around 2 tbsp but add until it reached your desire consistency.
- Whisk 3 eggs and 1 tsp of salt.
- In a pan, drizzle in a little oil and make sure every part of the pan is covered in oil. Add-in half of the egg mixture to create a really thin layer. Let the egg sit for 30 seconds and slowly roll the egg up.
- Once the egg has cooled, slice it into thin strips.
- To put it together, start with noodles, add in all your preferred toppings (cucumber, carrots, and eggs), drizzle on sesame sauce and homemade chili oil. Garnish with green onion and enjoy!