🥘 Ingredients
- fresh ginger 1 inch
- garlic cloves 4
- good-quality tahini OR Chinese roasted sesame paste 4 tbsp
- soy sauce or tamari 2 tbsp
- toasted sesame oil 1 tbsp
- chili-garlic sauce or sambal oelek 1 tbsp
- agave nectar 1.5-2 tsp
- Chinese black vinegar 1 ½ tsp
📝
Need a shortcut? Replace the fresh ginger with 1/2 tsp each of ground ginger and garlic powder. Taste, adding more of either as desired. Chinese sesame noodles are typically made with roasted sesame paste. I’ve included tahini as an option since it’s more readily available and still makes for a tasty dish.
-
1Prepare: fresh ginger , garlic cloves , good-quality tahini OR Chinese roasted sesame paste , soy sauce or tamari , toasted sesame oil , chili-garlic sauce or sambal oelek , agave nectar , Chinese black vinegar .
-
2In a wide-mouth jar (or bowl), stir together the ginger, garlic, tahini or sesame paste, soy sauce, toasted sesame oil, chili-garlic sauce, 1 1/2 tsp agave, and the vinegar. Whisk well to combine, breaking up any clumps from the tahini or sesame paste.
-
3Taste, adding more tahini/sesame paste for rich creaminess, soy sauce for savory saltiness, chili sauce for more heat, agave for sweetness, or vinegar for tang. The sauce will taste very concentrated right now, but it’s going to coat a lot of noodles and veggies.
-
4Seal the jar with its lid, label it, and store it in the fridge for 5 to 6 days.