Spicy Sesame Noodles
This is one of the first recipes I fell in love with while attending culinary school in New England. We made the dish during a 2-week course learning various banquet techniques that we prepared and served to guests every Sunday for an extended American-style brunch.
This particular recipe stayed with me because it was so damn tasty…and popular. It has an irresistible sweet-sour-spicy vibe that I adore. I eventually reworked the original recipe slightly to reduce the sweetness and increase the flavor of sesame seeds by adding black sesame seed paste (you can find it in a Japanese specialty store).
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This is one of the first recipes I fell in love with while attending culinary school in New England. We made the dish during a 2-week course learning various banquet techniques that we prepared and served to guests every Sunday for an extended American-style brunch.
This particular recipe stayed with me because it was so damn tasty…and popular. It has an irresistible sweet-sour-spicy vibe that I adore. I eventually reworked the original recipe slightly to reduce the sweetness and increase the flavor of sesame seeds by adding black sesame seed paste (you can find it in a Japanese specialty store). But other than those slight changes, the recipe stays intact…as does the flavor.
Make sure you make enough for leftovers because this pasta dish tastes best after one day.
Difficulty: simple
Yield: makes about 6-8 servings