Asian Noodles w Black Sesame Sauce & Scallions
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 2
  • 50g asian noodles (can be egg noodles / hong kong noodles)
  • 3 tbsp black sesame seeds
  • 2 tsp ginger, diced
  • 2 tsp garlic, diced
  • 2 tsp sesame oil
  • 2 tbsp water
  • 1 tsp light soya sauce
  • 1 tbsp cooking oil
  • 100ml chicken stock
  • salt and pepper to taste
  • 2 spring scallions, cut into sections
  • Chili padis, for serving
  • Sesame oil, for serving
  1. Combine the black sesame seeds, ginger, garlic, sesame oil and water in a mortar and pound them till they resemble paste liked.
  2. Add in the light soya sauce, mix well and set aside.
  3. Heat up a pot of water till it boils. Add the asian noodles to the boiling water for approximately 1 minute.
  4. Drain immediately and place the noodles in a bowl of iced water briefly. Drain again and use the chopsticks to separate the noodles so that they does not stick together.
  5. Heat up a wok with 1 tbsp of cooking oil on low flame. Add the black sesame paste from Step 1 and stir fried briefly. Add in the stock and allows it to boil.
  6. Add in the noodles quickly and stir well using chopsticks with the black sesame paste. Add salt and pepper to taste, if preferred. If the noodles get dry, adjust with more stock if necessary.
  7. Off the flame and add in the scallions accordingly. Drizzle with some sesame oil before serving with some chili padi. Serve hot immediately.
Recipe by Eat What Tonight at