happy monday! thought I’d share one of my favorite 15-minute weeknight recipes again: sesame noodles tossed in zhi ma jiang (sesame paste), soy sauce, and a bit of black vinegar and chili oil. the bok choy is quickly blanched in the same pot, and you can also add some pan-fried tofu to top off the bowl. simple but SO satisfying.
EASY SESAME NOODLES
(makes 2 servings, save leftovers to eat cold when you’re hungry later)
7 oz (200g) wheat noodles or buckwheat noodles
2 cups baby bok choy, roughly chopped
1 tbsp sesame paste*
1 tbsp soy sauce
1/2 tsp dark soy sauce (mostly for color; you can sub with more regular soy sauce)
1 tbsp Sichuan chili oil with sediment
1 clove garlic, minced
1/2 tsp Chinese black vinegar (sub rice vinegar)
handful of chopped green onions/scallions and toasted sesame seeds, for garnish
Combine all sauce ingredients in a serving bowl. Cook noodles according to package instructions. During the last minute of cooking, add in the bok choy, blanching in the boiling water until softened and vibrant in color. Remove noodles and greens and drain well, then add to your bowl along with the sesame seeds and scallions, mixing until noodles are thoroughly coated. Serve immediately.
*Chinese sesame paste is made with roasted sesame seeds so it’s thicker and darker in color than tahini, with a rich, nutty aroma. if you can’t find it simply substitute one part tahini and one part peanut butter