The sauce may be blended to suit anyone's personal taste and virtually any type of wheat noodle may be used. Moreover, sesame is a rich source of vegetable protein, minerals and other vital nutrients.
3–4 liters (12–16 cups) water
250 g (½ lb) dried wheat noodles, or 500 g (1 lb) fresh noodles
150 g (5 oz) fresh mung beansprouts, washed and drained
Sauce
3 tablespoons sesame paste or tahini
1 teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon vinegar
1 teaspoon freshly ground black pepper
2 spring onions, minced
1 Bring the water to a rolling boil; do not add salt.
2 Add the noodles to the water and cook dried noodles according to package directions, or about 30 seconds for fresh noodles. Test to make sure they are tender before removing from the pot.
3 Drain noodles in a colander, rinse in cold water, drain and place in a large bowl.
4 Combine Sauce ingredients in a bowl and add the Sauce to the noodles. Toss well to mix thoroughly.
5 Place portions into individual serving bowls, garnish with beansprouts and serve.
For garnish, you may also use thinly shredded cucumber and carrot. For those who like it spicy add 1 tablespoon of chilli sauce or 1 teaspoon of crushed red pepper to the Sauce, or sprinkle crushed red pepper onto individual servings.
Serves 4
Preparation time: 15 mins
Cooking time: 30 mins