Spicy Sesame Noodles

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

When it comes to Chinese food, I can almost never turn down a bowl of cold sesame noodles, but because the cuisine is often fattening I don’t eat it regularly. Over the weekend, I was craving the dish, but didn’t want to get carried away ordering out. So, I figured I would try my hand at making my own. I added egg and Mongolian fire oil because I add egg and Mongolian fire oil to everything.

What you’ll need:
4 oz rice noodles
1 egg
2 tbsp peanut butter
1 tsp red chili paste
1 scallion, chopped
1 kung pao pepper, dried and chopped
1 tsp sesame seeds
1 tsp toasted sesame oil
1 tsp peanut oil
1/4 tsp Mongolian fire oil

Directions:
Soak the rice noodles in cold water for 20 minutes. Then, boil the noodles.

In a bowl, combine the peanut butter, scallion, pepper, sesame seeds, sesame oil, and fire oil. Mix together with a fork.

When the noodles are almost done, fry the egg over medium in the peanut oil.

Drain the noodles and put them in the bowl with the sauce. Fold the sauce into the noodles using the fork. Mix until the noodles are coated, then top with the egg. Garnish the egg with the chili paste and serve.

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