Asian Specialties

Sesame NoodlesSesame Noodles


  • 1/2 pack (buckwheat) of Soba noodles
  • 4 tablespoons toasted Sesame seeds oil
  • 4 tablespoons sesame paste (tahini)
  • 4 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • 4 teaspoons mirin
  • 4 tablespoons soya sauce
  • 2 garlic cloves, crushed
  • 2 tablespoons toasted sesame seeds
  • 2 teaspoons of hot red pepper sauce
  • 1/2 tablespoon crushed, unsalted, dry roasted peanuts
  • 2 sprigs of green onions or chives, chopped


  • Cook the noodles according to the package instructions; drain and let cool.
  • Everything else goes in the blender to create a paste; In a bowl, add the paste to the cooked noodles. Toss well.
  • Refrigerate, covered, for one full day or at least 2 hours. Remove to the room temperature at least half an hour before serving.
  • Arrange them on lettuce leaves; garnish them with toasted sesame seeds, chopped chives or spring onions.
  • You can also decorate them with some red pepper strips for an appealing color contrast. Serve at room temperature..