Chinese Sesame Noodles: Spilled Milk #170

If you have flavor fatigue from the holidays, you'll love this easy, very craveable dish.

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If I see another sweet potato, pecan bar, roast turkey, prime rib or ham, whipped potato or any other classic piece of edible holiday Americana, I will go on a hunger strike. I have flavor fatigue from the holidays and have been craving this dish all week, so here we are.

This is yet another GREAT variation on the endless ways to make killer hot, cold or room temperature Chinese sesame noodles.

I like them spicy, but you do you.

I like chewy noodles that are Q-Q.

Q-Q is a Chinese term referring to the bouncy chewy texture of various forcemeats, noodles and so on. If a dish is really bouncy/chewy, and it is supposed to be, the highest compliment is for a Chinese chef to tell you that your dish is Q-Q. I like to use homemade scissor or knife-cut noodles for this, but I always keep a stash of Dao Xiao Mian from Mala Market on hand for when I am in a real hurry.

I buy most of my goods from there for my Chinese cooking and all my Sichuan products.

Sometime I add a tablespoon of spicy fermented bean paste to the sauce. Your choice.

I like to shock my noodles in an ice bath or, barring that, under a large volume of very cold water because they get a really nice Q-Q vibe that way.

Recipe: Chinese Sesame Noodles