Lo mein (egg noodles) served cold. The Sesame-Peanut Noodles made our Sesame-Peanut Sauce To Go a huge seller! $4.99
Sesame Peanut Noodles
Lo mein (egg noodles) served cold. The Sesame-Peanut Noodles made our Sesame-Peanut Sauce To Go a huge seller! $4.99Print Pin Rate
- ¾ cup light soy
- ½ cup rice wine vinegar
- ¼ cup water
- 1 cup soybean oil
- ¼ cup sesame oil
- ⅙ cup hot oil
- 3 Tablespoons sugar
- 1 Tablespoon dry garlic ("Yo! That means dry")
- 1 cup peanut butter
- 1 cup sesame tahini
- ¾ cup black tea (hot! as in just brewed)
- Mix the LIX, set aside.
- Mix together the MIX, set aside.
- Mix together the peanut butter and tahini.
- Add the black tea.
- Quickly ad the MIX.
- Slowly add the LIX, make sure to scrape the sides and bottom of your bowl.
This recipe is a bit controversial. Everyone likes it, but no one can agree if this was the actual sauce served at Five Spice Cafe in the late nineties and the early oughts.
13 thoughts on “Sesame Peanut Noodles”
I remember the day I saw this recipe and noted that “black tea” was used to thin the sauce instead of, say, warm water. I contend that this is the secret ingredient that will suddenly transport you to 1989 on lower Church Street. It provides the most subtle, but important, enhancement to the flavor. I’ve never made peanut sauce without it since.
(it’s hot black tea)
Thank you so much. I remember this so well
Definitely the sauce that was served in the late 90s and early aughts … mef used to like to make it and was picky about who she’d let do it in her stead
Is this Lunchtime Chef Jen? 🙂
Thank you for the recipes, I made this one tonight and it brought me right back! Tons of leftover sauce from the amounts given above, not from the card. We also made the spicy cucumbers, they were so good with the noodles!
I just had a waterfall of nostalgia as I made this tonight with my wife, some notes.
– The peanut butter here is, I believe, presumed to be natural peanut butter. If you look in the cabinet and you’re stuck with Jif or whatever, you can skip the sugar and back off a little bit of the oil.
– Jerry once told me that if you’re going to use store-bought peanut butter for anything, the only one to use is Smuckers. Which, I learned, is not easy to find. I’m not sure I agree with him, but he’s not here to argue (which, we know, he would).
– This recipe makes enough sauce for about 2lbs of noodles.
– If you’re making it to eat immediately, leave enough time to let the hot noodles cool off. Although delicious with hot noodles, the sauce is better (imo) as it thickens. Make this first and put it in the fridge.
Yum! What total volume sauce does this yield?
It really depends on how you want to measure it! Especially because different people like a different amount of sauce on their noodles. 🙂
The index card makes about 5 quarts if you add up the ingredients.
The recipe has been adjusted and makes about 1.25 quarts, which is still a lot of sauce.
Wow. I’m going give this a whirl one day soon to transport me back to the days when I was a poor college student and would get this to go and bring it back to my dorm room at UVM.