Fragrant and fuzzy sesame sauce wide vermicelli


Fragrant and fuzzy sesame sauce wide vermicelli

This bowl of sesame sauce wide noodles is thoroughly coated in rich sesame sauce, each strand glistening with oil. Sprinkled with white sesame seeds and vibrant green cilantro and chopped green onions, the reddish-brown and vibrant green hues are so appetizing just by looking at them on the table! The noodles are chewy and smooth, while the sesame sauce is rich and mellow, with hints of garlic and spiciness. With one bite, the smoothness of the sesame sauce and the springy texture of the noodles explode in your mouth, creating a perfect blend of sour, spicy, salty, and fragrant flavors. The more you eat, the more addictive you'll be, and you'll want to lick the sauce from the bottom of the bowl! Wherever you find yourself in China, if you're craving Xiangmihu sesame sauce wide noodles, try your luck at a local snack street or family restaurant, or make one at home using our recipe. Get started now; you're guaranteed to fall in love with them! They're even more delicious than those sold outside!

Ingredients

Steps

  1. Soak the wide noodles (soak ahead of time to save time) Soak the wide noodles in cold water overnight the night before! They'll be soft the next morning and ready to use. If you forget to soak them ahead of time, soak them in warm water for 30 minutes, checking them midway to remove them when softened.
    Soak the wide noodles (soak ahead of time to save time) Soak the wide noodles in cold water overnight the night before! They'll be soft the next morning and ready to use. If you forget to soak them ahead of time, soak them in warm water for 30 minutes, checking them midway to remove them when softened.
  2. Prepare the Soul Sesame Sauce (This step is essential for a truly delicious flavor) 1. In a large bowl, add the minced garlic, chopped scallions, and chili powder. 2. Heat oil in a wok until smoking (don't overcook it, or the oil will become stale). Then, turn off the heat and let it sit for 10 seconds. Quickly pour the oil into the bowl of chili powder. A sizzling aroma will emerge. Be careful not to burn the chili powder, or it will taste bitter. 3. Next, add 2 tablespoons of light soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of oyster sauce, 4 tablespoons of sesame paste, and 2 tablespoons of boiled water. Stir vigorously with chopsticks to disperse the sesame paste and remove any lumps. 4. Then, add 1 tablespoon of sugar (perfect for enhancing the flavor), 1 teaspoon of salt (just a little, taste for saltiness), and 7-8 grams of pepper. Continue stirring until combined. The sesame sauce is ready.
    Prepare the Soul Sesame Sauce (This step is essential for a truly delicious flavor) 1. In a large bowl, add the minced garlic, chopped scallions, and chili powder. 2. Heat oil in a wok until smoking (don't overcook it, or the oil will become stale). Then, turn off the heat and let it sit for 10 seconds. Quickly pour the oil into the bowl of chili powder. A sizzling aroma will emerge. Be careful not to burn the chili powder, or it will taste bitter. 3. Next, add 2 tablespoons of light soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of oyster sauce, 4 tablespoons of sesame paste, and 2 tablespoons of boiled water. Stir vigorously with chopsticks to disperse the sesame paste and remove any lumps. 4. Then, add 1 tablespoon of sugar (perfect for enhancing the flavor), 1 teaspoon of salt (just a little, taste for saltiness), and 7-8 grams of pepper. Continue stirring until combined. The sesame sauce is ready. Prepare the Soul Sesame Sauce (This step is essential for a truly delicious flavor) 1. In a large bowl, add the minced garlic, chopped scallions, and chili powder. 2. Heat oil in a wok until smoking (don't overcook it, or the oil will become stale). Then, turn off the heat and let it sit for 10 seconds. Quickly pour the oil into the bowl of chili powder. A sizzling aroma will emerge. Be careful not to burn the chili powder, or it will taste bitter. 3. Next, add 2 tablespoons of light soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of oyster sauce, 4 tablespoons of sesame paste, and 2 tablespoons of boiled water. Stir vigorously with chopsticks to disperse the sesame paste and remove any lumps. 4. Then, add 1 tablespoon of sugar (perfect for enhancing the flavor), 1 teaspoon of salt (just a little, taste for saltiness), and 7-8 grams of pepper. Continue stirring until combined. The sesame sauce is ready. Prepare the Soul Sesame Sauce (This step is essential for a truly delicious flavor) 1. In a large bowl, add the minced garlic, chopped scallions, and chili powder. 2. Heat oil in a wok until smoking (don't overcook it, or the oil will become stale). Then, turn off the heat and let it sit for 10 seconds. Quickly pour the oil into the bowl of chili powder. A sizzling aroma will emerge. Be careful not to burn the chili powder, or it will taste bitter. 3. Next, add 2 tablespoons of light soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of oyster sauce, 4 tablespoons of sesame paste, and 2 tablespoons of boiled water. Stir vigorously with chopsticks to disperse the sesame paste and remove any lumps. 4. Then, add 1 tablespoon of sugar (perfect for enhancing the flavor), 1 teaspoon of salt (just a little, taste for saltiness), and 7-8 grams of pepper. Continue stirring until combined. The sesame sauce is ready. Prepare the Soul Sesame Sauce (This step is essential for a truly delicious flavor) 1. In a large bowl, add the minced garlic, chopped scallions, and chili powder. 2. Heat oil in a wok until smoking (don't overcook it, or the oil will become stale). Then, turn off the heat and let it sit for 10 seconds. Quickly pour the oil into the bowl of chili powder. A sizzling aroma will emerge. Be careful not to burn the chili powder, or it will taste bitter. 3. Next, add 2 tablespoons of light soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of oyster sauce, 4 tablespoons of sesame paste, and 2 tablespoons of boiled water. Stir vigorously with chopsticks to disperse the sesame paste and remove any lumps. 4. Then, add 1 tablespoon of sugar (perfect for enhancing the flavor), 1 teaspoon of salt (just a little, taste for saltiness), and 7-8 grams of pepper. Continue stirring until combined. The sesame sauce is ready. Prepare the Soul Sesame Sauce (This step is essential for a truly delicious flavor) 1. In a large bowl, add the minced garlic, chopped scallions, and chili powder. 2. Heat oil in a wok until smoking (don't overcook it, or the oil will become stale). Then, turn off the heat and let it sit for 10 seconds. Quickly pour the oil into the bowl of chili powder. A sizzling aroma will emerge. Be careful not to burn the chili powder, or it will taste bitter. 3. Next, add 2 tablespoons of light soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of oyster sauce, 4 tablespoons of sesame paste, and 2 tablespoons of boiled water. Stir vigorously with chopsticks to disperse the sesame paste and remove any lumps. 4. Then, add 1 tablespoon of sugar (perfect for enhancing the flavor), 1 teaspoon of salt (just a little, taste for saltiness), and 7-8 grams of pepper. Continue stirring until combined. The sesame sauce is ready. Prepare the Soul Sesame Sauce (This step is essential for a truly delicious flavor) 1. In a large bowl, add the minced garlic, chopped scallions, and chili powder. 2. Heat oil in a wok until smoking (don't overcook it, or the oil will become stale). Then, turn off the heat and let it sit for 10 seconds. Quickly pour the oil into the bowl of chili powder. A sizzling aroma will emerge. Be careful not to burn the chili powder, or it will taste bitter. 3. Next, add 2 tablespoons of light soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of oyster sauce, 4 tablespoons of sesame paste, and 2 tablespoons of boiled water. Stir vigorously with chopsticks to disperse the sesame paste and remove any lumps. 4. Then, add 1 tablespoon of sugar (perfect for enhancing the flavor), 1 teaspoon of salt (just a little, taste for saltiness), and 7-8 grams of pepper. Continue stirring until combined. The sesame sauce is ready. Prepare the Soul Sesame Sauce (This step is essential for a truly delicious flavor) 1. In a large bowl, add the minced garlic, chopped scallions, and chili powder. 2. Heat oil in a wok until smoking (don't overcook it, or the oil will become stale). Then, turn off the heat and let it sit for 10 seconds. Quickly pour the oil into the bowl of chili powder. A sizzling aroma will emerge. Be careful not to burn the chili powder, or it will taste bitter. 3. Next, add 2 tablespoons of light soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of oyster sauce, 4 tablespoons of sesame paste, and 2 tablespoons of boiled water. Stir vigorously with chopsticks to disperse the sesame paste and remove any lumps. 4. Then, add 1 tablespoon of sugar (perfect for enhancing the flavor), 1 teaspoon of salt (just a little, taste for saltiness), and 7-8 grams of pepper. Continue stirring until combined. The sesame sauce is ready.
  3. Prepare the garnishes (simple and rough) Chop the cilantro and chopped green onions. Grab a handful of white sesame seeds and set aside to sprinkle on top later for a visually appealing and flavorful look.
    Prepare the garnishes (simple and rough) Chop the cilantro and chopped green onions. Grab a handful of white sesame seeds and set aside to sprinkle on top later for a visually appealing and flavorful look.
  4. (Don't overcook, or they'll become mushy.) 1. Bring a large pot of water to a boil. Add the soaked wide noodles and cook for 2-3 minutes. Use chopsticks to test one. If it's not hard, remove it. 2. Remove the noodles and quickly rinse with cold water (tap water is fine, don't skip this step). Drain thoroughly. This will ensure the noodles are chewy and don't stick together.
    (Don't overcook, or they'll become mushy.) 1. Bring a large pot of water to a boil. Add the soaked wide noodles and cook for 2-3 minutes. Use chopsticks to test one. If it's not hard, remove it. 2. Remove the noodles and quickly rinse with cold water (tap water is fine, don't skip this step). Drain thoroughly. This will ensure the noodles are chewy and don't stick together. (Don't overcook, or they'll become mushy.) 1. Bring a large pot of water to a boil. Add the soaked wide noodles and cook for 2-3 minutes. Use chopsticks to test one. If it's not hard, remove it. 2. Remove the noodles and quickly rinse with cold water (tap water is fine, don't skip this step). Drain thoroughly. This will ensure the noodles are chewy and don't stick together. (Don't overcook, or they'll become mushy.) 1. Bring a large pot of water to a boil. Add the soaked wide noodles and cook for 2-3 minutes. Use chopsticks to test one. If it's not hard, remove it. 2. Remove the noodles and quickly rinse with cold water (tap water is fine, don't skip this step). Drain thoroughly. This will ensure the noodles are chewy and don't stick together.
  5. Use a large pot or bowl. Drain the wide noodles, add the prepared sesame sauce, and sprinkle with white sesame seeds. Stir vigorously until each wide noodle is coated with the sesame sauce. Place on a plate and garnish with cilantro and chopped green onions. Done!
    Use a large pot or bowl. Drain the wide noodles, add the prepared sesame sauce, and sprinkle with white sesame seeds. Stir vigorously until each wide noodle is coated with the sesame sauce. Place on a plate and garnish with cilantro and chopped green onions. Done! Use a large pot or bowl. Drain the wide noodles, add the prepared sesame sauce, and sprinkle with white sesame seeds. Stir vigorously until each wide noodle is coated with the sesame sauce. Place on a plate and garnish with cilantro and chopped green onions. Done! Use a large pot or bowl. Drain the wide noodles, add the prepared sesame sauce, and sprinkle with white sesame seeds. Stir vigorously until each wide noodle is coated with the sesame sauce. Place on a plate and garnish with cilantro and chopped green onions. Done! Use a large pot or bowl. Drain the wide noodles, add the prepared sesame sauce, and sprinkle with white sesame seeds. Stir vigorously until each wide noodle is coated with the sesame sauce. Place on a plate and garnish with cilantro and chopped green onions. Done!
  6. Cooking Tips 1. Don't cook the wide noodles for too long, or they'll become mushy and inedible. 2. If the sesame sauce is too thick, add some water; if it's too thin, add more. Adjust your cooking style accordingly. 3. If you don't like spicy food, use less chili powder or even no chili powder. Substitute Sichuan peppercorns for this. This will give the wide noodles a numbing, fragrant flavor and make them even more delicious. 4. If you have fried peanuts at home, crush them and sprinkle some on top for a richer texture. Absolutely delicious!
Languages
Duftende und flockige Sesamsauce breite Fadennudeln - Deutsch (German) version
Fragrant and fuzzy sesame sauce wide vermicelli - English version
Salsa de sésamo fragante y suave, fideos anchos - Española (Spanish) version
Vermicelles larges à la sauce sésame parfumée et moelleuse - Français (French) version
Saus wijen harum dan lembut bihun lebar - Bahasa Indonesia (Indonesian) version
vermicelli larghi in salsa di sesamo profumata e spumosa - Italiana (Italian) version
香ばしくてふわふわのゴマソースのワイド春雨 - 日本語 (Japanese) version
향긋하고 푹신한 참깨소스 넓은 당면 - 한국인 (Korean) version
เส้นหมี่ผัดซอสงาหอมนุ่ม - แบบไทย (Thai) version
香迷糊的麻醬寬粉條 - 香港繁體中文 (Traditional Chinese - Hong Kong) version