This noodle dish is one of my favorite to eat during the heat of summer when the watermelon comes out and I'm wiping the rare Colorado sweat from my brow. The combination of sweet (maple syrup), salty (soy sauce), umami (doenjang), spicy (Chinese chili crisp and oil), and sour (rice vinegar and all the lime juice) brings this "can't get enough" flavor profile to a simple soba noodle dish with crunchy vegetables, refreshing herbs, and chewy chicken chunks. Sprinkle on smoky toasted sesame seeds, and you'll likely polish off this spicy sesame noodle dish and be left longing for leftovers.
Unfortunately, this recipe doesn't keep well as leftovers (the noodles turn gummy if they sit in the sauce with cucumbers for too long). But don't despair. You can still double the recipe to share at your next potluck or summer barbecue and go back for seconds after partygoers have had their chance to dig in.
Spicy Sesame Noodles Makes 5 servings
Ingredients
Dressing (makes 3/4 cup):
3 tablespoons doenjang
1 1/2 tablespoons tahini
4 tablespoons white rice vinegar
1 1/2 tablespoons low sodium soy sauce
1 1/2 tablespoons maple syrup
1 teaspoon lime zest
2 tablespoons fresh lime juice
1 tablespoon grated ginger
1/4 teaspoon cajun seasoning
Noodles:
3/4 cup Sesame Doenjang Dressing
2 teaspoons spicy Chinese chili crisp with oil
1 1/2 teaspoons maple syrup
2 teaspoons freshly squeezed lime juice
12 oz soba noodles
1 cup peeled, seeded, and finely diced cucumber
1/2 cup peeled and diced carrot (quick-pickled carrots are my go-to here)
1/2 cup diced orange bell pepper
3 scallions, white and green parts, thinly sliced
4 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh mint
1 chicken breast, cooked and torn into bite-size pieces (make vegetarian with fried tofu instead)
2 tablespoons toasted sesame seeds (to finish)
Directions
Make the dressing:
Grab a pint mason jar with lid, and add all the dressing ingredients. Stir to break up thicker ingredients (i.e., doenjang and tahini). Then, screw on the jar's cap and shake vigorously until dressing is thoroughly combined.
Set aside to use with noodles (and double the recipe if you're planning on a salad within a few days from preparing dressing.)
To make noodles:
Put the dressing, 1 teaspoon of the Chinese chili crisp, maple syrup, and lime juice in a small bowl and stir to combine.
Bring a large pot of water to a boil over high heat. Add the noodles and decrease the heat to medium. Cook, stirring gently on occasion to keep from water boiling over, until just tender, around 4-5 minutes max.
Drain the noodles and rinse well under cold water to remove the starch. Immediately transfer to a large bowl, drizzle with the remaining 1 teaspoon of hot pepper oil sesame oil, and toss gently to coat.
Add the cucumber, carrot, bell pepper, scallion, cilantro, and mint, and toss gently until combined. Add dressing, and toss gently to distribute.
Sprinkle with the sesame seeds before serving.
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