Ma Jiang Mian (Sesame Paste Noodles)
Your mouth is filled with sesame seeds! Rich Sesame Noodles in Beijing
Description
A soupless noodle dish using thick, udon-like noodles heavily coated in a rich paste made of 'Zhi Ma Jiang' (Chinese sesame paste), black vinegar, soy sauce, and garlic.
Restaurants serving Ma Jiang Mian (Sesame Paste Noodles)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Thick Chinese noodles
- Zhi Ma Jiang(Sesame paste)
- Cucumber
- Minced garlic
- Black vinegar
- Soy sauce
Instructions
- [Authentic Recipe]
- Place premium Chinese sesame paste (Zhi Ma Jiang) in a bowl. Slowly whisk in warm water little by little until it reaches a smooth, creamy consistency without seizing.
- Stir in soy sauce, aged black vinegar, sugar, and a heavy dose of 'Suan Ni' (grated garlic dissolved in water) to complete the impossibly rich sauce.
- Boil thick, chewy, udon-like wheat noodles, immediately shocking them in ice water to tighten the texture. Drain completely.
- Pile the noodles in a bowl, top with a mountain of julienned cucumbers, and drown everything in the sesame paste. Add chili oil to taste.
Learn more Spice, substitutes, tips
Key spices
Rich depth of sesame paste、Garlic
Substitutes at Japanese supermarkets
Japanese Neri-goma (Sesame paste) + Udon
Pairing
Boiled Dumplings / Black vinegar(flavor changer)
Trivia
[Trivia] The prototype for Japanese Sesame Cold Noodles, but with far less acidity and an overwhelmingly thicker 'muddy' sesame paste. Also eaten hot as 'Re Gan Mian'.
Eating tips & etiquette
[Unique Eating] The sesame paste is so thick it steals your mouth's moisture. Must be mixed with julienned cucumbers for freshness, adjusting with chili oil and black vinegar.
Allergen
Sesame, Wheat, Soybeans