This is take away food to the max.
Why go to the nearest Asian take away restaurant to get noodles if you can make your own with all the ingredients you like! In this recipe I use egg noodles, bimi, carrots and mushrooms. You probably can order that in every take-away restaurant, but it’s the sauce that makes this dish special, very special! I call it a spicy tahini soy sauce.
- 1/2 pound (250 gr) egg noodles
- 1 glove garlic
- 2 carrots
- 4 oz (100 gr) mushrooms
- 4 oz (100 gr) bimi
- 1/3 cup (50 gr) salted peanuts
- 2 Tbsp coconut shedders
- 2 Tbsp sesame seeds
- 2 Tbsp tahini
- 3 tbsp sesame oil
- 1/4 cup (50 ml) soy sauce
- 1/4 cup (50 ml) chili sauce
- 1 Tbsp brown sugar
- 1 tsp fresh ginger
- Bring a large pot of salted water to a boil. Boil the noodles according to package directions. Drain and rinse with cold water to stop the cooking.
- Heat a dry skillet and toast the sesame seeds and coconut until golden brown.
- Peel the carrots and slice in matchsticks. Slice the mushrooms. Chop the bimi. Chop the garlic finely and peel and grate the garlic.
- Heat a wok over medium-high heat. Add 1 Tbsp sesame oil. Add the bimi and carrots and cook for 3 minutes. Toss in the garlic and mushrooms and cook for another 3 minutes. Add the noodles.
- In a medium bowl, combine 2 Tbsp sesame oil, the tahini, soy sauce, chili sauce, brown sugar and grated ginger. Stir well.
- Add the sauce to the noodles and toss until combined and warm through, about 2 minutes.
- Serve with toasted sesame seeds, coconut and salted peanuts.