Black Sesame Noodle Bowl
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Black Sesame Seed2 tbsps
Oil (neutral-tasting)5 tsps
Soy Sauce1 tbsp
Rice Vinegar1 tbsp
Brown Sugar1 tsp
Wasabi Powder1 tsp
Fine Sea Salt2 medium
Shallot (minced)1
Avocado2 large
Egg (12-minute)4 cups
Green (tender)Directions:
1
Place the sesame seeds in a dry skillet and set over medium-low heat
2
Toast, swirling the pan frequently, until fragrant—90 seconds to 2 minutes
3
Watch and smell carefully so that they don’t burn
4
Transfer to a mortar and coarsely grind, then transfer to a mixing bowl
5
Add the oil, soy sauce, vinegar, brown sugar, wasabi, and salt, and whisk until thoroughly combined
6
Bring a saucepan of salted water to a gentle boil
7
Add the noodles and cook until tender, usually 4 to 7 minutes or according to the package instructions
8
Drain, rinse thoroughly under cold running water, then drain again thoroughly
9
Add the noodles and shallots to the bowl with the sauce and toss well, until the noodles are thoroughly coated
10
At this stage, the noodles can be transferred to an airtight container and kept in the fridge for up to 2 days
11
Bring to room temperature before serving
12
Quarter the avocado around the pit
13
Remove and peel the segments, then slice into thin strips
14
Peel the eggs and grate them using the large holes of a box grater
15
Slice the radishes into thin rounds
16
Stack the rounds on top of each other and slice into thin matchsticks
17
Divide the greens among four bowls, then top with the dressed noodles
18
Fan the avocado over the noodles in each bowl, then add a pile of the shredded egg, radishes, and scallions to each serving
19
Drizzle a bit of kecap manis over the avocado and serve
20
Place the sesame seeds in a dry skillet and set over medium-low heat
21
Toast, swirling the pan frequently, until fragrant—90 seconds to 2 minutes
22
Watch and smell carefully so that they don’t burn
23
Transfer to a mortar and coarsely grind, then transfer to a mixing bowl
24
Add the oil, soy sauce, vinegar, brown sugar, wasabi, and salt, and whisk until thoroughly combined
25
Bring a saucepan of salted water to a gentle boil
26
Add the noodles and cook until tender, usually 4 to 7 minutes or according to the package instructions
27
Drain, rinse thoroughly under cold running water, then drain again thoroughly
28
Add the noodles and shallots to the bowl with the sauce and toss well, until the noodles are thoroughly coated
29
At this stage, the noodles can be transferred to an airtight container and kept in the fridge for up to 2 days
30
Bring to room temperature before serving
31
Quarter the avocado around the pit
32
Remove and peel the segments, then slice into thin strips
33
Peel the eggs and grate them using the large holes of a box grater
34
Slice the radishes into thin rounds
35
Stack the rounds on top of each other and slice into thin matchsticks
36
Divide the greens among four bowls, then top with the dressed noodles
37
Fan the avocado over the noodles in each bowl, then add a pile of the shredded egg, radishes, and scallions to each serving
38
Drizzle a bit of kecap manis over the avocado and serve