Volume VEasternChinese
Inspired by: Ma jiang mian
- All year
Warm Sesame Noodles with Cucumber & Carrot
NoodlesNoodle
- Serves
- 4
- Portion
- ≈220 g
- Time
- 20 min
- Texture
- Soft
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Whole-wheat pasta (dry) | wheat noodles | 250 g | 1250 g | |
| Tahini (sesame paste) | 2½ tbsp (or Chinese sesame paste) | 40 g | 200 g | |
| Soy sauce / tamari (gluten-free) | 1 tbsp + 1 tsp | 20 ml | 100 ml | |
| Apple-cider or rice vinegar | 2 tsp rice vinegar | 10 ml | 50 ml | |
| Jaggery (gur) | 1½ tsp | 8 g | 40 g | |
| Ginger, fresh | 2 tsp grated | 8 g | 40 g | |
| Water | ¼ cup warm | 60 ml | 300 ml | |
| Sesame (til) oil | 1 tsp | 5 g | 25 g | |
| Carrot | julienned & blanched | 100 g | 500 g | |
| Cucumber | julienned | 100 g | 500 g | |
| Peanuts | crushed (optional) | 20 g | 100 g |
Method
How to cook it
Step 1: Whisk tahini, soy, vinegar, jaggery, ginger and warm water to a smooth sauce.
Step 2: Cook noodles soft; drain; toss warm with sauce and sesame oil.
Step 3: Top with carrot, cucumber and peanuts.
Nutrition
Per serving, estimated
343kcal
Energy
13g
Protein
10.8g
Fat
53.1g
Carbohydrate
7.9g
Fibre
0.7g
Salt
Low salt · 0.7 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromChilli oil and garlic→Toginger
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