My mother makes wicked and simple sesame noodles. I never did understand why people insist on putting peanut butter in their noodles when something like this is so much lighter tasting. These noodles make a great side dish. Sometimes, I’ll even just eat them with a hard-boiled egg (which soaks up all the sauce from the noodles) and some vegetables.

Farkay noodles

Sesame noodles

Ingredients
dried Farkay noodles (could also substitute soba noodles)
dark soy sauce
100% sesame oil
toasted sesame seeds – optional
hot peppers (diced fresh peppers or dried pepper flakes) – optional

Directions
Take a bunch of dried Farkay noodles and cook them in a pot of boiling water until al dente. Be careful, because overcooking the noodles will make the whole dish gluey.

boiling noodles

Drain the noodles and place them in a bowl. To season them, start by adding 1 tbsp of dark soy sauce and 1 tbsp of sesame oil and mix throughly until all the noodles are coated. The total amount of dark soy sauce and sesame oil needed will ultimately depend on the amount of noodles that you’ve cooked. Slowly add more dark soy sauce and sesame oil to your personal taste, but take care not to over salt the noodles or make them too oily. Generally, I end up with a couple of tbsp of sesame oil and a bit more dark soy sauce. Optional – garnish with toasted sesame seeds and/or hot peppers.

sesame noodles