New York take-out noodles with cucumber from Simple: Effortless Food, Big Flavours (page 97) by Diana Henry

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Notes about this recipe

  • embk27 on September 08, 2018

    These were great noodles. I used tahini instead of the sesame paste as others did which worked fine. I served alongside roasted chicken thighs.

  • clcorbi on April 26, 2018

    Yum! These noodles are delicious and very fast. We topped them with a fried egg to get some protein. Next time I might up the amount of vegetables as well, or add some sliced tofu or seitan. I will be repeating because we both really enjoyed these.

  • raybun on May 09, 2017

    I really enjoyed this. I found the sesame paste on a trip to Chinatown yesterday, among lots of other goodies (lime leaves!). I used a tbsp of sambal oelek for the chilli garlic sauce and it gave just the right amount of kick. The 9 year old enjoyed it too.

  • baking4two on April 24, 2017

    Loved this easy and quick dinner! I added green onion and also substituted the sesame paste with tahini.

  • okcook on April 19, 2017

    I have made these twice now. I attempted to make Chinese sesame paste from an on-line recipe. Flavours are great but we found it lacking in sauce. The second time I just added more water which the strong flavours held up to. This is a really nice fast dish and I like the idea of adding some scallions and radishes!

  • TrishaCP on April 19, 2017

    This was a tasty and relatively quick dinner that is worth repeating. I made some of the same adjustments as L. Nightshade- I also added scallions and radishes and unsalted peanuts and used tahini as the sesame paste. I didn't have dark soy sauce so used kecap manis (about 2 T) and omitted the sugar. I only had Korean naengmyon noodles so used those to good effect.

  • L.Nightshade on March 31, 2017

    I used tahini, and made extra dressing; I used unsalted peanuts (also made the required peanut butter from the unsalted nuts); I used radishes along with the cucumber; I also added scallions. I’m glad I didn’t use salted nuts, as the dressing was quite salty with the soy sauce. I subbed shiratake noodles for the egg noodles called for. They’re made from some indigestible yam, so have no carbs and no calories. They are more like cellophane noodles/bean threads than wheat noodles. It was a treat for me to eat noodles, and they worked very well in this preparation. I could eat this regularly, maybe adding chicken, shrimp, or tofu. Can’t wait to do it again, with variations.

  • lilham on January 18, 2017

    Simply delicious. I used the chilli oil from Fuchsia Dunlop's Every Grain of Rice instead of chilli bean paste. The chilli oil was served on the side because the children can't eat hot food.

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