I've never eaten Sesame Noodles in a Chinese restaurant that didn't contain peanut butter. I've also never tasted vinegar. If a restaurant did use vinegar, it would have to be a miniscule amount. And tea? Sorry Craig. This New Yorker has never tasted tea in his noodles.
Foodnfoto, the most important ingredient for NY-style sesame noodles is toasted sesame oil. Not the generic sesame oil used for frying. You don't want to use much (a little goes a long way), but it has to be there.
Get the thin fresh egg noodles from a Asian grocer. Those are ideal for this dish.
Here is my Sesame Sauce clone:
40 g creamy peanut butter (I use Peter Pan)
28 g water
20 g soy sauce
1 clove garlic, pressed
1/2 - 1 t. toasted sesame seed oil
smidgeon cayenne
Thinly chopped scallions as a garnish
Variations
3 T. Coconut milk - popular with the moosewood/vegetarian crowd. I like it and almost always use it. Definitely not authentic though.
Ginger - not sure how many restaurants use ginger, but I use a tiny bit (I make an infusion with the water)
Sugar - since I use sweetened PB, I don't add sugar.  |