Din Tai Fung Noodles with Sesame Sauce - COPYCAT! (VIDEO)

Din Tai Fung Noodles with Sesame Sauce in a bowl.

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Din Tai Fung Noodles with Sesame Sauce - COPYCAT! (VIDEO)

The Din Tai Fung Noodles with Sesame Sauce is one of the most popular dishes at the restaurant and it's no wonder why - the noodles are perfectly chewy, coated in a creamy, nutty sauce and topped with chili oil for an addictive kick! Save yourself some money and make it at home anytime with my copycat recipe!

Prep Time10

Cook Time10

Course: Side Dish

Cuisine: Chinese

Servings:

Author: Chris Joe

Ingredients

For the Sauce

2 tablespoons sesame paste
1 tablespoons creamy peanut butter
1 tablespoon light soy sauce
1 tablespoon chili oil
1 tablespoon rice vinegar
½ tablespoon sugar
1 clove garlic grated

Noodles

1/2 pound fresh Chinese egg noodles you can also sub for fresh wheat noodles; if using dried noodles, use 6 ounces
1 cup reserved noodle cooking water

For Garnish

1 scallion chopped
2 tablespoons roasted unsalted peanuts finely crushed
chili oil optional, for extra heat

Instructions

In a large bowl, add the sesame paste, peanut butter, soy sauce, chili oil, rice vinegar, sugar, grated garlic.
Bring a pot of water to a boil and cook the noodles according to package directions. Reserve 1 cup of the noodle cooking water in a bowl or measuring cup.
Add 1/4 cup of the noodle cooking water to the bowl with the sauce ingredients. Mix well until combined and smooth (you want the consistency of pancake batter).
Drain the noodles well, then add the noodles to the sauce. Garnish with chopped scallion greens and peanuts. Drizzle with more chili oil if desired and enjoy!

Notes

Chinese Sesame Paste vs. Tahini - Chinese sesame paste is made from toasted sesame seeds, giving it a rich, nutty flavor. Tahini is made from raw sesame seeds (not toasted) so fthe flavors are slightly different. For this copycat recipe, I would not recommend using tahini as a substitute. However, if you don't care about getting the dish exactly the same as Din Tai Fung, you can use tahini and it will still taste great!

Noodles - Din Tai Fung uses house made egg noodles for their noodle dishes. These egg noodles have the thickness similar to spaghetti (almost like ramen) and are white in color (not the typical yellow that egg noodles are). If you can't find fresh egg noodles at your local Asian grocery store, you can use fresh or dried Chinese wheat noodles. (Note: use 6oz dried wheat noodles vs. 8oz fresh wheat noodles.)

Noodle Cooking Water - Don't throw out the noodle cooking water! This is essential for thinning out the sauce so that they can properly coat the noodles, just like Din Tai Fung does in their restaurants! I like to reserve more than I think I need so I have plenty to adjust the consistency of the sauce as needed. You want the sauce to be the consistency of pancake batter so that the noodles will soak up the sauce effectively.

Storage - Store any leftover Noodles with Sesame Sauce in an airtight container in the refrigerator for up to 3-4 days. The noodles will soften and stick together - this is why I do not recommend making this dish ahead of time. Reheat quickly in the microwave until warmed through - adding a little bit of water can help loosen the noodles and sauce. You can make the sauce ahead of time and store it in the fridge for up to a week.

Nutrition