Din Tai Fung Sesame Noodles is a delicious Chinese noodle dish that originated from the famous Taiwanese restaurant chain Din Tai Fung. It is a simple yet flavorful dish with wheat noodles, sesame sauce and garnishes such as scallions and crushed peanuts.
The combination of savory soy sauce and nutty sesame paste creates an irresistible and comforting dish. It is the perfect meal to enjoy year-round and will satisfy all your cravings!
In this article, we’ll show you how to make this classic noodle dish at home. So let’s get cooking!
What is Din Tai Fung Sesame Noodles?
As mentioned above, Din Tai Fung Sesame Noodles is a popular Chinese noodle dish made with wheat noodles and a flavorful sesame sauce. The texture of the noodles is al dente, adding to the overall flavor of the dish.
The combination of savory soy sauce and nutty sesame paste creates an irresistible and comforting meal that is perfect for any time of the day.
What does it taste like?
Din Tai Fung Sesame Noodles have a unique nutty and savory flavor, thanks to the combination of sesame paste, soy sauce, and other seasonings. The wheat noodles are smooth and chewy, with a pleasant texture that absorbs all the flavors of the sesame sauce.
The dish is garnished with crushed peanuts and scallions, adding a crunchy texture to the noodles.
How did I discover the flavorful deliciousness of Din Tai Fung’s Sesame Noodles?
I was first introduced to Din Tai Fung Sesame Noodles when I visited the restaurant while travelling to Taiwan. I was instantly drawn to its unique flavor, and I have been making this delicious dish ever since!
At first, I had to try several different recipes until I found the perfect combination of ingredients for this classic noodle dish. After years of trial and error, I now have a perfected recipe that my family and friends love!
How to make Din Tai Fung Sesame Noodles?
To make Din Tai Fung Sesame Noodles, you will need wheat noodles, sesame paste, soy sauce, sugar, Chinese black vinegar, mushroom bouillon, toasted sesame oil, chili oil, and hot water from cooking the noodles. Just follow the instructions below to get started!
Ingredients
- 14 oz Uncooked Wheat Noodles
For Sesame Sauce:
- 4 tbsp Soy Sauce
- 2 tsp White Sugar
- 1 tsp Toasted Sesame Oil
- 2 tbsp Pure Sesame Paste
- ⅓ cup Hot Water From Cooking Noodles
- ½ tsp Chinese Black Vinegar
- 1 tsp Mushroom Bouillon
- 1 tsp Chili Oil
- 1 Pinch Salt, To Taste
For Garnish:
- 2 tbsp Crushed Roasted Peanuts
- 1 Finely Chopped Scallion
Directions
Step 1
Bring a large pot of water to a boil over medium-high heat.
Step 2
Once boiling, add in the noodles and cook according to package instructions. Drain and set aside.
Step 3
In a small bowl, mix together all ingredients for sesame sauce until well combined.
Step 4
Add cooked noodles back into the pot and pour in the sesame sauce mixture. Stir until combined and heated through about 2 minutes.
Step 5
Transfer to serving bowls and garnish with chopped scallion and crushed peanuts if desired before serving.
Tips
• For best results, use fresh wheat noodles instead of dried ones, as they are more flavorful and have better texture when cooked properly;
• Experiment with different types of sauces or condiments to create different flavors;
• If desired, serve the noodles with steamed vegetables or tofu for added texture.
Din Tai Fung Sesame Noodles Recipe
Equipment
- 1 stove
- 1 pot
Ingredients
- 8 tablespoons of rich and savory soy sauce for a deep umami flavor, providing the foundation for this delectable sauce.
- 4 teaspoons of natural white sugar sourced from pure cane, gently sweetening the sauce to perfection without overpowering other flavors.
- 1 teaspoon of high-quality vinegar adding a subtle tangy note, enhancing the overall balance and brightness of the sauce.
- 2 teaspoons of flavorful mushroom bouillon carefully blended for a rich and earthy essence, elevating the depth of flavors in the sauce.
- 2 teaspoons of toasted sesame oil extracted from premium sesame seeds, infusing the sauce with a warm, toasty aroma and enhancing its nutty undertones.
- 4 tablespoons of luscious sesame paste made from roasted sesame seeds, adding a velvety and nutty complexity to the sauce.
- 2 teaspoons of tantalizing chili oil crafted from spicy peppers and aromatic spices, providing a delightful kick and a hint of smokiness to the sauce.
- 2 pinches of salt meticulously measured to enhance the natural flavors, striking the ideal balance to suit your taste preferences.
- 2/3 cup of hot water expertly extracted from cooking noodles, ensuring a perfect consistency and allowing the flavors to meld seamlessly.
For Garnish:
- 4 tablespoons of roasted peanuts crushed to perfection, adding a delightful crunch and a rich, nutty flavor, elevating the texture and taste of the dish.
- 2 scallions finely chopped, adding a burst of freshness and vibrant green color as a garnish for the dish.
Instructions
- Bring a large pot of water to a boil over medium-high heat.
- Once boiling, add in the noodles and cook according to package instructions. Drain and set aside.
- In a small bowl, mix together all ingredients for sesame sauce until well combined.
- Add cooked noodles back into the pot and pour in the sesame sauce mixture. Stir until combined and heated through about 2 minutes.
- Transfer to serving bowls and garnish with chopped scallion and crushed peanuts if desired before serving.
Notes
Nutrition Information
Serving size: 2 people
Calories: 768 kcal
Fat: 12 g
Carbohydrates: 37 g
Protein: 10 g
What to serve with Din Tai Fung Sesame Noodles?
Din Tai Fung Sesame Noodles can be served as a main dish but can also be accompanied by sides such as boiled or steamed vegetables, sautéed mushrooms, and tofu dishes. It is also common for this dish to be served with a side of sesame oil-based dipping sauce.
How to store leftover Din Tai Fung Sesame Noodles?
You can store leftover Din Tai Fung Sesame Noodles in an airtight container and refrigerate them for up to 3 days. To reheat, simply heat it gently in a saucepan or microwave.
Can pregnant women eat this?
Yes, if the ingredients used are pasteurized and cooked properly, pregnant women can enjoy Din Tai Fung Sesame Noodles. However, it is important to always check with your doctor before consuming any new food during pregnancy.
FAQs
What type of noodles should I use for this recipe?
We recommend using fresh wheat noodles to get the best results.
Can I make the sesame sauce ahead of time?
Yes, the sesame sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
Is Din Tai Fung Sesame Noodles suitable for vegetarian diets?
Yes, the dish is suitable for vegetarians, provided that you use vegetable-based ingredients such as soy sauce and mushroom bouillon instead of animal-based ones.
Can I make this dish gluten free?
Yes, you can use gluten-free noodles and ingredients to make the dish gluten-free. Double-check the labels of your ingredients to ensure they are certified as gluten-free.
Wrapping Up
Din Tai Fung Sesame Noodles is a delicious and easy-to-make dish that is perfect for any occasion. Using fresh wheat noodles and a flavorful sesame sauce, this dish is sure to be a hit with family and friends alike.
Serve it as a main dish or with other sides such as boiled or steamed vegetables, sautéed mushrooms, tofu dishes or a side of sesame oil-based dipping sauce for added flavor.
By following the simple steps outlined above, you can make your own version of Din Tai Fung Sesame Noodles at home that everyone is sure to enjoy!
Thanks for reading this guide on how to make Din Tai Fung Sesame Noodles. We hope this guide helped you understand how to make Din Tai Fung Sesame Noodles. If you have any questions or suggestions, please leave a comment below.
Please share your experience in the comments below. We’d love to hear your thoughts! Happy Cooking!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.