Sichuan Cold Peanut Sesame Ramen

A simple bowl of noodles cannot be perfect without the right gravy to go with it. I love how flexible it is to cook noodles and turn them into different dishes and recipes by varying the sauces that accompany them. You can have bak chor mee or dry ramen simply by omitting a condiment or two from one or the other recipe. The best thing is that you can have your meal within fifteen minutes from cooking the noodles in the microwave oven.

This noodle recipe is one of the must-haves because of its super delicious sauce. It uses peanut butter and black vinegar, the former of which gives the noodle sauce a thicker texture, and the latter a great fragrance to the noodles. Love it!


  • Toasted black sesame paste: 90g (3/4 cup)
  • Creamy peanut butter: 35g (3 tbsp)
  • Chilli oil: 20g (4 tbsp)
  • Soy sauce: 5 tbsp
  • Black vinegar: 2 tsp
  • Sesame oil: 2 tsp + 2 tsp
  • Sugar: 1 tsp
  • Water: 1/4 – 1/2 cup (depending on preference)
  • Egg: 1, lightly beaten
  • Ramen noodles: 2 servings
  • Cucumber: 1/2, peeled, sliced thinly


  1. Combine sesame paste, peanut butter, chilli oil, soy sauce, black vinegar, 2 tsp sesame oil and sugar.
  2. Gradually stir in water till desired consistency is achieved. Set aside.
  3. Brush pan with oil. Add in egg to coat pan evenly. Cook for 1 min. Remove, fold and slice into egg strips. Set aside.
  4. Cook ramen according to instructions. Rinse with cold water.
  5. Scoop ramen into serving bowls. Coat with 2 tsp sesame oil.
  6. Toss ramen with 1/2 portion of gravy.
  7. Top with egg and cucumber slices to serve.

2 persons

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