Sesame Noodles, or Ma Jiang Mian (麻醬麵): a humble yet elegant Taiwanese classic. Simple and flavorful — quite the perfect meatless weeknight meal.
This recipe pays homage to Din Tai Fung (鼎泰豐), a now world-renowned Taiwanese restaurant. I practically grew up on their Ma Jiang Mian (麻醬麵) so to me, theirs is how it should taste. As such, I tried my best to replicate those flavors. It’s so simple yet so complex — nutty, fragrant, with a subtle tang and unexpected zing.
These noodles take only 10 minutes to make, but the flavor you get is really out of this world. It’s quite the perfect meatless weeknight meal.
Can’t wait to make these noodles. There are a few items I’m missing which I plan to buy tomorrow and then i’ll make these yummy looking noodles and the fish fragrant eggplant. I’m in the middle of a major Reno which includes the kitchen so I haven’t been cooking much. I look at your recipes with dreamy, sad, eyes and visions of your dishes in front of me.
Simple to make and delicious! I used peanut butter this time, but I’m excited to try with the sesame paste once I get to the Asian grocery store again.
Made this for dinner tonight and it’s so simple but so flavorful and amazing. Thank you!
Is it okay to use tahini instead of Chinese sesame paste? Or is the sesame paste an absolute non-negotiable?
Tahini is okay, but the flavor will not be the exact same! It’s a great substitute if you’re unable to find Chinese sesame paste. I found that 1 part tahini & 1 part peanut butter also mimics the nutty sesame paste flavor pretty well.
Made this for dinner tonight. It was super quick, super simple, and most importantly, super tasty – the ultimate comfort food! Please never stop posting recipes, I’ve fooled everyone in to thinking I’m a good chef with all of your dishes!
I did this for lunch! It was amazing and the best was that it took me like 10 minutes to make it lol
Incredible recipe! The taste is just right, exactly like the ma jiang mian I used to eat in Taiwan.
It’s like this article was hand written for me. I went vegan and have been desperate to recreate specifically din tai fung’s version of these noodles. Can’t wait to try! Thank you