Szechwan Sesame Flavored Noodles

This isn’t your average tossed sesame noodle dish. The cooked ramen gets pressed into a hot pan and pan-fried into a flat noodle pancake until the bottom turns crisp and golden, then flipped to crisp the other side. The result is a layered texture: shatteringly crunchy edges, soft and chewy centers.

The sauce is just three ingredients: peanut butter, sesame oil, and hot chili oil. The trick is whisking the oils into the peanut butter a few drops at a time, the way you’d build a mayonnaise. Add too much oil too fast and the sauce breaks into peanut chunks and oil pools.

The drip-by-drip approach forces the peanut butter to emulsify into a glossy, pourable sauce that clings to the noodles instead of sliding off.

Rinsing the noodles in cold water after boiling is the step most home cooks skip. The cold rinse stops the cooking and removes surface starch, which is what lets the noodles crisp instead of steaming when they hit the hot pan.

Use a heavy nonstick or carbon steel skillet for the best crust. Cast iron works but be patient and let the noodles release on their own. Forcing the flip rips the pancake apart.

Shower the finished pancake with scallions for color and bite, then drizzle the warm sauce just before serving.

Chef Tips

• Drain noodles really well after rinsing. Wet noodles steam instead of crisp.
• Toast the sesame oil briefly in the warm pan before mixing into the peanut butter for deeper roasted aroma.
• Start with just a few drops of hot chili oil and taste before adding more. Quality chili oils vary wildly in heat.
• Slice the noodle pancake into wedges with a knife for restaurant-style presentation.

Variations

• Top with shredded cooked chicken, cucumber matchsticks, and toasted sesame seeds for a more substantial main.
• Add 1 tablespoon of soy sauce and a splash of rice vinegar to the peanut butter sauce for tangier depth.
• Use Chinese egg noodles or lo mein instead of ramen for a more authentic Szechwan-style base.