My friend, Yasmina, is one of those people who I can sit and talk about food with all day long. Recently, we got into another food conversation where she gave me the idea for this recipe. I salivated as she explained the details of a dish she’d recently enjoyed. So, naturally, I went home and tried to reproduce it. I’m not sure if this is anywhere near what she had, but it is my delicious interpretation of how she explained it. I’m afraid the picture for this doesn’t really quite capture the beauty of this recipe. You see, beneath that tangle of golden onions and pearly noodles lays a small puddle of creamy sesame paste. And once the spicy broth mixes with the creamy sesame paste it creates a velvety rich sauce to coat the strands of noodles and onions.
Spicy Sesame Noodle Soup serves 4-6
- 1 large onion, sliced into half rounds
- 4-8 dried bird’s eye chilies (according to your taste)
- ¼ teaspoon cayenne pepper
- 4 cups vegetable or chicken broth, preferably homemade
- ½ teaspoon sea salt plus for seasoning
- 14-16 ounces of rice noodles, 3mm or wider
- ¾ cup of sesame tahini paste
- 1 tablespoon of olive, coconut or sunflower oil
- toasted sesame oil for seasoning
- In a medium saucepan, over medium-high heat, add the onions and ½ teaspoon of salt. Continue to sweat out the onions until slightly translucent, about 4-5 minutes.
- Then, stir in the cayenne and chilies. Continue to cook the onion mixture for one additional minute. Note: If you break up the chilies and release the seeds it will make the broth much spicier.
- Next, add the broth. Allow the mixture to come to a boil. Then, cover and reduce the heat to low and simmer, for about 10 minutes. After 10 minutes, check for seasonings. You’ll want the broth slightly salty because it will need to season the noodles and the tahini. Meanwhile make prepare the noodles according to package instructions.
- Once the noodles are ready, you can start assembling the bowls of soup. Start by spooning 2-3 tablespoons of tahini in the bottom of a soup bowl. Then, add a portion of cooked noodles into the bowl, followed by some of the broth and onions. Add a few drops of toasted sesame oil and top with scallions or chives. Serve hot.