Black Sesame Noodles & Tahini Teriyaki
Ingredients:
Black Sesame Noodles
400g bread flour
50g black sesame powder (ground black sesame seeds)
3 eggs (room temperature)
1/4 teaspoon sea salt
1/4 cup room temperature water
1/8 teaspoon sodium carbonate (see below for how to convert baking soda into sodium carbonate)
Tahini Teriyaki Sauce
1/4 cup tahini
4 tablespoons low sodium soy sauce
1 tablespoon honey
2 tablespoons sriracha sauce
1 tablespoon grated ginger
1 tablespoon finely chopped garlic
1 tablespoon sesame oil
2 tablespoons orange juice
1 teaspoon orange zest
MEP Considerations: Low
Sodium carbonate helps add a chewy texture to the noodles and can be made at home through a simple chemical reaction. Baking a tablespoon of baking soda at 200°F for 60-70 minutes will convert the baking soda into sodium carbonate.
Instructions:
Combine the flour, black sesame powder, and sea salt in a large mixing bowl and whisk.
In a separate bowl, beat the eggs and add to the dry ingredients.
Stir the sodium carbonate into the room temperature water and add to the mixing bowl. Stir all of the ingredients until a loose dough forms.
Remove the dough from the mixing bowl and knead for 10-12 minutes until a ball forms. Since bread flour has a high gluten content, the dough will be a a little tough to knead and will require the full time to come together.
Cover the dough with plastic wrap and rest at room temperature for 30-60 minutes. While the pasta dough is resting, bring the pasta water to a boil and season with salt.
In a separate pan, heat up the sesame oil on low and add the chopped garlic. Saute the garlic for 30 seconds before adding the soy sauce, honey, sriracha sauce, and tahini to the pan. Stir to combine and allow to thicken for 2 minutes before turning off the heat. Add the orance juice and orange zest to the sauce and set aside.
Divide the rested dough into 4 parts and roll each out into 1/4 inch thich sheets with a pasta machine. Cut the sheets of dough into thin strips and add to the boiling water for 3-5 minutes or until the noodles rise to the top of the water. Strain and toss with the tahini teriyaki sauce while warm.
Garnish with orange zest and black sesame seeds.
