Zero carb Ma Jiang noodles (sesame noodles) | Keto vegan gluten-free

Talk about comfort food for the soul. This recipe defines noodle heavens for me. The Ma Jiang sesame noodles are creamy, life-restoring and soooo delicious! I hope you try it! Love you all x

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The best homemade chili paste: https://youtu.be/_qDvjdMxheE
Shoyu ramen with shirataki noodles: https://youtu.be/iH1uw-WyNDI
Sesame sauce on avocados: https://youtu.be/qrREasTc8L8
Delicious Ma Jiang noodles in Taipei: https://youtu.be/7_tCm2H882s

INGREDIENTS
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6 parts tahini
2 parts peanut butter (if you have peanut allergies, replace it with other nut butters, almond etc. Or simply add 2 additional parts of tahini)
3 parts soy sauce
3 parts black vinegar
2 parts toasted sesames
4-5 cloves crushed garlic (to your taste)
1-2 tbsps hot water (or enough to create the consistency you want)
Shirataki noodles ( I use 2 packets)

For garnishing:
Toasted sesame oil
Toasted sesame seeds
Shredded carrot and cucumber
Shredded spring onion
Chili sauce or fresh chili (optional)

DIRECTION
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Ma Jiang sesame paste:
1. Add all ingredients for Ma Jian paste and blitz in food processor till smooth. Add a small amount of hot water at a time till desired consistency is reached.

Shirataki:
1. Drain and discard liquid in the packet and rinse the noodles under tap water. Drain well. Sprinkle some salt on the noodles and mix well. Leave it aside for 10mins.

2. Cook the noodles in hot water for a few minutes till they’re piping hot. Drain the water thoroughly and they’re ready.

Assembling noodles:
1. Scoop 2-3 tbsps of the Ma Jain paste in a bowl, drizzle some soy sauce. Pop the hot noodles in the bowl (the temperature will help the paste to melt), give it a mix till the noodles are coated with the paste.

2. Garnish with shredded carrot, cucumber and spring onions. Drizzle some toasted sesame oil and sprinkle some toasted sesames on top. Optionally top it with some chilli sauce or fresh chilies

Enjoy! x

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