Fen Xiang Mallan Tang He

Sweet Sesame Rice Noodles

Preparation info
  • Serves


    as Part of a Chinese Meal, or 2 as a Single Dish.
    • Difficulty


Appears in

By Ken Hom

Published 1990

  • About

Another Sha He recipe, this unusual sweet dish excited my palate. Redolent of peanuts and sugar, it came as a refreshing counterpoint to some of the salty rice noodle dishes I was served. Although this is not served as a dessert in China, it could easily be enjoyed that way.


  • 450 g/1 lb fresh rice noodles or dried wide, thin rice noodles
  • 125


If using dried noodles, soak them first in warm water for 20 minutes. Heat the stock in a wok or large frying pan, add the noodles and cook them until they are soft and most of the liquid has evaporated. Turn them out on a warm platter. While the noodles are cooking, prepare the sauce. In a blender, mix the sesame paste or peanut butter, sugar, and water and blend until the sauce is smooth, add