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  • Writer's pictureDenai Moore

Jerk Glazed Jam-Jam Noodles

Updated: Mar 4, 2020

I'm starting a mini series on how to use different types of shop-bought jerk. Jerk is a Jamaican seasoning made of pimento, scotch bonnet, spring onions thyme and various other spices and ingredients, and can easily be used in a variation of many dishes.

I love noodles. I love for a really good ramen with a broth that has depth, pad thai and for light summer rolls. I love them alllll. But I have a new found obsession with Dan-Dan Noodles. They're so savoury, heady from fragrant spicy sichuan peppercorns and has this rich fatty flavour from peanut butter/tahini and sesame oil. Here's my clash of both of those worlds, this recipe only has 10 ingredients, and full-fills those deep noodle cravings.



2 Tablespoons of Tahini

4 Tablespoons of Soy Sauce

2 Tablespoons of Date Syrup (agave or maple syrup would work well too)

Handful of Roasted Peanuts roughly chopped

1 1/2 Tablespoons of Shop bought Jerk Paste

4 Minced Cloves of Garlic

6 Spring onions chopped into inch pieces

200g Buckwheat Noodles (Any noodle of preference would work)

1/3 a cup of noodle boiling water

First mix the tahini, soy sauce and date syrup together in a bowl, set aside till later on. Then bring a saucepan to a rolling boil, once brought to a boil add a generous pinch of salt and add your noodles. Once noodles are cooked, reserve 1/3 cup of the noodle cooking liquid later for the sauce. Drain and rinse in cook water to stop the cooking process continuing - Put in a bowl and mixed lightly with a touch of rap-seed oil to avoid the noodles from cooking together. Now to start the sauce, add 3 tablespoons of rap-seed oil in a medium sized frying pan, swirl the oil around ensuring the whole pan is covered, bringing to a medium heat. Add the jerk paste to fry off some of the raw spices for 30 seconds or so, then add the garlic & half of the chopped spring onions, continue to fry to slightly browned. Now add the noodle water to deglaze any caramelised bits on the bottom of the pan, then add the Tahini/Soy Sauce and Date Syrup mix. Allow the sauce to get cook for a few minutes till it becomes a bit more syrupy, now add the noodles along with the rest of your spring onions and toss to coat them with all the sauce. Serve straight away with a wedge of lime and some roasted peanuts on top for crunch!


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