This dish is full of ingredients that you can store in your pantry, such as noodles, soy sauce, and tahini (sesame paste). After you toss the cool noodles in the creamy sauce, drizzle them with Chinese chili oil to add a little kick to this simple side dish.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).



Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil, add the noodles, and cook until just barely tender, 5 to 6 minutes, or according to the package instructions. Drain well. Toss them with the sesame oil to coat. Cover and refrigerate.

  • Meanwhile, in a large bowl, thin the sesame paste by stirring enough water into the paste to achieve the consistency of thick cream. Whisk together the vinegar, soy sauce, and sugar. Add the mixture to the sesame paste. Stir in the garlic, three quarters of the scallion, and the ginger.

  • Just before serving, toss the chilled noodles with the sauce. Garnish with the remaining scallion and drizzle with the chili oil, if using.

Reviews (3)

81 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 37
  • 2 star values: 22
  • 1 star values: 4
Rating: 4 stars
Liked this recipe. However, found it needed a little more salt. Added almost a full bunch of green onions for more flavor and sprinkled some sesame seeds for texture and flavor. Used soba noodles we like them and they are a healthier choice.
Rating: Unrated
I liked this recipe. I've made it twice now. Two others in the family said they liked it but that it had a bitter undertone. I didn't get that. Maybe more sugar next time? I added toasted black sesame seeds to finish it off to add a bit more color. Felt like it was too bland and monochromatic looking.
Rating: Unrated
Add HOT water instead of Cold water and the thaini or peanut butter will get thinner faster We also add hot pepper flakes