Dinner Favorites · Pasta

Sesame Noodles

Last Friday, Sabrina celebrated her 16th birthday with 15 of her closest friends at the house – and seriously,  nothing says “I must be completely insane” quite like agreeing to host 15 teenagers in my home.


Anyway, she and I sat down about a month ago, and wrote out a plan for the menu, activities, and of course, cake. Wait until you see the cake – it was pretty epic, if I do say so myself.

At the top of her menu were two very specific items: these sesame noodles, and ahi tuna poke (which I’ll post separately)..

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Last time I made this recipe (which was a few years ago) , I added strips of orange and red bell peppers, more green onions, and one of those bags of broccoli slaw you can purchase in the market. These definitely need something to counteract all the tahini – it does get a little pasty as it sits, so I think the additions are a necessity to keep it from becoming cloying.

Sesame Noodles – adapted from serious eats

1 pound Chinese egg noodles, such as lo mein
1 tsp toasted sesame oil
6 tbs. tahini (sesame paste)
3/4 cup water, plus more as needed
1 tbs. rice vinegar
4 tbs. soy sauce
1 1/2 tsp. sugar
2 cloves garlic, minced
1 scallion, thinly sliced
1 tbs. minced ginger
Sriracha hot sauce or chili oil (to taste)

Bring a large pot of water to boil and add the noodles. When the water returns to a boil, turn down to a simmer and cook until just tender according to package directions. Drain well, rinse with cold water, then toss with sesame oil.

In the meantime, combine the sesame paste with water and whisk to combine, thinning into the consistency of thick cream. In a second bowl, whisk together the vinegar, soy sauce, sugar, and garlic until the sugar is dissolved. Combine the mixtures, then stir in the ginger and almost all the scallions.

Toss noodles with sauce and season to taste with more soy sauce and hot sauce or chile oil. Garnish with remaining scallion.


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