Cold Noodle - Sesame Recipe

Boil noodles

Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Add the dried noodles and cook according to package directions until just al dente (usually 3–6 minutes depending on noodle). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the starchy cooking water, then drain the noodles in a colander and immediately rinse under cold running water until completely cool to stop the cooking and remove surface starch. Shake off excess water and transfer noodles to a large mixing bowl.

Combine base ingredients

In a medium bowl, whisk together 1 cup tahini, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sugar (or honey), 1.5 teaspoons sesame oil, and the neutral oil if using. The mixture will be thick.

Aromatics & seasonings

Add the grated ginger (1 tsp), minced garlic (1 tsp), 1 teaspoon chili oil (or to taste), 1 tablespoon toasted sesame seeds, and 1/4 teaspoon white or black pepper. Stir to combine.

Adjust consistency

Whisk in warm water, 1 tablespoon at a time (total about 6 tablespoons), until sauce reaches a pourable but still creamy consistency that will coat noodles. If sauce seems to separate or is too thick, whisk in a little of the reserved cooking water (1–2 tablespoons) to smooth it. Taste and adjust: add more soy sauce for saltiness, rice vinegar for brightness, or sugar for balance.

Pour about three-quarters of the sesame sauce over the cooled noodles and toss gently with tongs or chopsticks until noodles are evenly coated. Add more sauce as needed, reserving some for drizzling.

Add the julienned cucumber (1/2 cup), carrot (1/4 cup) and most of the sliced scallions (reserve a little for garnish). Toss gently to combine so the vegetables are distributed through the noodles.

If the noodles feel dry, add 1–2 tablespoons of the reserved noodle cooking water and toss to loosen the sauce.

Transfer noodles to a serving bowl or individual plates. Drizzle with remaining sauce and a little extra chili oil if desired. Sprinkle crushed peanuts or additional toasted sesame seeds and remaining scallions and cilantro on top.

Serve cold or at room temperature. Leftovers keep covered in the refrigerator for 1–2 days; stir before serving and add a splash of water if thickened.