Sesame Noodles Recipe

Cook the noodles

Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package directions until al dente (usually 7–10 minutes for spaghetti or 3–5 minutes for fresh egg noodles). Stir occasionally to prevent sticking.

While the noodles cook, prepare an ice bath (large bowl with cold water and ice) or have very cold water ready.

When noodles are done, reserve 3/4 cup of the cooking water, then drain the noodles and immediately plunge them into the ice bath to stop cooking and cool quickly. If you prefer warm sesame noodles, skip the ice bath and rinse briefly under cool tap water to remove excess starch, then return to the warm pot off the heat.

Drain the cooled noodles well (shake out excess water) and transfer to a large mixing bowl.

Add the shredded carrot, sliced green onions (reserve a small amount for garnish), cilantro if using, toasted sesame seeds, and crushed peanuts or cashews to the bowl with the noodles and toss gently to combine.

Make the dressing

In a medium bowl or liquid measuring cup, whisk together the tahini, soy sauce, rice vinegar, toasted sesame oil, neutral oil, honey (or maple syrup), grated ginger, minced garlic, chili paste (if using), lime juice (if using), salt, and pepper until smooth. The tahini will thicken as you mix.

Gradually whisk in the warm water, a few tablespoons at a time, until the dressing reaches a pourable, creamy consistency. You may not need the full 1/4 cup or you may want slightly more depending on tahini thickness. Taste and adjust: add more soy for saltiness, vinegar or lime for acidity, honey for sweetness, or chili for heat.

If the dressing is very thick or grainy, let it sit 5 minutes and whisk again; the oils and warm water will emulsify it into a silkier sauce.

Combine noodles and dressing

Pour about two-thirds of the dressing over the prepared noodles and vegetables. Toss thoroughly to coat, using tongs or two forks, adding reserved cooking water a tablespoon at a time if needed to loosen and make the sauce cling to the noodles. Add more dressing to taste (reserve some for serving).

Taste and adjust seasoning. Add a pinch more salt or a squeeze of lime if it tastes flat, or a splash more sesame oil for aroma. If serving warm, serve immediately. If serving chilled, cover and refrigerate for 20–30 minutes to let flavors meld, then give a final toss before serving.

Garnish with the reserved sliced green onions, extra toasted sesame seeds, and crushed peanuts/cashews. Serve with extra dressing on the side if desired.