Noodle Sesame Recipe

Name: Fun DipPot - Instant Hot Pot/Szechuan Flavor/Dim Sum 麻辣烫/川菜/点心s Noodle Sesame Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Asian
Ingredients: 12 oz Chinese egg noodles (or thin wheat noodles); 1 cup ice cubes; 1 cup cold water; 3 tbs tahini (or smooth sesame paste); 3 tbs soy sauce; 1 tbs rice vinegar; 1 tsp toasted sesame oil; 1 tsp granulated sugar; 4 tbs warm water; 1 tsp Sichuan chili oil (optional); 1 pinch white pepper; 1 clove garlic, finely grated; 2 stalks scallions, thinly sliced (white and green parts separated); 0.5 cup cucumber, julienned; 1 tsp toasted sesame seeds; 2 tbs crushed roasted peanuts (optional); 1 cup shredded cooked chicken or chilled tofu cubes

Inspired by Fun DipPot - Instant Hot Pot/Szechuan Flavor/Dim Sum 麻辣烫/川菜/点心

Time30m

Serves3

Cold

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Ingredients

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Noodle & Base

12 oz Chinese egg noodles (or thin wheat noodles)

1 cup ice cubes

1 cup cold water

Sesame Sauce

3 tbs tahini (or smooth sesame paste)

3 tbs Aged soy sauce

1 tbs Rice vinegar

1 tsp toasted sesame oil

1 tsp granulated sugar

4 tbs warm water

1 tsp Sichuan chili oil (optional)

1 pinch White pepper

Aromatics & Garnish

1 clove garlic, finely grated

2 stalks scallions, thinly sliced (white and green parts separated)

1/2 cup cucumber, julienned

1 tsp toasted sesame seeds

2 tbs crushed roasted peanuts (optional)

Optional Protein / Add-ins

1 cup shredded cooked chicken or chilled tofu cubes

Method

Noodle & Base

Cook noodles

Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package instructions until just tender (al dente), usually 3–5 minutes for thin egg noodles.

Reserve 1/4 cup (60 ml) of the hot cooking water, then drain the noodles in a colander immediately.

Shock the noodles: immediately transfer the drained noodles to a large bowl of ice water (use the ice cubes and cold water) and stir briefly to stop cooking and chill completely, about 1–2 minutes. Drain thoroughly and spread on a tray to let excess water drip off.

Sesame Sauce

Make sauce

In a medium bowl, whisk together the tahini, soy sauce, rice vinegar, toasted sesame oil, sugar, and white pepper until smooth. Gradually whisk in the warm water a tablespoon at a time to loosen the paste into a creamy, pourable sauce. If using, whisk in the Sichuan chili oil. Taste and adjust seasoning: add more soy for saltiness, vinegar for brightness, or water to thin.

If the tahini is very thick and lumps, press the mixture through a fine mesh strainer or use an immersion blender briefly to achieve a silky texture.

Aromatics & Garnish

Prepare aromatics: grate the garlic and separate the scallion whites and greens. Thinly julienne the cucumber. Toast sesame seeds in a dry skillet over medium heat, stirring, until fragrant and lightly brown, 1–2 minutes—watch carefully.

If using crushed peanuts, toast them briefly in the skillet for 1–2 minutes to boost flavor, then roughly crush.

Assembly

Combine noodles and sauce

Place the chilled, well-drained noodles in a large mixing bowl. Pour the sesame sauce over the noodles. Add the reserved 1/4 cup hot cooking water a little at a time if needed to help the sauce coat the noodles evenly. Toss gently but thoroughly so every strand is coated.

Add the grated garlic and scallion whites to the noodles and toss again to distribute. Stir in the cucumber and optional protein (shredded chicken or chilled tofu) until combined.

Transfer to serving bowls. Drizzle a little extra toasted sesame oil or chili oil on top if desired. Garnish with sliced scallion greens, toasted sesame seeds, and crushed peanuts.

Serve immediately chilled or let rest in the refrigerator for 15–30 minutes for flavors to meld. If refrigerating, give the noodles a quick toss before serving; add a splash of water if the sauce has thickened.