Noodle Sesame Recipe

Boil the noodles

Bring a medium pot with 3 cups water and 1 tsp kosher salt to a rolling boil. Add 12 oz dried noodles and cook according to package instructions minus 30–60 seconds (for slightly firmer texture), usually 3–6 minutes depending on noodle type.

Reserve 3–4 tablespoons of the starchy cooking water before draining. Drain the noodles in a colander and immediately rinse under cold water to stop cooking and cool them for a chilled/semi-chilled sesame noodle. Toss the drained noodles with 1 tsp neutral oil to prevent sticking and set aside.

Combine and emulsify

In a medium bowl, whisk together 3 tbsp tahini, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp honey (or maple), 1 tsp grated ginger, and 1 minced garlic clove until smooth. The mixture will be thick.

Thin the sauce by whisking in 3 tbsp warm water a tablespoon at a time until you reach a creamy, pourable consistency that will coat the noodles (adjust 1–2 tbsp more water if needed). Stir in 1 tsp chili crisp or chili oil for heat and 1 tbsp toasted sesame seeds. Taste and adjust seasoning with up to 1/2 tsp salt and 1/4 tsp black pepper; add 1 tsp lime juice if you want brightness.

Prepare the vegetables: thinly slice 3 scallions, julienne about 1 cup cucumber and 1 medium carrot. If using, chop 2 tbsp cilantro and roughly crush 2 tbsp roasted nuts.

Set aside a small amount of scallion and sesame seeds for final garnish.

Toss noodles with sauce

Place the warm (or cooled) noodles in a large mixing bowl. Pour the sesame sauce over the noodles and toss thoroughly, adding 1–2 tablespoons of the reserved cooking water if the sauce needs to loosen further. Ensure noodles are evenly coated.

Fold in the julienned cucumber and carrot and most of the sliced scallions, reserving some for garnish. Taste and adjust with additional soy sauce (for salt), vinegar (for acidity), or honey (for sweetness) as preferred.

Transfer to a serving bowl or divide among 4 portions. Sprinkle with the reserved scallions, extra sesame seeds, chopped cilantro, and crushed nuts. Serve immediately at room temperature or chilled. Leftovers keep covered in the refrigerator for up to 2 days; stir in a splash of water or extra tahini if the noodles dry out before serving.