Sesame Noodle Recipe

Boil the noodles

Bring 4 cups water and 1 tsp kosher salt to a rolling boil in a large pot. Add the 12 oz dry noodles and cook according to package instructions until just tender (al dente). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the starchy cooking water, then drain the noodles in a colander and rinse briefly under cold water to stop cooking and cool the noodles for a chilled or room-temperature sesame noodle dish. Shake off excess water.

If using a hot or warm noodle version, do not rinse; instead drain, toss with a little neutral oil to prevent sticking, and keep warm until saucing.

While the noodles cook, prepare vegetables and garnishes: thinly slice 3 scallions (separate white and green parts if desired), julienne 1 cup cucumber and 1 cup carrot, and roughly chop cilantro and peanuts if using.

Make the sesame sauce

In a medium mixing bowl place 1 cup sesame paste (or tahini), 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp neutral oil, 1 tsp sugar, 2 cloves grated garlic, 1 tsp grated fresh ginger, and 1 tsp chili oil or chili crisp. Whisk to combine. The mixture will be thick.

Gradually whisk in up to 1 cup warm water a few tablespoons at a time until you reach a smooth, pourable sauce with a consistency that will coat noodles (usually 1/2 to 1 cup depending on paste thickness). Adjust saltiness with more soy sauce or thinness with more warm water. Reserve 2 tbsp sauce for drizzling if desired.

Taste and adjust: add a pinch more sugar for balance, more vinegar for brightness, or more chili oil for heat. Sauce should be savory, slightly tangy, and creamy.

Combine noodles and sauce: place drained and cooled noodles in a large mixing bowl. Pour the sesame sauce over the noodles (use most of it, keeping reserved drizzle). Toss vigorously with tongs or chopsticks so the sauce thoroughly coats every strand. If the noodles seem dry, add reserved starchy cooking water 1–2 tbsp at a time to loosen to desired consistency.

Add vegetables and protein: fold in julienned cucumber and carrot, the white parts of scallions, and chosen protein (8 oz shredded chicken/shrimp or cubed tofu) so they distribute evenly.

Plate and garnish: transfer to a serving dish or individual bowls. Drizzle reserved sauce if desired, then sprinkle sliced green parts of scallions, 2 tbsp toasted sesame seeds, 2 tbsp crushed peanuts, and cilantro leaves. Finish with a light drizzle of toasted sesame oil or chili oil for extra aroma.

Serve: Sesame noodles can be served chilled, at room temperature, or warm. If serving chilled, refrigerate for 15–30 minutes before serving to let flavors meld. Leftovers keep 2–3 days refrigerated; stir before serving and add a splash of water if thickened.