Tomatoes, Long Beans, Sesame Paste Recipe

Cook Noodles

Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Add the noodles and cook according to package instructions until al dente (usually 4–8 minutes depending on type). Stir occasionally to prevent sticking.

Once cooked, drain the noodles and immediately rinse under cold running water for about 30–60 seconds to stop cooking and remove surface starch. Transfer to a bowl and toss with 1 teaspoon neutral oil to prevent sticking; set aside while you prepare vegetables and sauce.

Prepare Tomatoes

While noodles cook, core and cut tomatoes into wedges or medium dice (about 3 cups). If you prefer a softer texture, sprinkle a pinch of salt over the cut tomatoes and let sit for 5 minutes to release some juices; drain slightly and reserve juices.

Blanch Long Beans

Trim ends of the long beans and cut into 2–3 inch lengths. Bring a small pot of salted water to a boil. Blanch the beans for 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath or rinse with very cold water to stop cooking, then drain and pat dry. Toss with a pinch of salt and 1 teaspoon neutral oil.

Prepare Garnishes: Chop cilantro leaves coarsely, thinly slice scallion greens, and have toasted sesame seeds ready.

Make the Sesame Base

In a medium bowl, whisk together 4 tablespoons tahini (sesame paste) with 6 tablespoons warm water until smooth and pourable. Adjust water 1 tablespoon at a time if needed to reach a thick but pourable consistency that will coat the noodles.

Season the Sauce

To the sesame mixture add 1 tablespoon light soy sauce or tamari, 1 teaspoon rice vinegar, 1 teaspoon sugar, 1 tablespoon chili oil (with crispy chili bits if you have them), 1 teaspoon Sichuan pepper oil or a small pinch of crushed Sichuan peppercorns, and a pinch of white pepper. Whisk until smooth and taste; add up to 1/4 teaspoon salt if needed. Stir in 1 teaspoon toasted sesame oil for aroma.

If you prefer more heat or depth, add the optional 1 teaspoon dark chili oil. Keep the sauce at room temperature; if it thickens, stir in a little warm water to loosen.

Finish Aromatics

Mix the minced garlic and minced ginger with the 2 teaspoons neutral oil and let sit 1 minute to mellow raw bite. Optionally gently warm this mix in a small skillet over low heat for 20–30 seconds (do not brown) to take off sharpness; allow to cool briefly.

Combine Noodles and Sauce

Place the cooled, oiled noodles into a large mixing bowl or divide between serving bowls. Pour the sesame paste sauce over the noodles and toss thoroughly until noodles are evenly coated.

Add Vegetables

Arrange the tomato pieces and blanched long beans on top of the sauced noodles. Drizzle the garlic-ginger oil over the tomatoes and beans (this adds fragrance). Add the scallions and about half the chopped cilantro and gently toss or leave partly arranged for presentation.

Finish & Serve

Top each bowl with the remaining cilantro and a sprinkle of toasted sesame seeds. Add extra chili oil and a light dusting of crushed Sichuan peppercorns to individual bowls to taste. Serve immediately at room temperature or slightly chilled.