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Restaurants›SAT Asian Seafood & Bar›Noodle Sesame Recipe

Noodle Sesame Recipe

Name: SAT Asian Seafood & Bars Noodle Sesame Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 oz dried wheat noodles (lo mein, egg noodles, or spaghetti); 4 cups water (for boiling); 1 tbs kosher salt (for noodle water); 3 tbs tahini (well-stirred) or smooth sesame paste; 2 tbs soy sauce (regular or low-sodium); 1 tbs rice vinegar; 1 tsp sesame oil (toasted); 1 tsp honey or granulated sugar; 3 tbs warm water (to loosen sauce); 1 tsp fresh ginger, finely grated; 1 clove garlic, finely minced; 1 tsp chili paste or sriracha (optional, for heat); 3 each scallions (green onions), thinly sliced (white and green parts separated); 1 cup cucumber, julienned or matchstick; 1 cup carrot, peeled and julienned; 0.25 cup fresh cilantro leaves, chopped (optional); 2 tsp toasted sesame seeds (white and/or black); 2 tbs crushed peanuts or toasted cashews (optional); 1 tbs fried shallots or thinly sliced fried garlic (optional); 2 each lime wedges (for serving); 1 tsp neutral oil (vegetable or canola) for tossing; 0.5 tsp black pepper; 0 to taste salt (to taste)

Inspired by SAT Asian Seafood & Bar

Time30m

Serves4

Make Noodle Sesame Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodles & Cooking Liquids

12 oz dried wheat noodles (lo mein, egg noodles, or spaghetti)

4 cups water (for boiling)

1 tbs kosher salt (for noodle water)

Sesame Sauce

3 tbs tahini (well-stirred) or smooth sesame paste

2 tbs soy sauce (regular or low-sodium)

1 tbs Rice vinegar

1 tsp sesame oil (toasted)

1 tsp honey or granulated sugar

3 tbs warm water (to loosen sauce)

1 tsp fresh ginger, finely grated

1 clove garlic, finely minced

1 tsp chili paste or sriracha (optional, for heat)

Aromatics & Vegetables

3 each scallions (green onions), thinly sliced (white and green parts separated)

1 cup cucumber, julienned or matchstick

1 cup carrot, peeled and julienned

1/4 cup fresh cilantro leaves, chopped (optional)

Crunch & Garnish

2 tsp toasted sesame seeds (white and/or black)

2 tbs crushed peanuts or toasted cashews (optional)

1 tbs fried shallots or thinly sliced fried garlic (optional)

2 each Lime wedges (for serving)

Oil & Seasoning

1 tsp neutral oil (vegetable or canola) for tossing

1/2 tsp black pepper

0 to taste salt (to taste)

Method

Noodles & Cooking

Boil noodles

Bring 4 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz dried noodles and cook according to package instructions until al dente (typically 6–9 minutes). Stir occasionally to prevent sticking.

Drain & shock

Reserve 1/4 cup of the hot noodle cooking water, then drain noodles in a colander. Immediately rinse briefly under cool running water to stop cooking and remove surface starch (if serving cold) or rinse with warm water for room-temperature service. Shake off excess water.

Toss with oil

Return drained noodles to the pot or a large mixing bowl. Add 1 teaspoon neutral oil and 1/2 teaspoon black pepper; toss gently to coat and prevent sticking.

Sesame Sauce

Combine sauce ingredients

In a medium bowl or jar, whisk together 3 tablespoons tahini, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, and 1 teaspoon honey (or sugar) until smooth. Add 1 teaspoon finely grated ginger, 1 minced garlic clove, and 1 teaspoon chili paste if using.

Adjust consistency

Whisk in the reserved 1/4 cup hot noodle water a tablespoon at a time (about 3 tablespoons) until the sauce reaches a pourable, slightly glossy consistency that will coat the noodles. Taste and adjust: add more soy sauce for saltiness, more vinegar for brightness, or more water to thin.

Aromatics, Vegetables & Mixing

Prepare aromatics & veg

Thinly slice scallions, keeping whites separate from greens. Julienne 1 cup cucumber and 1 cup carrot. Chop 1/4 cup cilantro if using.

Toss noodles with sauce

Pour the sesame sauce over the warm (or room-temperature) noodles. Add the scallion whites and half of the sliced scallion greens, the julienned cucumber and carrot, and the chopped cilantro. Using tongs or two forks, gently toss until noodles are evenly coated and vegetables are distributed. If sauce seems thick, add up to 1–2 tablespoons additional warm water to loosen.

Taste & season

Taste the noodles and adjust seasoning with salt, additional soy sauce, or a squeeze of lime if needed.

Garnish & Serve

Transfer noodles to a serving bowl or divide among plates. Sprinkle 2 teaspoons toasted sesame seeds, 2 tablespoons crushed peanuts or cashews (if using), and 1 tablespoon fried shallots (if using) evenly over the top. Scatter remaining sliced scallion greens.

Serve with lime wedges on the side for squeezing. Serve immediately warm or chilled — if serving chilled, refrigerate 15–30 minutes and toss again before serving to redistribute sauce.