Noodle Sesame Recipe

Boil noodles

Bring 2 liters of water to a rolling boil in a large pot with 1 tablespoon coarse salt. Add 12 oz dried egg noodles and cook according to package directions until just tender (al dente), usually 3–5 minutes for fresh-style egg noodles or 6–8 for dried. Stir occasionally to prevent sticking.

Reserve 1/2 cup of the noodle cooking water, then drain the noodles in a colander and rinse briefly under warm running water to stop cooking and remove surface starch. Toss the drained noodles with 1 teaspoon neutral oil to keep them from sticking and set aside.

Mix base sauce

In a medium bowl, combine 1 cup well-stirred tahini, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey or maple syrup, 1 teaspoon grated fresh ginger and 1 minced garlic clove. Whisk until thick and even.

Adjust texture & flavor

Whisk in 1/2 cup warm water gradually until sauce reaches a pourable but creamy consistency. Add 2 teaspoons toasted sesame oil, 1 teaspoon chili crisp or chili oil if using, and 1 teaspoon sesame seeds. Taste and adjust: add up to 1 teaspoon lime juice for brightness, more soy for saltiness, or a splash more water if too thick.

Prepare vegetables and protein while noodles cook: thinly slice 3 scallions (reserve some green tops for garnish), julienne 1/2 cucumber, shred 1 cup carrot, and thinly slice 1/2 cup snow peas. If using soft-boiled eggs, bring a small pot of water to a simmer, gently add eggs and cook 6–7 minutes for jammy yolks, then transfer to ice water, peel and halve.

Toast 1/4 cup peanuts (if using) in a dry skillet over medium heat until fragrant, 2–3 minutes, stirring frequently to avoid burning. Chop roughly and set aside.

Combine noodles and sauce

Place the warm drained noodles in a large mixing bowl. Pour about two-thirds of the sesame sauce over the noodles and gently toss to coat. If the sauce is too thick or noodles seem dry, add 1–2 tablespoons of the reserved noodle cooking water at a time until the desired glossy, saucy coating is reached.

Fold in the shredded carrot, julienned cucumber, sliced snow peas and most of the scallions (reserve some for garnish). Toss gently so vegetables remain crisp.

Plate and garnish

Divide noodles between 4 bowls (servings). Top each with halved soft-boiled eggs if using, sprinkle with toasted peanuts, remaining scallion tops and an extra pinch of sesame seeds. Drizzle a touch more toasted sesame oil or chili oil on top for aroma and heat if desired, and finish with a light grind of black pepper and up to 1/2 teaspoon salt total distributed among bowls (adjust to taste).

Serve immediately at room temperature or slightly warm. Leftover sauce can be refrigerated up to 3 days; toss noodles just before serving.