Cold Noodle W. Sesame Sauce Recipe

Prepare vegetables

Wash the cucumber and carrot. Julienne the cucumber into thin matchsticks (about 1 cup). Peel and julienne the carrot into about 1/2 cup. Thinly slice the green parts of the scallions and set all vegetables aside in a bowl or on a platter for assembly.

Cook noodles

Bring a large pot of salted water to a rolling boil. Add 12 oz of dried noodles and cook according to package directions until just al dente (usually 2–8 minutes depending on noodle type). Stir occasionally to prevent sticking.

Shock and chill noodles

Immediately drain the noodles in a colander and rinse thoroughly under very cold running water until they are cool to the touch. Transfer to a bowl of ice water (add ice cubes) for 1–2 minutes to stop cooking completely and achieve a firm, cold texture. Drain well in the colander, then toss gently with 1 tsp sesame oil to prevent clumping and give aroma. Leave noodles in the colander to drain while you finish the sauce and toppings.

Toast sesame seeds

In a small dry skillet over medium heat, toast 1 tbsp sesame seeds, shaking the pan often, until fragrant and lightly golden (30–60 seconds). Watch carefully to avoid burning. Remove from heat and set aside.

If using optional proteins: reheat shredded cooked chicken gently (steam or microwave briefly), halve soft-boiled eggs, or pan-sear pressed tofu cubes until lightly golden. Reserve for plating.

To assemble: portion chilled noodles into 4 bowls (about 3 oz dried-equivalent per serving). Arrange cucumber and carrot julienne on top, add optional protein if using, sprinkle with sliced scallions, toasted sesame seeds and cilantro. Drizzle additional sesame oil (a few drops) over each bowl if desired. When sauce is ready, pour 2–3 tablespoons over each portion (or serve sauce on the side).

Combine base ingredients

In a medium bowl, whisk together 1/2 cup tahini, 3 tbsp soy sauce, 2 tbsp rice vinegar, and 1 tbsp sugar (or honey) until the mixture begins to loosen. Tahini can be thick; stirring firmly breaks it up.

Adjust consistency

Add 4 tbsp warm water, 1 tsp sesame oil and whisk until smooth and pourable. If the sauce is still too thick, add additional warm water 1 tsp at a time until you reach a thick but pourable consistency suitable for cold noodles (aim for something that coats the back of a spoon).

Season

Stir in 1 minced garlic clove, 1/2 tsp grated ginger, and 1 tsp chili paste or sriracha if you want heat. Taste and adjust: add up to 1 tbsp more soy sauce for saltiness, more rice vinegar for brightness, or another teaspoon of sugar/honey to balance acidity. If you prefer a lighter sesame flavor, stir in 1–2 tsp of neutral oil or additional water.

Finish

Optionally whisk in 1 tsp toasted ground sesame for extra nuttiness. Transfer sauce to a serving pitcher or small bowl for pouring. Chill briefly if you want the whole dish cold (5–10 minutes).