Cold Sesame Seeds Noodle Recipe

Cook the noodles

Bring a large pot of water to a rolling boil. Add the dried noodles and cook according to package directions until al dente (usually 3–6 minutes for thin wheat noodles). Stir occasionally to prevent sticking.

While the noodles cook, prepare a large bowl of ice water (about 2 cups ice + water) to shock and chill the noodles immediately after cooking.

When the noodles are done, reserve 2 tablespoons of the cooking water, then drain the noodles in a colander and immediately transfer them to the ice water. Swirl to cool quickly, about 30–60 seconds, then drain thoroughly. Pat gently with paper towels to remove excess water.

Toss the drained, chilled noodles with 1 teaspoon neutral oil to keep them from sticking and place them in a serving bowl or divide among 4 chilled bowls.

Add the sliced scallions, julienned cucumber and carrot, and chopped cilantro on top or to one side of the noodles for assembly.

Make the sesame sauce

In a medium mixing bowl, combine 3 tablespoons tahini with 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon neutral oil, 1 teaspoon sesame oil, and 1 teaspoon sugar or honey. Whisk until smooth. The tahini will thicken; gradually whisk in the 4 tablespoons warm water, a tablespoon at a time, until the sauce reaches a creamy but pourable consistency (similar to heavy cream).

Whisk in the minced garlic and optional minced ginger. Taste and add the optional chili oil or chili crisp if you want heat. Adjust balance with extra rice vinegar for brightness or soy sauce for saltiness. If the sauce is too thick, thin with another teaspoon or two of warm water.

Fold in the 3 tablespoons lightly ground toasted sesame seeds to add texture and deepen the sesame flavor.

Taste the sauce and adjust seasoning with extra soy sauce, rice vinegar, salt, pepper, or a few drops of toasted sesame oil to your preference.

Pour the sesame sauce over the chilled noodles, tossing gently but thoroughly so the sauce coats every strand. If the noodles seem dry, add up to the reserved 2 tablespoons cooking water, a little at a time, to loosen the sauce and help it cling.

Sprinkle the remaining 1 teaspoon whole toasted sesame seeds over the top and finish with additional sliced scallions and cilantro. For heat, drizzle a little extra chili oil on top.

Serve immediately chilled or let rest in the refrigerator for 10–15 minutes to meld flavors. If making ahead, keep sauce and noodles separate and combine just before serving.