Cold Sesame Noodles

Ingredients

• 12 oz fresh Chinese wheat noodles (or dried spaghetti)
• 1/4 cup tahini or smooth peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon honey
• 1 teaspoon chili garlic sauce
• 2 cloves garlic, grated
• 2 to 4 tablespoons warm water, to thin
• 1 English cucumber, julienned
• 2 carrots, julienned
• 3 scallions, thinly sliced
• 2 tablespoons sesame seeds, toasted

Instructions

1. Bring a large pot (4 to 6 quarts) of water to a boil; no salt is needed since the sauce is highly seasoned. Cook the noodles according to package directions, tasting a strand near the minimum time - it should be tender with a slight chew, not soft or mushy, since these noodles are served cold and mushy noodles turn gluey once chilled.
2. Drain the noodles in a colander and immediately rinse under cold running water for about 1 minute, tossing with your hands, until they are fully cooled to room temperature. This stops the cooking and washes away excess surface starch that would otherwise make the noodles clump.
3. Toss the cooled, drained noodles with 1 teaspoon of the sesame oil to keep them from sticking together while you make the sauce.
4. In a medium bowl, whisk together the tahini, soy sauce, rice vinegar, remaining sesame oil, honey, chili garlic sauce, and grated garlic until smooth.
5. The sauce will look thick and may seize slightly when the vinegar hits the tahini - whisk in warm water 1 tablespoon at a time until it loosens into a pourable, smooth consistency similar to heavy cream.
6. Taste the sauce and adjust: add more soy sauce if it needs saltiness, more honey if too sharp, or more chili garlic sauce for extra heat.
7. Pour about three-quarters of the sauce over the noodles and toss thoroughly with tongs, lifting from the bottom of the bowl, until every strand is evenly coated.
8. Add the julienned cucumber and carrots to the bowl and toss again gently to distribute the vegetables without breaking the noodles.
9. Taste a bite of noodle with vegetables - if it seems dry or under-seasoned, drizzle in the remaining sauce and toss once more.
10. Transfer to a serving platter or individual bowls, top with sliced scallions and toasted sesame seeds, and serve chilled or at room temperature.
11. If making ahead, store the noodles and sauce separately in the refrigerator and toss together just before serving, since noodles left sitting fully sauced can absorb the liquid and dry out.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.