Two kinds of sesame—oil and paste (tahini)—plus the addition of fragrant ginger and salty, sweet, and spicy flavors make for a deliciously complex, nutty sauce.
This cold noodle dish is a great shared appetizer but can easily become the main dish with the addition of shredded chicken and steamed vegetables like broccoli and snow peas. Or, to make this a classic sesame noodle salad, add in thinly sliced crunchy veg like bell pepper, cucumbers, and carrots.Print
- 1 pound lo mein noodles or spaghetti
- ¼ cup tahini
- 2 tablespoons soy sauce
- 2 tablespoons Chinese black vinegar
- 2 tablespoons warm water
- 2 teaspoons maple syrup
- 2 teaspoons chili oil
- 1 teaspoon sesame oil
- 2 garlic cloves, grated
- 1 1½-inch piece of ginger, grated
- ½ teaspoon red pepper flakes
- 4 scallions, very thinly sliced
- Garnish: Sesame seeds, toasted
- Heavily salt a large pot of water and bring to a boil. Cook noodles according to package instructions or until al dente. Strain and rinse under cold water.
- In a large bowl, whisk together tahini (sesame paste), soy sauce, vinegar, water, syrup, chili oil, sesame oil, garlic, ginger, and chili flakes until smooth. Add cold noodles to the bowl and toss until fully coated.
- Divide noodles among bowls, top with scallions and sesame seeds and serve.