Rice Free Classic Sesame Noodles

Total time25 min

Prep time15 min

Cook time10 min

4.8

(5)

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Ingredients

4 servings

For the noodles

12 oz fresh or dried chinese egg noodles (lo mein or thin wheat noodles)
1 tbsp toasted sesame oil

For the sauce

⅓ cup chinese sesame paste or well-stirred tahini
3 tbsp soy sauce
2 tbsp rice vinegar
Chef's tip
For each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned vinegar.
2 tbsp toasted sesame oil
1 tbsp chili oil or chili crisp
1 tbsp granulated sugar
2 tsp fresh ginger, finely grated
2 cloves garlic, finely grated or minced
3–4 tbsp warm water, to thin

For serving

4 scallions, thinly sliced
1 medium english cucumber, julienned or thinly sliced
2 tbsp toasted sesame seeds (optional)

Instructions

1
Bring a large pot of well-salted water to a boil. Cook the noodles according to package directions until tender but still slightly firm, about 3–5 minutes for fresh noodles or 6–8 minutes for dried. Drain in a colander, rinse briefly under cold water to stop cooking, and shake off excess water.
2
Transfer the drained noodles to a large mixing bowl and toss immediately with 1 tbsp toasted sesame oil to prevent sticking. Set aside.

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