Takeout-Style Sesame Noodles

Dining out in one of the late, lamented kosher Chinese food establishments in Toronto was a treat that my husband Stephen and I enjoyed with family and friends over the years. We craved the combination of sweet, salty and spicy flavors that characterize Oriental cuisine. The two of us always gravitated to the “all-you-can eat” buffet table, no matter that we usually couldn’t eat more than a single, small, helping of any dish on offer. The restaurant owners loved us. When this recipe for takeout-style sesame noodles, by Sam Sifton and Ed Schoenfeld, appeared in the New York Times, I quickly scanned the list of ingredients and pulled out my mixing bowl and whisk.

Takeout-Style Sesame Noodles

Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. Cold and fiery, meant to combat the intense humidity of a Chinese summer, the noodles are “soft and luxurious, bathed in an emulsified mixture of sesame paste and peanut butter, … sweetened by sugar, with a rice vinegar tang”. According to Chinese restaurateur and recipe developer, Eddie Schoenfeld, “the art is in the balance between the salt and sweet, the sweet and the fire, and the fire and the acidity.” This easy to prepare recipe requires no special equipment or ingredients and can be eaten warm or at room temperature.

Assemble your ingredients. This a very pantry-friendly recipe.

In a medium bowl, whisk together 2 tablespoons of sesame oil, 2 tablespoons of tahini, and 1 tablespoon of peanut butter. Using a microplane grater, grate the ginger and garlic. Add to the mixture in the bowl. Whisk in the soy sauce, rice vinegar, sugar and chili-garlic paste.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. The noodles should retain a bit of chewiness. Drain and rinse the pasta with cold water. Drizzle the noodles with a tiny splash of sesame oil to keep them from sticking to each other until dressed. Toss the noodles with the sauce before serving. Garnish with honey roasted peanuts and sesame seeds.

Print Recipe

Takeout-Style Sesame Noodles

Grains and Pasta

By Sam Sifton and Ed Schoenfeld, New York Times – Serves: 4

Prep Time: 5 minutes – Cooking Time: 7 minutes – Total Time: 12 minutes

Noodles covered in an emulsified mixture of sesame paste and peanut butter, ... sweetened by sugar, with a rice vinegar tang and the fiery bite of chili-garlic paste.

Ingredients

• 3/4 pound (12 ounces) spaghetti or rice noodles
• 2 tablespoons toasted sesame oil, plus a splash to loosen noodles
• 2 tablespoons tahini
• 1 tablespoon smooth peanut butter
• 3 1/2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon granulated or brown sugar
• 1 tablespoon finely grated ginger (I used a microplane)
• 2 teaspoons minced or grated garlic
• Chili-garlic paste, to taste (I used 1 teaspoon)
• 1/2 cup honey-roasted peanuts, chopped coarsely
• A sprinkling of sesame seeds, for garnish

Instructions

1

Whisk the toasted sesame oil, tahini and peanut butter in the bottom of a small bowl, then stir in the soy sauce, rice vinegar, sugar, ginger, garlic and chili-garlic paste until smooth. Adjust flavors to taste.

2

Bring a large pot of salted water to a boil. Add the pasta or noodles and cook until al dente. Drain and rinse the pasta with cold water. Add a splash of toasted sesame oil so that the noodles don't stick to each other.

3

Before serving, pour the sauce over the noodles. Stir to combine thoroughly. Garnish with honey-roasted peanuts and sesame seeds.