Cold Chili Sesame Noodles
Chilled noodles tossed in a bold sesame-chili sauce with layers of heat, tang, and nuttiness.
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Servings: 2
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Equipment
Ingredients
Noodles
- 8 oz Wheat noodles ramen or thin wheat noodles
Sauce
- 3 tbsp Tahini
- 2 tbsp Soy Sauce
- 1 tbsp Chili oil
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tsp Sugar
- 1 garlic clove, finely grated
- 1-2 tbsp water cold, to loosen
To Finish
- Scallions thinly ribboned
- Toasted sesame seeds
- Chili oil heavy drizzle
- Red chili fresh, thinly sliced, optional
Instructions
Cook the Noodles
- Boil noodles according to package. Drain and immediately rinse under cold running water or rest in an ice bath until completely cold.
Make the Sauce
- Whisk together tahini, soy sauce, chili oil, rice vinegar, sesame oil, sugar, and garlic. Add cold water one tablespoon at a time until the sauce is smooth and pourable. It should coat a spoon but not be gluey.
Toss
- Add noodles to the sauce and toss until every strand is fully coated. The sauce should cling heavily and look dark and glossy.
Plate and Finish
- Finish with ribboned scallions, sesame seeds, and a heavy chili oil drizzle that pools around the base.
