serves serves 4, active time 5 minutes, total time 15 minutes
- 1 pound Chinese egg noodles, such as lo mein
- 1 teaspoon toasted sesame oil
- 6 tablespoons tahini (sesame paste)
- 3/4 cup water, plus more as needed
- 1 tablespoon rice vinegar
- 4 tablespoons soy sauce
- 1 1/2 teaspoons sugar
- 2 cloves garlic, minced
- 1 scallion, thinly sliced
- 1 tablespoon minced ginger
- Sriracha hot sauce or chili oil (to taste)
- Bring a large pot of water to boil and add the noodles. When the water returns to a boil, turn down to a simmer and cook until just tender according to package directions. Drain well, rinse with cold water, then toss with sesame oil.
- In the meantime, combine the sesame paste with water and whisk to combine, thinning into the consistency of thick cream. In a second bowl, whisk together the vinegar, soy sauce, sugar, and garlic until the sugar is dissolved. Combine the mixtures, then stir in the ginger and almost all the scallion.
- Toss noodles with sauce and season to taste with more soy sauce and hot sauce or chile oil. Garnish with remaining scallion.