These Asian Cold Sesame Noodles are absolutely perfect for warm days. This dish tastes nutty, without any nuts. It's easy to make, healthy, and delicious!
16ozdried noodles, spaghetti or linguine work well
5TBAsian toasted dark sesame oil, found in Asian aisles of grocery stores
½cuppure Tahini, sesame paste
5TBregular soy sauce
1 ½TBseasoned rice vinegar
1large cucumber, peeled and sliced thin or julienned
1large carrot, peeled and sliced thin or julienned
Optional: Cooked shredded chicken or cooked shrimp
Garnishes: Thinly sliced green onions, toasted sesame seeds, Sriracha on the side
Cook noodles in a large pot of boiling, well-salted water until tender, according to package instructions. Drain and rinse thoroughly with very cold water until all noodles are cool. Drain well. Toss with 2 TB sesame oil and set aside.
In a large bowl, whisk together the remaining sesame oil, Tahini, soy sauce, sugar, rice vinegar, ginger powder, and white pepper. Add 1/4 cup hot water to thin out the sauce; whisk until combined.
Add cooked/cooled pasta, cucumbers, and carrots to the sauce. Toss well to combine. If using chicken or shrimp, add those and toss to combine. Garnish as desired. Serve immediately.