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Playing Rachael's Sesame Noodles
  • 1½ pounds Chinese egg noodles
  • Salt
  • 1 tablespoon peanut or vegetable oil
  • 1/3 cup Chinese sesame paste or Tahini if not available
  • 2 tablespoons smooth peanut butter
  • About 2/3 cup just-boiling water
  • 1/3 cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon sugar
  • 2 cloves garlic, grated or finely chopped
  • 1 inch ginger, grated
  • 1 tablespoon sambal oelek or Sriracha sauce, for spicy noodles
  • To serve: finely chopped scallions, whites and greens; seedless cucumber, chopped; toasted sesame seeds; chopped dry roasted peanuts; cilantro leaves
Serves: 4-6

Bring 6 quarts water to boil, salt water, and cook noodles to package directions. Drain and cold shock the noodles, then dress lightly with peanut oil.

In a large bowl, combine sesame paste and peanut butter and thin mixture with hot water using a whisk, then stir in soy sauce, vinegar, sesame oil, sugar, garlic, ginger, and hot sauce, if using. Toss the noodles with sauce to coat evenly, then top with garnishes and serve.

Sliced Ginger Garlic Steak and Cold Sesame Noodles