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Playing Rachael's Sesame Noodles


  • 1 ½ pounds Chinese egg noodles
  • Salt
  • 1 tablespoon peanut or vegetable oil
  • ⅓ cup Chinese sesame paste, or Tahini if not available
  • 2 tablespoons smooth peanut butter
  • About ⅔ cup just-boiling water
  • ⅓ 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.