These shortcut sesame noodles are based on the premise that you can make a basic but tasty sesame sauce with five ingredients: tahini, tamari (or soy sauce), rice vinegar, roasted sesame oil — and a bit of water from cooking the noodles. (Since I don't have access to an Asian grocer on the Island, I don't stock Chinese sesame paste — or Chinese black vinegar — in my pantry. Chinese sesame paste has a deeper flavor than tahini so if you find it and want to use it, reduce the amount of roasted sesame oil.) The "recipe" is designed to be a quick supper for one person. But you can double it to serve two, of course.

If you have a chile paste you like, that's optional. I like a little (softened) garlic in the mix, too. But I'm always sure to use some kind of allium for garnish — whether it's sliced raw scallions or crispy sauteed shallots. Crunchy additions or a small amount of greens are welcome, too.  In spring, I like slivered radishes and a bit of frizzled kale.

I love the fresh lo mein that I find in the produce section of Cronig's for this, but you can use ramen noodles, udon, or fresh linguine with satisfying but varying results.

Serves 1

  • 5 ounces fresh egg lo mein (or other noodle)
  • Kosher salt
  • 2 tablespoons tahini (well-mixed, preferably Soom brand)
  • 1 tablespoon tamari
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons roasted sesame oil
  • 2 teaspoons maple syrup or brown sugar
  • 1 small garlic clove minced (and softened* - optional)
  • ¼ teaspoon Asian chili-garlic paste, chili crisp, or other chili sauce (optional)
  • Optional toppings: sliced scallions, crispy shallots, frizzled kale, slivered radishes, toasted sesame seeds.

 

1. Bring a medium pot of water to a boil. Add salt to season and add the noodles. Cook for 3 minutes (adjust time if not using lo mein). Ladle about ¼ of the cooking water off and reserve in a glass measure. Drain the noodles, return to the pot to hold, season with salt.

2. Whisk together the tahini, tamari, rice wine vinegar, sesame oil, maple syrup or brown sugar, garlic and chili paste (if using). Add a tablespoon or two of warm pasta water and whisk again to make a looser sauce. (Taste and adjust seasoning if you like.) Transfer the noodles to the sauce and toss well. Serve right away, garnished with any of the optional toppings.

 

*I like to soften garlic to take the raw taste off. I heat a teaspoon or so of neutral oil in a small skillet over medium heat, add the minced garlic and cook it, stirring, until the garlic is just softened but not beginning to brown. Remove from heat.