Prep 15 mins
Cook 10 mins
Simple but very delicious! Holds great at room temperature--the perfect potluck salad!
- 16 ounces soba noodles (can substitute spaghetti)
- 1⁄4 cup dark sesame oil, plus
- 1 teaspoon dark sesame oil
- 1⁄2 cup soy sauce
- 1⁄4 cup sugar
- 1⁄4 cup tahini
- 2 tablespoons rice wine vinegar
- cayenne pepper (to taste)
- 1 bunch green onion, sliced thin (greens & whites)
- 1⁄2 cup toasted sesame seeds
- In boiling salted water, cook noodles until tender, five to ten minutes. Rinse in cold water until cool. Drain and toss with 1 teaspoon sesame oil and set aside.
- In a small saucepan over low heat, combine soy sauce and sugar. Simmer until syrupy, about ten minutes.
- In a medium bowl, whisk together the tahini, 1/4 cup sesame oil, vinegar and water and soy/sugar mixture until smooth. Season to taste with cayenne.
- To serve, toss noodles with dressing, green onions and sesame seeds, reserving some seeds for garnish.
Very good! Creamy and just the right amount of flavor. I added diced cucumber and would maybe add some shredded carrots next time. I don't think we would like it as much without the added veggies. Shredded cabbage would be great too!
This is a delicious recipe. Thank you for sharing it. I have 1 question about the directions portion of your recipe. In step 3 you say to whisk together tahini, sesame oil, vinegar and WATER and soy/sugar mixture until smooth. The ingredients don't list any specific amount of water. How much water should be incorporated into the whisked sauce? So far I've made it without any addition of water. Am I missing any important information, or was this a typo? Any response would be great, but I realize you posted this recipe some time ago. Any other people who make this recipe have any advice? Thanks!
I made this tonight after going to a Chinese Res. and they had a cold noodle salad with cucumbers with this similar sauce so I made it using rice noodles served cold and it was amazing. The noodles were thick rice noodles similar to PHO but thicker. Thank you!!