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!!
This is a wonderful recipe! It is so easy to make and we loved it. I didn't have tahini so I made it using another recipe on this site. I made it without sugar since I only like sweet in desserts. I am so glad I tried it. Thank you.
Took these to a potluck lunch; big hit. I wish I could say I didn't have any leftovers, but I doubled the recipe, so there was a lot. About 75% of it was devoured. I made it up the night before and tossed it this morning with some chopped red sweet pepper. next time I think I'll add some shredded carrot, too. thanks for helping me take something healthier than cookies to my potluck! For clarification, dark sesame oil is toasted sesame oil, and though I've made this with regular sesame oil, the toasted oil is way, way better.
so easy! and tasty too! i used braggs liquid aminos in place of the soy sauce and added red peppers. i also used toasted sesame oil because i don't have dark sesame oil. i will be making this again soon.
I am editing previous comments. I originally thought this was too salty, but had cut the recipe into 2 servings, so thought that was why. Well, next day the noodles are perfect, not too salty at all. I am in love with these noodles! I am eating them cold for lunch. Thanks for sharing the recipe!
I made this for a potluck (doubling) using a bottled dressing containing mostly tahini (Annie's) since I couldn't find regular tahini at my store. What sets this recipe apart from others is the boiling of the sugar and soy sauce, resulting in a dark syrup. The noodles have so much flavor and look a rich dark color. I came home with an empty bowl. Thanks Battle in Seattle, for posting. Roxygirl
Fabulous tasting salad. I had some soba noodles in my pantry and knew this simpler recipe was going to be the one. I didn't have any rice wine vinegar so left that out; was cautious with the cayenne pepper. I left out the final garnish, toasted sesame seeds (don't have that either). Who knew it was still going to turn out! I am going to make this again, adding bean sprouts and slivers of red bell pepper. Thanks for such a forgiving recipe. Yummm.