Sesame Street Noodles

Chinese sesame noodles tossed in a creamy sesame sauce with soy, black vinegar, garlic and cucumber, delicious warm or at room temperature.

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Sesame noodles are built around a smooth, nutty sauce rather than heavy stir-frying. Loosening the sesame paste gradually is what gives the sauce its silky texture.

Ingredients

• 400 g wheat noodles
• 4 tbsp Chinese sesame paste or tahini
• 2.5 tbsp light soy sauce
• 1.5 tbsp Chinkiang black vinegar
• 1 tbsp sesame oil
• 2 garlic cloves (finely grated)
• 1 tsp sugar
• 5 tbsp warm water (plus more if needed)
• 1 tbsp chilli oil (optional)
• 1 cucumber (cut into fine matchsticks)
• 3 spring onions (finely sliced)
• 1 tbsp toasted sesame seeds

Step-by-step method

1. Bring a large saucepan of water to a boil and cook the noodles according to the packet instructions until just tender.
2. While the noodles cook, place the sesame paste in a bowl and whisk in the warm water 1 tablespoon at a time. It may tighten at first, then become smooth and creamy.
3. Whisk in the soy sauce, black vinegar, sesame oil, garlic, sugar and chilli oil if using.
4. Drain the noodles well. For a warm version, use them immediately. For a room-temperature version, rinse briefly under cool water and shake off as much water as possible.
5. Add the noodles to the sesame sauce and toss thoroughly with tongs until every strand is evenly coated.
6. If the sauce looks too thick, add another spoonful of warm water and toss again. The sauce should cling to the noodles without forming heavy clumps.
7. Divide among bowls and top with cucumber, spring onions and toasted sesame seeds. Serve immediately or at room temperature.