It’s no great secret that cold sesame noodles are a delicious, light spring time meal. But our version takes the Chinese restaurant staple to new levels but using two types of vinegar and adding tahini (sesame paste and the basis for a good hummus, FYI) to the mix. The secret to getting the best consistency is to allow the noodles to cool slightly and adding the sauce at the last second before serving. That’s what’s up. Recipe after the jump!

Cold Sesame Noodles + Cucumber and Scallions

Sesame Dressing:

1/2 cup smooth peanut butter

Tablespoon of tahini (sesame paste)

1/4 cup low sodium soy sauce

1/3 cup warm (not boiling) water

1 1/2 tablespoons fresh ginger, chopped and peeled or 1 tablespoon pre minced ginger from a jar

1 tablespoon rice wine vinegar

1 tablespoon red wine vinegar

1 tablespoon sesame oil

Drizzle of honey

Noodles + Garnish

1 lb thin pasta like spaghetti, or Soba noodles

3 scallions, sliced thin

1 cucumber sliced very thin with a mandolin

2 tablespoons toasted sesame seeds

1 tablespoon peanuts, chopped

Dried red pepper flakes, to taste.

1. Put a large pot on the stove and fill it with water. Add lots of salt and bring to a boil.

2. As your water is coming to a boil,  make dressing by putting all ingredients into a blender/food processor and blend until smooth. You want the mixture to be slightly thick but not chunky. Mess around by adding more water/vinegar/peanut butter as needed. As always be sure to taste often.

3. Drain noodles, let them cool down a bit for a few (7-10) minutes and then return to the pot you cooked them in. At same time, toast sesame seeds in 350 degree toaster oven until they are fragrant. Be careful not to burn them!

4. Add dressing and quickly toss with cooled noodles.

5. Finally, add sliced cucumber, peanuts, scallions and red pepper flakes.

6. Serve immediately! The key to this dish is making sure the sauce and noodles come together only seconds before they are served.

Hope you give this spring time favorite a try!

Fork The World,

Elliot