Recipe: Cold Sesame Noodles (using tahini, served cold)

COLD SESAME NOODLES

"With the possible exception of pan-fried dumplings, cold sesame noodles are probably the Chinese takeout item most frequently ordered by kids. This dish can be as quick a meal as spaghetti. A well-stocked pantry contains all the ingredients."

1 pound Chinese egg noodles, or spaghetti or linguine
1/2 teaspoon toasted sesame oil
FOR THE DRESSING:
6 tablespoons tahini (sesame paste)
3/4 cup water, plus more if needed
1 tablespoon rice vinegar or white vinegar
3 tablespoons soy sauce
1 1/2 teaspoons sugar
2 garlic cloves, minced
1 scallion (both white and green parts), thinly sliced, divided use
1 tablespoon of fresh ginger, peeled and chopped
Chinese chili oil (optional, for serving)

Bring a large pot of water to a boil, add noodles, and cook until just barely tender, 5 or 6 minutes, or according to package instructions. Drain well. Toss them with the sesame oil to coat. Cover and refrigerate.

Meanwhile, in a large bowl, thin the tahini by stirring enough water into the paste to achieve the consistency of thick cream. Whisk together the vinegar, soy sauce, and sugar. Add the mixture to the sesame paste. Stir in the garlic, three quarters of the scallion, and the ginger.

JUST BEFORE SERVING:
Toss the chilled noodles with the sauce. Garnish with remaining scallion and drizzle with chili oil, if using.

Makes 4-6 servings
Adapted from source: Mad Hungry: Feeding Men and Boys by Lucinda Scala