Cold Sesame Ginger Noodles

Using pantry-ready items, our Asian-inspired Cold Sesame Ginger Noodles are a family favorite whether you're five or fifty-five!

PREP: 15 minutes
COOK: 6 minutes

INGREDIENTS

• 1 pound Chinese egg noodles, spaghetti or linguini
• 1/2 teaspoon toasted sesame oil
• 6 tablespoons sesame paste (tahini) or peanut butter
• 3/4 cup water, plus more if needed
• 1 tablespoon rice vinegar or white vinegar
• 3 tablespoons reduced-sodium soy sauce
• 1 1/2 teaspoons sugar
• 2 garlic cloves, minced
• 1 scallion (both white and green parts), thinly sliced
• 1 1/2 inches of fresh ginger, peeled and chopped (1 tablespoon)
• Chinese chili oil (optional)

DIRECTIONS

1. Bring a large pot of water to a boil, add the noodles, and cook until just barely tender, 5 to 6 minutes, or according to the package instructions. Drain well. Toss them with the sesame oil to coat. Cover and refrigerate.
2. Meanwhile, in a large bowl, thin the sesame paste 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.
3. Just before serving, toss the chilled noodles with the sauce. Garnish with the remaining scallion and drizzle with the chili oil, if using.

YIELDS: 4 to 6 servings

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