Eat For Eight Bucks: Cold Sesame Noodles Recipe

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

1. Cook the noodles in lots of boiling salted water. Drain well. Toss with the sesame oil to coat. Cover and refrigerate.
2. While the noodles chill, put the tahini in your serving bowl. Thin it by stirring in enough water to give it the consistency of thick cream. Whisk together the vinegar, soy sauce, and sugar and add this 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. Taste and add a dash of soy sauce or sesame oil if necessary. Garnish with the remaining scallion and, if you like, a drizzle of chili oil and a sprinkle of sesame seeds.

noodles, sesame oil, tahini, water, rice vinegar, soy sauce, sugar, garlic, scallion, ginger, chinese chili oil, sesame seeds

Taken from www.seriouseats.com/recipes/2009/12/eat-for-eight-bucks-cold-sesame-noodles-recipe.html (may not work)