Pearl’s Sesame Noodles

Pearl’s Sesame Noodles

  • Prep Time: 20 mins
  • Total Time: 35 mins
  • Servings: 4

    • About This Recipe

    “Pearl is the aunt of a friend, and this is auntie’s recipe. I really liked it and thought others here would too! I liked it at room temperature, but you could serve it chilled.”

    Ingredients

  • 1/2 lbspaghetti
  • 1tablespoonsesame oil

    • Sauce

  • 2tablespoonslow sodium soy sauce
  • 1tablespoonsherry wine
  • 1 1/2 tablespoonsChinese chili sauce
  • 1 1/2 tablespoonstahini
  • 1/2 tablespoonwhite sugar
  • 3clovesgarlic, minced
  • 1slicefresh ginger, size of a dime,peeled and chopped
  • 2green onions, finely sliced

    • Garnish

  • freshly ground black pepper
  • 1/2 cupfinely chopped English cucumber
  • 1tablespoonfresh coriander, finely chopped

    • Directions

  • Prepare spaghetti according to package directions just until al dente stage; drain and rinse with cold water; drain well.
  • Toss cooked noodles with sesame oil; set aside.
  • To prepare sauce, whisk all sauce ingredients together.
  • Pour over noodles and toss well.
  • Grind pepper over to taste, then garnish with cucumber and coriander.

    • Reviews

  • “Another winner from Lennie!I could really get addicted to these noodles.I used curly spirals instead of spaghetti, and they seemed to hold the dressing well.I also added a touch more ginger and a bit more tahini than called for, and it was a major taste explosion!I am going to make this often!Thanks Lennie, I adore your recipes!”

  • “MM…YUM! This pasta is so easy and delicious. Unlike the pasta I am used to having, it’s not greasy or heavy. Very light and the flavour bounces off your tongue! I served it cold.”

  • “I’ve been looking for a sesame noodle recipe that sounded not only good, but easy to make…this one’s a winner!”

  • “yum. love at first bite. i reduced the chili sauce by 1/2 because i had to use sambal oelek (what i had on hand). increased tahini slightly per another reviewer, used rice vinegar in place of sherry, so several changes, but MAN! really good. thanks for a great one we will use often. :]Additioinal note:this got hotter over a bit of time, so i will definitely tone it down a bit next time.excellent recipe. thanks.”

  • “Easy great recipe!I modified it a little — added some crushed red pepper flakes (not spicy enough for me), used organic crunchy peanut butter in place of the tahini, a nice cabernet in place of the sherry & very thin asian rice noodles vs. spaghetti.Turned out superb!”

  • “Oh my gosh this is Excellent! I would give you 20 stars if I could.I really enjoyed this and will make this recipe a regular. Even my almost 2 year old really liked them, he was eating them even before they were on the table. I served it at room temperature.Thanks Lennie….”

  • “Delicious and so easy to put together. I was out of sherry so I used rice wine vinegar. So good! Thanks for posting.”

  • “Very easy and yummy. I halved the amount of chili sauce and garlic to suit my tastes. Thank you for posting! This recipe is a keeper.”

  • “WOW, what a great recipe! Though, for those who are wusses when it comes to spicy hot you may want to cut back by half. I am and I will next time. But darn, these are just about the best noodles I have ever had! I doubled the tahini based on another reviewers suggestion and I used the cabernet because I thought I had sherry but didn’t. Sherry will definitely be perfect in this though. I made the one batch and we chowed, a second batch of pasta is cooking now so we have some for lunch this week!”

  • “Very nice balanced recipe. Tasty!”

  • “I used creamy peanut butter instead of tahnini and sugar (cut to 1 TBS) and used mirin instead of sherry. My husband and I both loved it. I don’t make things twice very often (I like to try new things), but I will probably make this again next week!”

  • “Very good! Next time I will use a little less tahini…the sesame flavor was a bit too strong for our tastes. I also forgot to add the green onions, so that may explain the imbalance of flavors for us. We used thin spaghetti-like noodles found in our local asian market instead.”

  • “I loved it!I had this at the farmers market and absolutely digged it.However, I did use the tahini and it was nasty to me, so I will use creamy peanut butter instead, 3 tbsp of soy sauce, 2 tbsp on sherry, 2 tbsp of brown sugar, and 1/2 cup of chicken broth.Still a very good recipe.A staple in my family now.Lastly, I eat it cold. DELICIOUS!”

  • “These are so good! Such a nice mild flavor & goes well with any asian food!Great cold, I used chinese noodles. Will be making this dish alot!Thanks :)”

  • “Excellent flavor and easy to make. Thank you for a yummy and healthy recipe. I used angel hair pasta. Next time I will try spirals. I did not use cucumber but will try broccoli the next time too!”

  • “Thank you for this amazing recipe! It tasted EXACTLY like the restaurent near me! Thanks again!”

  • “So very quick to put together. I actually doubled the recipe cooking up a whole packet of spaghetti, so that I had a couple of lunches on hand. Dave shreaded some BBQ chicken on top of his. I personally prefer the flavour of tahini over peanut butter and find it perfect for this recipe. Thanks Lennie :)”

  • “This was great and a little bit spicy. I did not use the green onions. Next time I will add some toasted sesame seeds.”

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