Beijing Sesame Paste Noodles
Nutty sesame paste coats chewy noodles in this classic Beijing street food—ready in under 15 minutes. Topped with cucumber and scallions for a light, satisfying vegetarian meal.
- Total time
- 12 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 6 oz Chinese egg noodles or ramen noodles
- 3 tbsp sesame paste (tahini)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 medium cucumber, thinly sliced
- 3 tbsp scallions, thinly sliced
Instructions
- 1
Bring a pot of salted water to boil. Add noodles and cook until al dente, ~3 minutes.
- 2
Reserve 1/4 cup cooking water, then drain noodles into a colander.
- 3
Whisk sesame paste, soy sauce, and rice vinegar together in a small bowl.
- 4
Add reserved cooking water to the sesame mixture a splash at a time until smooth and pourable.
- 5
Toss warm noodles with the sesame sauce until evenly coated.
- 6
Divide into bowls. Top with cucumber and scallions. Serve at room temperature or chilled.
Tools you’ll need
- pot (3-quart minimum)
- small bowl
- whisk
- colander
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