Best Easy Cold Sesame Noodles Recipe

Bring a large pot of water to a boil, then cook the dried noodles according to package directions until al dente. Drain and rinse under cold water to stop cooking and chill thoroughly.

While noodles are cooking, peel the carrot and cut both carrot and cucumber into fine julienne strips. Slice scallions thinly on a bias.

In a mixing bowl, whisk together sesame paste or tahini, soy sauce, rice vinegar, sugar, chili oil, toasted sesame oil, minced garlic, and water until creamy and smooth. Taste and adjust seasoning if more tang or heat is desired.

Toss the well-drained, chilled noodles with the sesame sauce, ensuring every strand is coated evenly.

Plate the noodles in shallow bowls. Top with julienned vegetables and scallions just before serving, and drizzle a little extra chili oil if desired.