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Cold Udon with Sesame Sauce
To make a rich and silky—yet simple—sauce for udon noodles, Milk Street Facebook Community member Suzanne Lewis Peins of Hamilton Township, New Jersey, combines tahini, lemon juice, soy sauce and a little water. After tossing the cooked noodles with the mixture, she sprinkles them with sliced scallions and sometimes a little chopped parsley for fresh notes and a spark of color. We added a touch of sesame oil and sugar to her winning formula to accentuate and complement the flavors of the tahini.
4-6
Servings
Tip
Don’t salt the water for cooking the udon because the noodles already contain sodium. Also, don’t forget to save ½ cup of the cooking water before draining them, as you will need some of it to make the sauce.
20 minutes
Ingredients
-
12
ounces udon noodles
-
¼
cup tahini
Directions
-
01In a large pot, bring 4 quarts water to a boil. Add the noodles and cook, stirring once or twice, until tender. Reserve about ½ cup of the cooking water, then drain in a colander. Rinse under running cold water until fully cooled, then drain again; set aside
Reviews
April 22, 2023
Good and quick.
Easy, good. Not super special. Served with tofu on side. But a good quick one
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This was divine. I was reluctant to try it, because I have a favorite recipe for sesame noodles and this seemed too close to it, but I'm so glad I did. Very refreshing and easy to put together. Definitely on our rotation. Creamy and delicious.