Pasta with Chinese Tahini Sauce

This is a riff on Chinese cold sesame noodles, but made with tahini instead of Chinese sesame paste. Tahini is easier to find and gives you the same nutty, creamy base. Mixed with soy sauce, rice vinegar, sesame oil, chili paste, and fresh ginger, it becomes an intensely flavored sauce that clings to every strand.

The balance here is what makes it work: tahini for richness, rice vinegar for tang, soy sauce for salt and umami, and chili paste with garlic for heat. A splash of vegetable stock loosens the sauce just enough to coat the noodles without being soupy.

Steamed green peas tossed in at the end add a pop of sweetness and color. Chinese wheat noodles are the first choice, but any long pasta works in a pinch.

Pro Tips

• Toss the sauce with the noodles while they’re still warm. Warm noodles absorb the sauce better and distribute it more evenly than cold.
• Stir the tahini well before measuring. It separates in the jar, and the thick paste at the bottom won’t mix into the sauce smoothly.
• Start with less chili paste and add more to taste. Heat levels vary wildly between brands, and you can always add more but can’t take it back.
• If serving cold, make the sauce slightly thinner than you think it needs to be. It thickens as it cools.

Variations

• Top with chopped roasted peanuts and scallion curls for crunch and color.
• Add shredded cooked chicken or baked tofu for protein to make this a complete meal.
• Toss in julienned cucumbers and shredded carrots for a cold noodle salad version.