Sesame Noodles

Eight ingredients, one pot, no cooking beyond boiling pasta. The sesame oil and soy sauce do all the work, while toasted sesame seeds bring the nutty crunch and scallions add a fresh bite.

Toasting the seeds is the small step that makes the difference. Raw sesame seeds taste flat. A dry pan over medium heat for two minutes, shaking constantly until they smell like popcorn, and you’ve got the deep nutty hit that takes this from weeknight pasta to something worth craving.

Serve warm right out of the colander, or chill it and pack it into lunch boxes the next day. Pairs beautifully with a cucumber salad or grilled chicken.

Chef Tips

• Save a splash of starchy pasta water before draining. A tablespoon stirred in helps the sesame oil cling to every strand.
• Use toasted sesame oil, not the pale refined version. Refined sesame oil has almost no flavor.
• Tamari makes this fully gluten-free without changing the taste.
• Sesame seeds burn fast. Pull them off the heat the moment they turn golden, and let residual heat finish the job.

Variations

• Add a tablespoon of peanut butter and a splash of rice vinegar for a creamy, tangy version closer to Sichuan cold noodles.
• Toss in shredded carrots, edamame, or sliced cucumber for a fuller noodle salad.
• Drizzle chili crisp over the top instead of red pepper flakes for smoky heat.