Seseame Noodles

These sesame noodles come together in about 25 minutes and taste like takeout without the delivery wait. A simple sauce of vegetable oil, soy sauce, sesame oil, garlic, and crushed red pepper gets tossed with hot spaghetti and left to sit while the noodles absorb all that garlicky, nutty heat.

Julienned roasted red pepper strips draped over the top add sweetness and color, and a scattering of sesame seeds (use both black and white if you’ve got them) finishes it off.

The recipe calls for vegetable oil instead of olive oil for a reason. Olive oil’s flavor competes with the sesame. Neutral oil lets the sesame and soy do all the talking.

Kitchen Tips

• Toss the sauce with the pasta while it’s still hot. Warm noodles absorb the seasoning much better than cold ones.
• Let the dressed noodles sit for a few minutes before serving. That resting time lets the soy and garlic soak in.
• Toast the sesame seeds in a dry skillet for a minute or two before garnishing. Toasted seeds have a much deeper, nuttier aroma.
• This works great served at room temperature or chilled, making it a solid option for meal prep or packed lunches.

Variations

• Add a tablespoon of peanut butter or tahini to the sauce for a creamier, richer coating.
• Toss in shredded chicken, sliced cucumber, or edamame for a more substantial meal.
• Swap spaghetti for soba noodles or rice noodles for a gluten-free version (use tamari for the soy sauce too).