Why is my Takeout-Style Sesame Noodles Noodles are a solid block??

Noodles are a solid block?. You didn't rinse them enough, or you waited too long to toss them. Next time, rinse until water runs clear and toss immediately with sauce. If they've already clumped, run them under warm water briefly to loosen.

Why is my Takeout-Style Sesame Noodles Sauce slides off noodles??

Sauce slides off noodles?. You didn't dry the noodles after rinsing. Water repels the oil-based sauce. Shake them vigorously in the colander to remove excess water.

Glossy tan noodles coated in velvety sesame-peanut sauce, topped with green scallions and julienned cucumber.

Takeout-Style Sesame Noodles

Name: Takeout-Style Sesame Noodles
Prep time: 15 min
Total time: 15 min
Yield: 4 Servings
Ingredients: 1 lb fresh egg noodles (Or spaghetti, cook until al dente); 0.25 cup sesame paste (Chinese sesame paste or tahini); 2 tbsp smooth peanut butter (The emulsifier); 3 tbsp soy sauce; 2 tbsp sugar (Granulated); 2 tbsp rice vinegar; 2 tbsp chili oil (With sediment); 0.25 cup hot water (For thinning, add gradually); 1 tbsp sesame oil (Toasted); 3 whole scallions (Thinly sliced); 1 medium cucumber (Julienned (optional))

Cold noodles, hot sauce. Peanut butter and sesame paste sludge.

Total: 15 minDifficulty: EasyYield: 4 Servings

Timing: 15 mins

VegetarianChineseAmerican

Chef referenceSam Sifton

Source recipe

Takeout-Style Sesame Noodles

Cold noodles, hot sauce. Peanut butter and sesame paste sludge.

Total: 15 minDifficulty: EasyYield: 4 Servings

Timing: 15 mins

VegetarianChineseAmerican

Chef referenceSam Sifton

Source recipe

Key move

This is the dish that defined NYC takeout. It balances the bitterness of sesame paste (tahini) with sweetness of sugar and fat of peanut butter. It's a sludge sauce—it looks too thick until pasta water loosens it into velvet coating. Cold noodles require rinsing to stop cooking and remove excess starch.

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The Setup

Large Pot
6-8 qt·For boiling noodles
Whisk
For emulsifying sauce

The Mise en Place

5 of 11

Your prep station before cooking begins

Units

The Sauce (0/7)

Sauce is gluey?

You didn't add enough hot water to thin the peanut butter. Add more water, 1 tablespoon at a time, whisking vigorously until it loosens into a pourable sauce.

Noodles are a solid block?

You didn't rinse them enough, or you waited too long to toss them.

Chef's Notes

Tip

Make the sauce ahead and keep it in the fridge for up to a week.

Tip

The sauce will thicken in the fridge. Thin with warm water before using.

Serving

Top with shredded chicken, edamame, or a fried egg for extra protein.

The Method

WHISK

Prep ahead

In a large bowl, whisk together sesame paste (¼ cups), peanut butter, soy sauce (3 tbsp), sugar (2 tbsp), vinegar, and chili oil (2 tbsp). The mixture will seize up and look like cement. This is normal—it's a sludge at this stage.

Sauce is thick paste, fully combined

THIN

Prep ahead

Add hot water (¼ cups), 1 tablespoon at a time, whisking constantly. Keep adding and whisking until the sauce transforms into a pourable cream. It should ribbon off the whisk smoothly.

Sauce is pourable and smooth

BOIL

Bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. Drain.

Noodles are cooked but still firm

RINSE

Time-sensitivePrep ahead

Rinse noodles under cold running water until completely cool to the touch. Shake dry thoroughly in the colander. If you don't dry them, the sauce will slide off.

Noodles are cold and dry

TOSS

Add noodles to the bowl with the sauce. Toss vigorously with tongs or chopsticks until every strand is coated. Drizzle with sesame oil (1 tbsp) and toss again.

Noodles are evenly coated in sauce