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  • 500 gm (~1 lb) Chinese egg noodles
  • 1/4 cup  Zhimajiang (芝麻醤) (Zhimajiang is similar to Tahini except that the seeds haven't been hulled) Tahini has been used successfully in this recipe
  • 1/4 cup  Chicken stock or water
  • 1/4 cup Light soy sauce
  • 3 Tbsp Rice wine vinegar
  • 2 Tbsp Sesame oil
  • 1 Tbsp Sugar
  • 3 Green onions, thinly sliced
  • White pepper
  1. Cook the egg noodles according to package instructions. Drain, rinse with cool water and drain again. Set aside.
  2. In a large bowl, whisk together the zhimajiang/tahini and stock or water until smooth. Add the soy sauce, vinegar, sesame oil, sugar, salt, pepper and half the scallions and stir together to combine. Adjust seasoning to taste.
  3. Add the cooked noodles and toss them to coat with the sauce.

Other Cold Noodles?