2 teaspoons sesame seeds
1 tablespoon sesame oil
1 tablespoon vegetable oil
9 medium size scallions, white and green parts minced separately
9 garlic cloves, minced
1 ½ tablespoons fresh ginger, minced
½ teaspoon red pepper flakes (or to your taste)
1 ½ cups chicken stock
3 ½ tablespoons sugar
3 tablespoons rice vinegar
3 Tablespoons soy sauce
2 Tablespoons sesame paste (tahini)
1 pound linguini or spaghetti, cooked
1 large cucumber, peeled, and thinly sliced
2 carrots, shredded
¼ cup cilantro, chopped
In a non-stick skillet, toast sesame seeds for 1-2 minutes, stirring often until golden brown. Remove from pan and set aside. Add oils and cook scallion whites, garlic, ginger and red pepper flakes, and sauté 2-3 minutes until garlic is soft but not brown. Add chicken stock, sugar, vinegar, soy sauce and sesame paste. Bring to a boil and cook for 5 minutes, stirring constantly or until the tahini has dissolved.
Pour the sesame paste sauce over the pasta and toss to coat. Add carrots, cucumbers and cilantro. Toss together and mound in the center of a serving platter. Sprinkle top with scallion greens. Serve at room temperature.
This was great! I made this for Shabbat lunch this past Shabbat and it keeps well and was such a nice change from regular sesame noodles. This is going into my regular rotation. Thanks for the recipe!!
This was good though not amazing. It did not go well at Shabbos lunch because I added the sauce to the pasta right before serving it…it needs to sit it the sauce for a day or so first.