SESAME NOODLES

Note – you can reduce this recipe. The recipe as is makes enough for 3 separate batches of noodles.

For Sauce:
1/3 cup Sesame paste (tahini)
½ cup Lime juice, freshly squeezed
1 ¾ cups soy sauce (I use Light soy sauce)
1/3 cup Ginger, minced
½ cup Scallions, minced
½ teaspoon salt
¾ cup Sugar
1 ¼ cups Sesame oil
¼ - ½ cup Chili oil (I put in less so it wouldn’t be too hot but it’s good when it’s hot.)

Mix sesame paste with the lime juice using a whisk – the sauce will be thick. Add some soy sauce and whisk into the mixture. Add more soy sauce and mix, until all soy sauce is mixed in. (If you mix this way, you’ll avoid having lumps of sesame paste.) Add remaining ingredients and mix together. This sauce keeps in the fridge for a while.

For Noodles:
Fresh Asian noodles (wheat) – two 9-ounce packs (I use NaSoya brand japanese style wide noodles – found in the produce section at Price Chopper or Stop and Shop.) You can also use linguine noodles.
Noodle Sauce, well stirred – 1 ½ cups

Boil noodles. (The fresh ones only take 3 minutes.) Strain and soak with cold water. Let drain for 10 minutes.

Toss with sauce. This seems to be better the second day – the sauce permeates the noodles. Serve at room temperature.