Judi Rose

Noodles in Tahini Sauce, Hong Kong Style

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Mother and Daughter Jewish Cooking: Two Generations of Jewish Women Share Traditional and Contemporary Recipes
Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

  • About

This is a wonderful dish to add sparkle to cold meats and poultry. The recipe hails from Hong Kong, where it is made with a paste of roasted sesame seeds, but I find tahini paste works equally well. You can add a little cooked chicken to turn this into a more substantial dish. For a spicier version, use hot sesame oil.

Ingredients

  • 225 g (8 oz) flat egg noodles
  • 3 teaspoons da

Method

Cook the noodles as directed on the packet until tender. Drain thoroughly, reserving 125 ml (4 fl oz) of the cooking liquid, then turn into a warm dish and toss with the sesame oil.

Meanwhile, mix the sauce ingredients in a small saucepan and heat gently until bubbling.

To serve, toss the sauce mixture with the noodles and serve at once. If you prefer a moister texture, a