Ingredients:

  • 350 g (12 oz) Dried Thin Spaghetti, Egg Noodles, or Ramen Noodles
  • 2 litres (8 cups) Water
  • 1 tbsp (15 ml) Table Salt
  • 120 g (1/2 cup) Chinese Sesame Paste or Tahini
  • 60 ml (1/4 cup) Light Soy Sauce (or Tamari for gluten-free)
  • 45 ml (3 tbsp) Chinkiang Black Vinegar or Rice Vinegar
  • 30 ml (2 tbsp) Chilli Oil (e.g., Lao Gan Ma)
  • 30 ml (2 tbsp) Toasted Sesame Oil (plus 1 tsp for tossing noodles)
  • 30 g (2 tbsp) Honey or Granulated Sugar
  • 15 ml (1 tbsp) Hot Water or Chicken Stock
  • 1 tbsp Fresh Ginger, minced (about 5 g)
  • 2 cloves Garlic, minced (about 10 g)
  • 300 g (10 oz) Cooked Chicken Breast or Shredded Rotisserie Chicken
  • 1 large Cucumber (English or Persian), julienned or ribboned
  • 1 medium Carrot, julienned
  • 4 Spring Onions (Scallions), finely sliced
  • 60 g (1/4 cup) Roasted Peanuts or Cashews, roughly chopped
  • Extra Sesame Seeds and Chilli Flakes, for dusting

Instructions:

  1. Boil the Noodles: Bring the salted water to a rolling boil. Add the noodles and cook according to package directions (usually 6–8 minutes).
  2. Rinse and Chill: Drain the cooked noodles immediately using a colander. Rinse thoroughly under cold running water (or ice water) to stop the cooking process and remove excess starch. This is crucial for keeping the noodles separate and chewy.
  3. Toss with Oil: Transfer the chilled noodles to a bowl and toss with 1 tsp of the toasted sesame oil to prevent sticking. Set aside.
  4. Combine Paste and Liquids: In a large mixing bowl, combine the sesame paste (or tahini), soy sauce, black vinegar, chilli oil, the rest of the toasted sesame oil, and honey/sugar.
  5. Add Aromatics: Stir in the minced ginger and garlic.
  6. Whisk and Emulsify: Whisk the sauce vigorously. It will likely seize up and become very thick initially. Gradually whisk in the hot water or stock, 1 teaspoon at a time, until the sauce transforms into a smooth, thick, pourable consistency (like runny double cream).
  7. Toss the Base: Add the chilled noodles to the mixing bowl with the sesame sauce. Use tongs to toss thoroughly until every strand is evenly coated in the sauce.
  8. Incorporate Add-ins: Add the shredded chicken, cucumber, and carrot to the bowl. Toss gently but firmly until the ingredients are well distributed.
  9. Serve and Garnish: Divide the noodles among individual serving bowls. Sprinkle generously with sliced spring onions, chopped peanuts, and an extra drizzle of chilli oil and sesame seeds for presentation. Serve immediately, or chill for up to 30 minutes for optimum flavour absorption.