Cucumber & Red Chile Sesame Noodles
This noodle recipe is a slightly more kicky and significantly less oil-laden version of your classic sesame noodle salad. Tahini and fresh lime juice work together take the place of a lot of the oil. They also give the dish a ton of nutty, bright flavor. To me, these noodles are best served at room temperature, but if you find yourself diving a fork into the refrigerated leftovers at 2am you’re not alone.
- 16-18 c. water
- 2.5-3 tsp. kosher salt, divided
- 10-12 oz. linguini pasta (semolina or whole wheat), uncooked
- 2 tbsp. tahini (see TIP A)
- 2 tbsp. unseasoned rice vinegar
- 2 tbsp. soy sauce
- 1 tbsp. canola or vegetable oil
- 2 tsp. pure honey or firmly packed light brown sugar
- 2 medium garlic cloves, grated or finely minced
- juice of 1/2 lime (remainder cut into wedges for serving)
- 1/8 tsp. fresh ground black pepper
- 1 tbsp. toasted sesame oil
- 4 green onions, both ends trimmed and thinly sliced
- 1 small English cucumber, very thinly sliced (consider using a mandoline)
- 1-2 Fresno or medium-heat red chile peppers, very thinly sliced (consider using a mandoline)
- 1 c. chopped fresh cilantro
- 2 tbsp. toasted sesame seeds
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Bring the water to a boil in a 6-8 qt. pot. Add 2 teaspoons kosher salt and the linguini. Reduce the heat beneath the pot to medium to maintain a gentle boil and cook the noodles until al dente, typically 10-12 minutes. (Proceed to Step Two while the water is boiling and noodles are cooking.)
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In a small bowl or measuring cup whisk together the tahini, rice vinegar, soy sauce, canola or vegetable oil, honey or brown sugar, garlic, lime juice, fresh ground black pepper, and 1/2 teaspoon kosher salt. Set aside until ready to use.
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When the linguini is ready, transfer it from from the pasta water to a large mixing bowl (reserve ¼ cup of the pasta water in case needed to thin the dressing). Immediately add the toasted sesame oil to the warm linguini and gently toss to coat. Let the coated noodles sit at room temperature for 5-10 minutes to cool slightly.
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Pour all of the prepared dressing over the lightly oiled noodles and gently toss to coat. If needed, add a couple of tablespoons of the reserved pasta water to thin the dressing (do not add water if noodles are already well-coated). Then add the green onions, cucumber, chiles, fresh cilantro, and toasted sesame seeds (gently toast the sesame seeds in a small skillet over medium heat if not purchased pre-toasted). Taste and add the remaining 1/2 teaspoon kosher salt if needed. Immediately serve at room temperature with a side of fresh lime wedges.
TIP A: Tahini is sometimes referred to as the peanut butter of the Middle East, and like peanut butter, it comes in many different consistencies. Always look for a variety that is made from 100% ground sesame seeds and maybe a bit of salt. For this recipe (and most uses), you want to use a thinner, smoother variety—something that moves around in the jar when you tilt or swirl it. One brand that I prefer is Ziyad® Brand.