When Jeff and I lived in New York, our go-to Chinese restaurant was “Tang Tang.” Although it is no longer there, it was located a block away from our apartment on 86th and Second, and we were on a first-name basis with the owner, Tang. Our favorite dish to order was the Sesame Noodles. I actually never attempted to duplicate them since they were perfect and only minutes away from our doorstep. I was thinking of a fun recipe that doesn’t require a lot of steps and could be shot in a 30 second Instagram Reels. Jeff and I happened to be reminiscing about our favorite local New York dining spots when we both thought it was about time I attempted to create Tang Tang’s Sesame Noodles.
I researched a few recipes, experimented, and came up with this one. I hope you like it as much as we do…correction: I know you will love it as much as we do!
- 1 16 ounce box of spaghetti noodles
- 2 1/2 tablespoons of sesame oil
- 3 ½ tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 2 tablespoons of Tahini
- 2 1/2 tablespoon of smooth peanut butter
- 1 tablespoon of sugar
- 1 tablespoon of grated ginger
- 2 teaspoons of minced garlic
- 1/4 cup of roasted peanuts
- 1/4 cup of sliced scallions to garnish
- Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes, al dente. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
- In a medium bowl, whisk together the remaining 2 tablespoons of sesame oil, the soy sauce, rice vinegar, tahini, peanut butter, sugar, ginger and garlic.
- Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with scallions and peanuts.