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Milk Street Bowtie Cold Udon with Sesame Sauce

Cold Udon with Sesame Sauce

4-6 Servings

20 minutes

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To make a rich and silky—yet simple—sauce for udon noodles, Milk Street Facebook Community member Suzanne Lewis Peins of Hamilton Township, New Jersey, combines tahini, lemon juice, soy sauce and a little water. After tossing the cooked noodles with the mixture, she sprinkles them with sliced scallions and sometimes a little chopped parsley for fresh notes and a spark of color. We added a touch of sesame oil and sugar to her winning formula to accentuate and complement the flavors of the tahini.

4-6

Servings

Tip

Don’t salt the water for cooking the udon because the noodles already contain sodium. Also, don’t forget to save ½ cup of the cooking water before draining them, as you will need some of it to make the sauce.

20 minutes

12 ounces udon noodles
¼ cup tahini
2 tablespoons lemon juice
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1½ teaspoons white sugar
Kosher salt and ground black pepper
3 scallions, thinly sliced on the diagonal
1 tablespoon black or white sesame seeds, toasted
Ingredients
  • 12
  • ¼

    cup tahini

  • 2

    tablespoons lemon juice

  • 2

    tablespoons soy sauce

  • 1

    teaspoon toasted sesame oil

  • teaspoons white sugar

  • Kosher salt and ground black pepper

  • 3

    scallions, thinly sliced on the diagonal

  • 1

    tablespoon black or white sesame seeds, toasted

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Reviews
Siri N.

This was divine. I was reluctant to try it, because I have a favorite recipe for sesame noodles and this seemed too close to it, but I'm so glad I did. Very refreshing and easy to put together. Definitely on our rotation. Creamy and delicious.