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Milk Street Recipe
Milk Street Community
Milk Street Bowtie Cold Udon with Sesame Sauce

Cold Udon with Sesame Sauce

Appears in May-June 2021

20 minutes

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Cold Udon with Sesame Sauce

Free

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

    ounces udon noodles

  • ¼

    cup tahini

  • 2

    tablespoons lemon juice

  • 2

    tablespoons soy sauce

  • 1
  • 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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Cold Udon with Sesame Sauce

Get Ready to Cook

4-6

Servings

20 minutes

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.

Ingredients
  • 12

    ounces udon noodles

  • ¼

    cup tahini

  • 2

    tablespoons lemon juice

  • 2

    tablespoons soy sauce

  • 1
  • teaspoons white sugar

  • Kosher salt and ground black pepper

  • 3

    scallions, thinly sliced on the diagonal

  • 1

    tablespoon black or white sesame seeds, toasted

Step 1 of 3

Prepare Noodles

12
ounces udon noodles

In a large pot, bring 4 quarts water to a boil. Add the noodles and cook, stirring once or twice, until tender. Reserve about ½ cup of the cooking water, then drain in a colander. Rinse under running cold water until fully cooled, then drain again; set aside

Step 2 of 3

Prepare Tahini Mixture

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

In a large bowl, whisk together the tahini, lemon juice, soy sauce, sesame oil, sugar, ¼ teaspoon each salt and pepper, and 3 tablespoons of the reserved cooking water; the mixture should have the consistency of thin yogurt (if too thick, whisk in additional water 1 teaspoon at a time to thin).

Step 3 of 3

Combine, Finish and Serve

Kosher salt and ground black pepper
3
scallions, thinly sliced on the diagonal
1
tablespoon black or white sesame seeds, toasted

Add the udon to the tahini mixture and toss until evenly coated. Taste and season with salt and pepper. Serve sprinkled with the scallions and sesame seeds.

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