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Takeout-Style Sesame Noodles

I adapted this recipe from the famous Shorty Tang in New York City. Better than takeout, served warm or cold, up to you!

Course Main Course
Servings 1 bowl


  • 1/2 lb spaghetti, gluten-free if preferred
  • 1 tablespoon sesame oil
  • 2 tablespoons tamari
  • 1 tablespoon white wine vinegar
  • 1 tablespoon peanut butter
  • 1/2 tablespoon tahini
  • 1/2 tablespoon coconut sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teapoon ground ginger
  • Cucumber slices, for garnish
  • Chopped roasted peanuts, for garnish
  • Sliced scallions, for garnish
  • Sesame seeds, for garnish


  1. 1. Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes; they should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.

    2. In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.

    3. Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.