You know that craving for sesame noodles that usually ends with a takeout order? This is the version you make yourself instead, in under 10 minutes, with ingredients already in your pantry. The sauce comes together while the noodles boil, and the whole dish is endlessly riffable - eg swap in whatever greens are wilting in your fridge, dial the heat up or down, add some crispy tofu, a soft-boiled egg, or any other additional protein if you're feeling ambitious. Once you make it once, you'll make it every week.

Serves 2 | Time: 8 minutes

INGREDIENTS

7-ounce package dried lo-mein, ramen, soba or any Asian noodle you can find at your grocery store
4 tablespoons Seed + Mill Spicy Tahini (or use half regular tahini for a milder version) plus a little extra for a final drizzle before serving 
2 teaspoons soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 teaspoon honey (or brown sugar if you would like this dish to be vegan)
1 cup thinly sliced scallions
Small handful of fresh cilantro leaves, roughly chopped
1 tablespoon chili crisp (store bought is great!)

Method

1. Cook the noodles in lightly salted boiling water until al dente, reserving 2–3 tablespoons of the starchy cooking water before you drain.
   

2. While the noodles cook, whisk together the tahini, soy sauce, vinegar, sesame oil, and honey in a large mixing bowl until smooth. Stir in the reserved cooking water (it loosens the sauce beautifully and helps it cling to every noodle). Add a splash more if you like it thinner.

3. Tip the noodles straight into the bowl with the sauce and toss well to coat. Top with scallions, cilantro, and chili crisp, a final drizzle of extra tahini, and eat immediately.  If you are adding crispy tofu or a soft-boil egg, just throw these on top before eating.