Cold Udon with Sesame Sauce
- Makes4-6 servings
- Cook Time20 minutes
- 1
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.
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.
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