Cold Sneaky Sesame Noodles

Jerry Errico


  • 1 Tablespoon  brown sugar
  • 4 Teaspoons  toasted sesame oil
  • 3 Tablespoons  low-sodium soy sauce
  • 1/4 Cup  tahini (sesame paste), well-stirred
  • 1 Cup  Sneaky Chef White Purée*
  • 1/4 Cup  rice wine vinegar or cider vinegar
  • cloves garlic, minced
  • 1/2 Teaspoon  dried red pepper flakes
  • 1 Pound  Asian noodles, freshly cooked
  •   Sliced green onions, for garnish
  •   Cucumber slices, for garnish
  •   Sesame seeds, for garnish

If you wanted to make this a two-pronged meal, double the recipe and serve it for dinner, then have the kids take the leftovers for school lunch the next day. Pick up some extra Chinese takeout white boxes for extra fun in the lunchbox!

Click here to see 10 Back-to-School Recipes to Make Your Kids Happy


In a medium-sized bowl, whisk together the brown sugar, sesame oil, soy sauce, tahini, White Purée, vinegar, and garlic. Add red pepper flakes gradually to taste.

Put the pasta in a large serving bowl. Spoon the sauce over the pasta, tossing to coat the pasta evenly. Garnish with sliced green onions, cucumber, and sesame seeds, if using. Refrigerate until cool, or feel free to serve it warm.


* Click here to see the Sneaky Chef White Purée 

Missy Chase Lapine is the author of The Sneaky Chef series of cookbooks. Connect with her at or Facebook or Twitter.

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