I love tahini–and use it to make hummus and salad dressings– and I love Chinese Sesame Noodles, dark roasted sesame oil and black sesame candy! But the tahini used in many Middle Eastern dishes is different from the sesame paste found in many Asian supermarkets and used to make my favorite Sesame Noodles!
What’s the main difference? Raw vs. roasted. Raw sesame paste is the color of light nougat and has a slightly bitter taste. Dark sesame oil a.k.a. Chinese sesame oil are made from seeds that have been roasted first then pressed. Black sesame seeds have not been hulled and are a different variety from white sesame seeds. My grandma used to feed us sweet black sesame soup, telling us it would keep our hair shiny and black!
Black sesame seeds are higher in protein and taste a little smokier, but all sesame seeds are nutritious and a good source of zinc, riboflavin, niacin and thiamine and iron.
It’s good to open (the right) sesame depending on the dish or recipe!
Recipe: Chinese Sesame Noodles
A popular restaurant appetizer, great for starters or a potluck! Best with fresh Chinese egg noodles. Can sub spaghetti or buckwheat soba noodles.
½ c Chinese sesame paste
6 T soy sauce
1 T black vinegar (balsamic ok)
2 T sesame oil
½ to 1 tsp cayenne pepper or Asian chili sauce
1-2 T sugar
1 t salt
1 T minced garlic
¼ c chopped scallions
Seeded, cucumber strips
Cook noodles according to pkg, rinse w/cold water. Mix oil and seasonings then toss w/noodles. Garnish w/scallions, cucumbers.