Victor Protasio
Hands-On Time
15 Mins
Total Time
15 Mins
Yield
Serves 6

When it comes to easy weeknight dinners, there are few foods more comforting than sesame-scallion noodles from the local Chinese restaurant. This homemade rendition, however, is about to give the takeout spot a run for its money. For starters, with a prep time of 15 minutes, this dish comes together faster than the delivery guy can make it to your house. The method is simple: while your noodles simmer, you'll mix the sesame-ginger sauce in a food processor. Everything comes together at the end when you warm the spaghetti, sauce, and scallions together in a sauté pan and top them with a shower of sesame seeds. Go ahead, toss that takeout menu in the recycling bin.

How to Make It

Step 1

Cook spaghetti in a large pot of boiling salted water until tender, 10 to 12 minutes.

Step 2

While spaghetti cooks, combine tahini, ½ cup water, soy sauce, ginger, lemon juice, sesame oil, sugar, and ½ teaspoon salt in a food processor. Process until smooth, scraping down sides of bowl as needed.

Step 3

Drain spaghetti and rinse under cold water. Toss with tahini sauce.

Step 4

Heat vegetable oil in a medium skillet over medium-high. Add scallions and cook, stirring occasionally, until mostly golden, 2 to 3 minutes. Season with remaining ¼ teaspoon salt. Add scallions and vegetable oil to spaghetti and toss to combine. Top with sesame seeds.

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