Ingredients
Scale
- 4 servings noodles of choice (I used somen but udon is also amazing!)
- 1 tbsp reserved noodle water
- Optional toppings: julienned cucumbers, avocado, soft-boiled eggs, grilled chicken, tuna)
- 1/2 cup roasted sesame seeds
- 2 cloves garlic, grated or minced
- 1/3 cup Kewpie mayonnaise (add more for a creamier dressing consistency)
- 3 tbsp rice vinegar
- 3 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp toasted sesame oil
Instructions
- Place the sesame seeds in a dry skillet over medium heat and toast until golden brown, about 6-8 minutes, stirring frequently to prevent burning.
- Transfer the toasted seeds to a suribachi and crush them with a surikogi (or use a mortar and pestle, or place them in a ziplock bag and crush with a rolling pin) until fragrant and partially broken down.
- In a separate bowl, combine the crushed sesame seeds with the garlic, Kewpie mayonnaise, rice vinegar, soy sauce, sugar, and sesame oil. Whisk until smooth and well combined. Add to a bottle or jar and shake well before use.
- Bring a large pot of water to a boil and cook your noodles according to the package instructions. Somen works great for a light and refreshing dish, while udon makes for a heartier meal.
- Before draining the noodles, reserve 1 tablespoon of the noodle cooking water. Drain the noodles and rinse under cold water until completely cooled.
- Divide the goma dressing among four serving bowls. Add the chilled noodles on top, followed by your desired toppings such as julienned cucumber, avocado, soft-boiled eggs, grilled chicken, or tuna.
- Just before eating, toss everything together until the noodles and toppings are evenly coated in the sesame dressing.
- Serve immediately and enjoy! These noodles are especially delicious chilled, making them perfect for warm weather lunches, easy dinners, or meal prep throughout the week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 4-5