Store the noodles in an airtight container for up to five days, and if they clump together after chilling overnight, you can toss them with one to two teaspoons of toasted sesame oil or water to ...

Meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Rinse under cold water and drain well. Whisk tahini, vinegar, soy sauce, sesame oil, sugar, and 2–3 ...

It has all the delicious nuttiness of the oil with a consistency that’s similar to jarred peanut butter. And it’s an absolutely essential condiment for the chilled sesame noodles I’m about ...