Recipes Dinner Pasta and Noodle Dishes Noodles Chilled Sesame Noodles 4.0 (2) 2 Reviews Lucas Sin of New York City’s Junzi shares his version of a quick and aromatic Chinese takeout classic. By Lucas Sin Lucas Sin Chef Lucas Sin is a partner in the New York-based Junzi restaurant group, a collection of fast-casual eateries centered on updated classic and American Chinese food. He was named one of Food & Wine's Best New Chefs in 2021, Forbes 30 Under 30, and a Rising Star Chef. Food & Wine's Editorial Guidelines Published on August 15, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Jason Donnelly / Food Styling by Lauren McAnelly / Prop Styling by Joseph Wanek Total Time: 25 mins Servings: 4 Jump to recipe Served chilled, these sesame noodles are a refreshing make-ahead dish that’s perfect for warm-weather meals.The silky sauce builds layers of savory flavor with Chinese sesame paste, fermented tofu, toasted sesame oil, and soy sauce.Scallions, chile oil, and coarsely ground toasted sesame seeds add freshness, heat, and texture to every bowl. There’s good reason to believe that cold sesame noodles were first brought to New York 40 years ago by chef Shorty Tang at Hwa Yuan in Chinatown. Since then, chilled sesame noodles have been a ubiquitous part of Chinese takeout. At Junzi, sesame noodles have been one of our signature dishes since we opened, thanks to a deeply flavorful, carefully layered sesame sauce made of pure sesame paste, aromatics, and fermented tofu. Finish off the dish with chile oil, and it’s a classic — but not like one you’ve had before. — Lucas Sin Food & Wine Best New Chefs 2021: Lucas Sin What is furu? Furu, also known as fermented tofu, is a staple ingredient in many Chinese cuisines. Made by inoculating cubes of tofu and fermenting them in a seasoned brine until the proteins break down, it has an intensely savory, miso-like flavor and a spreadable texture similar to cream cheese. Jarred versions are found throughout China, with flavorings that range from chile peppers to chunks of pineapple. A little goes a long way — add a small amount into stir-fry sauces, noodle dressings like this one, marinades, or even salad dressings. Notes from the Food & Wine Test Kitchen If you can’t find Chinese sesame paste, it’s fine to substitute tahini, but do add a splash of toasted sesame oil to achieve that darkly roasted flavor. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings 1 tablespoon neutral-flavored oil 12 ounces thin flour “yangchun noodles”, Chinese egg noodles, or other thin egg noodles 1 cup Chinese sesame paste or tahini 1 block furu (fermented tofu), from a 13-ounce jar 4 1/2 tablespoons toasted sesame oil 1/4 cup light soy sauce 3 tablespoons granulated sugar 2 1/2 tablespoons Chinese black vinegar 1/2 tablespoon dark soy sauce 1/2 tablespoon Sichuan peppercorn oil 1/2 tablespoon kosher salt 1 tablespoon mayonnaise, preferably Kewpie 1/4 cup water (about) Sliced scallions, for serving Chile oil, for serving Toasted sesame seeds, coarsely ground using a mortar and pestle, for serving Directions In a small skillet, heat the oil just until it begins to shimmer. Transfer to a medium bowl and let cool. Cook the noodles according to the package directions. Drain and toss with the oil in the medium bowl or on a small rimmed baking sheet. Cover and refrigerate until cold. In a small bowl, whisk the sesame paste and furu until smooth. Add the sesame oil, light soy sauce, sugar, black vinegar, dark soy sauce, Sichuan peppercorn oil, and salt; whisk until smooth. Whisk in the mayonnaise, then whisk in enough of the water until a thin, creamy, silky sauce forms. Divide the noodles among bowls; drizzle the sesame sauce on top. Garnish with the scallions, chile oil, and sesame seeds. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.