The tahini is really the most noticeable flavor in this dish, so if you're not a fan of tahini, you should probably skip this. You can always use peanut butter instead. I also think this dish would be great (albeit completely different) if you eliminate the tahini and increase the sesame oil a little bit. There are all kinds of variations on this theme that you can try out.
I used soba noodles, but the original recipe called for Chinese egg noodles. Just about any long thin pasta will work.
Cold Sesame Noodles
adapted from Mad Hungry by Lucinda Scala Quinn
1/3 pound soba noodles
1/2 teaspoon toasted sesame oil
2 tablespoons sesame paste (tahini)
1/4 cup water, plus more if needed
1/2 tablespoon rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon Sriracha sauce (or other hot sauce)
1 scallion, thinly sliced
1/2 tablespoon minced fresh ginger
1. Cook the noodles according to package directions, until just tender. Drain and toss in a bowl with the sesame oil. Refrigerate until ready to serve.
2. Meanwhile, in a large bowl, thin the sesame paste by stirring enough water to achieve the consistency of heavy cream. Whisk in the vinegar, soy sauce, sugar, and Sriracha. Stir in about 3/4 of the scallion and the ginger.
3. Just before serving, toss the chilled noodles with the sauce. Garnish with remaining scallion.