The Moscovore extended family (on my side anyway) could possibly die of malnutrition without this particular recipe.
The origins are lost in the mists of time, though family legend leans towards the idea that my Aunt Julie came up with it, or liked it. She was not alone. Her mother, the venerable Franny (1908-2010) adored them, and always asked for them after any medical procedure, which smelt up the post op atmosphere something fierce, thereby ensuring Franny’s prompt departure from the hospital and back to venues that support ideas like cocktail hour.
We used to call these Oriental Noodres, but then we learned that this handle was only for carpets so now we call them Asian Noodres.
Everyone in the extended Moscovore family loves these. They are great for picnics, brown bags, buffet lunches, or just as a thing you keep in the fridge to nosh on because there aren’t any earnest Chinese people delivering warm bags of bad food. I miss that, but in the end of the day — this is better than what they bring, doesn’t give you so much heartburn and, depending on how savvy you are about sourcing the ingredients, could possibly be cheaper.
The sauce combination can be made ahead and kept in a tight-lidded jar in the fridge for quite a while.
If you are hankering after the sesame noodles you got from the Chinese delivery people in London or NYC, the thing to do is to add 3 Tablespoons of peanut butter or Tahini to the sauce and wisk them together in a food processor or mixer to combine. This will make a much more viscous sauce that will stick more firmly to the pasta, instead of the base recipe, which combines slippery and crunchy. This is up to you. Both ways are good. I like to introduce some chopped peanuts if I go for the stickier/peanut butter version.
Serve and enjoy!