We were hungry and didn’t want a fussy meal, so we tried this recipe based on Shanghai sesame noodles: https://thewoksoflife.com/sesame-noodles/
Our modifications: first, we doubled the recipe as follows: 8 oz wheat noodles (we used dried Wang udon kuk-soo noodles, which are thinner than other brands of udon); for the sauce: 1 Tbsp sesame paste (we used tahini, which is made from raw sesame seeds), 2 Tbsp peanut butter, 2 Tbsp light soy sauce, 1 Tbsp rice vinegar (we used Marukan green label), 2 Tbsp vegetable oil, 1 tsp sugar, 10 Tbsp (5/8 cup) hot water (we used Better Than Bouillon chicken broth), and 1 tsp chili oil (including chili flakes). To mimic the depth of flavor for Chinese sesame paste (which uses roasted sesame), we added 1 tsp roasted sesame oil to the sauce, and we lightly whisked the sauce until it was smooth. Second, after mixing the cooked, drained udon to the sauce, we added 1 Tbsp chopped scallion greens and 4 oz julienned red cabbage. This was a tasty and quick, albeit very filling, meal. (May 2023)
Note: When we added the 5/8 cup hot water (hot chicken broth) to the sauce, it looked too runny. But once it mixed with the hot noodles, the sauce got absorbed and thickened to the right texture.
Cooking Adventures 