Takeout-Style Sesame Noodles

Page: https://cooking.nytimes.com/recipes/9558-takeout-style-sesame-noodles

| Course Type: Main Courses

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This falls somewhere between good and very good. I stuck close to the recipe - only having to replace Chinese sesame paste with tahini and cutting the sugar a bit since my peanut butter seemed very sweet. I also added a squeeze of lime. My main complaint is that once it cools the sauce becomes very thick, a bit grainy and almost dry. I am hoping when the leftovers are heated it will become viscous and smooth again.

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