The sesame noodles I made for the potluck were relatively easy to make. In fact, much like Italian pasta, it involved a quick sauce then tossing it with freshly cooked noodles.
For the noodles, I purchased Shanghai wheat based noodles. But really any thin noodle would work well here. Just don't use vermicelli. I don't think that would be very good.
The recipe below is an adaptation of Bon Apetit's Sesame Noodles with Chili Oil and Scallions
12 oz thin noodles
4 scallions, thinly sliced
1/2 cup vegetable oil
1 tbsp red pepper flakes
2 tsp sesame seeds
2 tsp Sichuan pepper, coarsely chopped
1/4 cup tahini
1/4 cup unseasoned rice vinegar
3 tbsp soy sauce
2 tsp toasted sesame oil
1 tsp sugar
1. Cook scallions, vegetable oil, red pepper flakes, sesame seeds, and pepper in a small saucepan over low heat. Stir occasionally until oil is sizzling and scallions are golden brown, about 12–15 minutes. Let chili oil cool in saucepan.
2. Meanwhile, cook noodles in a large pot of salted boiling water according to package directions. Rinse under cold water and drain well.
3. Whisk tahini, vinegar, soy sauce, sesame oil, sugar, and cooked chili oil in a large bowl. Season with salt. Add noodles and toss to coat.