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Cold Tahini Yogurt Noodles

Name: Cold Tahini Yogurt Noodles
Total time: 20 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 200g Chinese Noodles; 200g Yogurt; 3 tbsp Tahini; 1 Lemon; 1 clove Garlic; 150g Chickpeas; 1 tsp Berbere Spice Blend; 2 tbsp Olive Oil; 0.5 Cucumber; 1 sprig Mint Leaves

Main Dish

⏱ 20 min

👥 Serves 2

Difficulty ⭐⭐

East Asia's 'cold noodle sauce' format, entirely transplanted with a Middle Eastern yogurt-and-tahini sauce.

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📖 The Story Behind This Dish

The distinctly East Asian structure of a cold, vinegar-soy-sesame-oil noodle sauce (as in hiyashi chuka or naengmyeon) is entirely transplanted here with a Middle Eastern yogurt-and-tahini sauce. Yogurt's lactic acid takes on vinegar's role, and tahini's richness stands in for ground sesame paste. Finished with crispy, piping-hot berbere-spiced chickpeas for a striking hot-cold contrast.

🌆 Where it's eaten: A Roru original experiment where a cold, silky sauce and hot, crunchy chickpeas hit the palate at the same time.

🥕 Ingredients (serves 2)

Chinese Noodles 200g
Yogurt 200g
Tahini 3 tbsp
Lemon 1
Garlic 1 clove
Chickpeas 150g
Berbere Spice Blend 1 tsp
Olive Oil 2 tbsp
Cucumber 0.5
Mint Leaves 1 sprig

👩‍🍳 Instructions

Boil the noodles according to package instructions, then shock in ice water and drain well.
Mix the yogurt, tahini, lemon juice, and grated garlic together to make the sauce.
Pat the chickpeas thoroughly dry and toast in a hot pan until crisp.
Toss the toasted chickpeas with the berbere spice blend.
Thinly slice the cucumber.
Plate the chilled noodles and top with the yogurt-tahini sauce. Scatter with the hot crispy chickpeas, cucumber, and mint to finish.

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