Sesame noodles should be in every cook's recipe file arsenal. You'll find them in grocery deli cases across town for good reason: They're easy to make and are great sellers--most everyone loves them!

Sesame noodles are quite adaptable and can be made with any pasta width or shape. I, personally, prefer an egg, wheat or soba noodle. I also like linguine, angel hair or fettuccine. They are at home with proteins such as shrimp, chicken, beef or tofu. They love to be gussied up with edamame beans, julienned peppers and greens.

Need a dish for a potluck? Sesame noodles can rest safely at room temperature a longer period of time than a mayonnaise-based salad. If desired, make extra dressing for marinating the protein used in advance.

Sesame noodles may be made up to 24 hours in advance but the noodles absorb some flavor, so taste and re-season before serving.

Yield: 3-4 servings
Time: 25 minutes
Cost: apx. $14.00

Ingredients

12 ounces noodles*
20-24 medium-sized raw shrimp
2 teaspoons plus 1 tablespoon sesame oil
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 teaspoon grated ginger 1 1/2 tablespoons toasted white or black sesame seeds
1/4 cup sliced scallions

* I used soba noodles

Directions

1. Cook noodles according to package instructions in salted boiling water.
2. Peel and devein shrimp. Heat 2 teaspoons sesame oil over high heat in a large sauté pan or wok. Stir-fry shrimp until just cooked through, about 1 minute on each side. Set aside.
3. In a medium bowl, whisk together soy sauce, remaining sesame oil, rice wine vinegar and grated ginger, if using. Toss with sesame seeds, noodles and scallions. Top with seared shrimp. Serve hot, at room temperature or slightly chilled.