Delicious noodles in a flavorful nutty sesame sauce with aromatics! These easy 10 minute sesame noodles are made with minimal ingredients and are packed with flavor! A satisfying dish for those busy weeknights.
Jump to:
What are Sesame Noodles?
Sesame Noodles features wheat noodles coated in a nutty sesame sauce primarily made of sesame paste, soy sauce, vinegar, sesame seeds, chicken bouillon and oil.
It's a popular Chinese noodle dish that comes from China and it comes together with simple pantry ingredients in little time!
The smooth creamy taste of the sauce over the chewy noodles is the perfect balance! These can be served hot, cold or at room temperature.
You can enjoy this is as a main dish with protein and veggies or as a side dish. If you like this recipe, check out my Dan Dan Noodles or Spicy Peanut Noodles.
Ingredients & Substitutes
Please scroll down to the below Recipe card for full measurements.
Note: Your Asian grocery store will carry most of the Asian specific ingredients.
- Knife-Cut Wheat Noodles: for the best texture as the ribbons in the noodle hold onto the sauce better. Or substitute with udon noodles, soba noodles, instant ramen noodles, or spaghetti. If you're gluten-free, substitute with gluten-free udon.
- Cucumber
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
Sesame Sauce
- Green onions
- Garlic
- Chinese sesame paste: if you can't find the Chinese kind you can sub with peanut butter or as a last resort, tahini paste
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Dark soy sauce: this is thicker and darker than regular soy sauce. But if you don’t have this, substitute with regular soy sauce.
- Chinese black vinegar: or substitute with rice vinegar or apple cider vinegar if you don't have this or for a gluten-free version
- Toasted sesame seeds
- White granulated sugar: to balance the salty flavors
- Chicken bouillon powder: if you're gluten free, substitute with a gluten-free version
- Chili oil or red pepper flakes: optional to make it spicy if you wish
Instructions
Below are step-by-step instructions on how to make sesame noodles:
Make Sauce & Heat Oil
In a heatproof bowl (a ceramic, glass or steel bowl), add Sauce ingredients. (Optional: to make this spicy, add Chili Oil or Red Pepper Flakes to the bowl).
Heat vegetable oil or any neutral tasting oil in a pot over medium high heat until you see it begin to smoke. Pour the hot oil over the Sauce ingredients aiming for the dry sesame seeds (to prevent oil splash back). Whisk sauce mixture together until smooth (not shown in pictures).
Boil and Mix Noodles into Sauce
According to package instructions, boil your noodles in a large pot in hot boiling water. If you're using knife cut wheat noodles, they will take about 3-4 minutes for best results.
Strain noodles immediately and pour them into your bowl with the sauce. Mix noodles with sauce. Optional: Garnish with fresh sliced cucumbers, green onions and toasted sesame seeds.
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing these noodles as they will go mushy after freezing and thawing.
Pairing Suggestions
Sesame noodles serve well with:
- starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- protein dishes like Mongolian Chicken, Bang Bang Shrimp, Soy Garlic Tofu and more!
FAQ
Yes, any heatproof large bowl. Heatproof materials include ceramic, glass or steel. I would not suggest using a plastic bowl for this recipe or it could melt due to the hot oil.
To make these sesame noodles complete, feel free to add any vegetables of your choice like cooked bok choy, yu choy sum, baby gai lan or any cooked protein like chicken, pork, beef, tofu or egg.
Sesame noodles can be made a day in advance and will last up to 3 days in the fridge. To reheat, microwave them for a few minutes or you can even enjoy them cold.
Other recipes you may like
📖 Recipe
Easy 10-min. Sesame Noodles
Ingredients
- 4 oz wheat noodles (dried knife cut noodles recommended)
- 2 tablespoon vegetable oil or any neutral tasting oil
- ⅓ cup cucumber thinly sliced as garnish
Sauce:
- ½ green onion finely sliced
- 1 garlic clove minced
- 1 tablespoon sesame paste or sub with tahini or smooth peanut butter
- 2 teaspoon regular soy sauce
- ½ tablespoon dark soy sauce
- ½ teaspoon Chinese black vinegar or sub with Rice Vinegar or White Vinegar
- 1 teaspoon sesame seeds
- ¾ teaspoon white granulated sugar
- ½ teaspoon chicken bouillon powder (aka chicken stock powder)
For a Spicy Option:
- 2 teaspoon Chili oil or Red Pepper Flakes
Instructions
- In a heatproof bowl (like ceramic, glass or steel), add Sauce ingredients. (For a spicy option: add Chili Oil or red pepper flakes to the bowl).
- Heat your vegetable oil in a pot over medium heat until you see it begin to smoke. Remove off heat. Pour the hot oil over the Sauce ingredients aiming for dried sesame seeds (to prevent splash back). Whisk your sauce mixture together.
- According to package instructions, boil noodles in a pot in hot boiling water. If you're using knife cut wheat noodles, boil for 3-4 minutes. Strain immediately and pour noodles into your bowl with the sauce. Mix noodles with sauce. Enjoy!
- Optional: Garnish with fresh sliced cucumbers, green onions and more sesame seeds.
Comments
No Comments