Sesame Noodles

Sesame noodles, also known as ma jiang mian, are a Chinese noodle dish made with wheat noodles tossed in a creamy sesame paste sauce. They're commonly enjoyed cold or at room temperature, but they also taste delicious warm.

I love making these noodles on busy weeknights because they come together quickly with a handful of Asian pantry ingredients. I can also add vegetables and protein to make them a complete meal.

When I make these for lunch or dinner, I use knife-cut wheat noodles because their ruffled edges help the creamy sauce cling to them. I cook the noodles until tender but still chewy, then toss them with the sauce while they're still hot so they don't stick together and get evenly coated.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

• Knife-Cut Wheat Noodles: I prefer these for their chewy texture and ruffled edges that help the creamy sesame sauce cling to the noodles. Regular wheat noodles, udon, or ramen also work.
• Cucumber: Adds a fresh crunch that contrasts with the creamy sesame sauce.
• Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.

Sesame Sauce

• Green Onions: Release a fragrant, mild onion flavor when the hot oil is poured over them.
• Fresh Garlic: Adds a pungent, garlicky flavor that mellows slightly when the hot oil hits it.
• Chinese Sesame Paste: Made from roasted sesame seeds, giving the sauce its signature creamy texture and deep, nutty flavor. Stir well before measuring if the oil has separated. Peanut butter works as a substitute, or use tahini for a milder, less roasted sesame flavor.
• Regular Soy Sauce: Adds savory umami flavor to the sesame sauce. You can also use light soy sauce or low-sodium soy sauce.
• Dark Soy Sauce: Gives the noodles a deeper brown color. I prefer Pearl River Bridge Superior Dark Soy Sauce for its rich color and thick consistency. Mushroom-flavored dark soy sauce also works.
• Chinese Black Vinegar: Adds a mellow tang that balances the rich sesame paste. Rice vinegar or apple cider vinegar also works.
• Toasted Sesame Seeds: If unavailable, toast raw sesame seeds in a dry pan over medium heat until golden and fragrant.
• White Granulated Sugar: Balances the saltiness of the soy sauce and tanginess of the vinegar.
• Chicken Bouillon Powder: Adds savory flavor to the sauce.
• Red Pepper Flakes (optional): For a spicy kick.

Note: Find the Asian ingredients at your local Asian grocery store or in the international aisle of larger supermarkets.

Instructions

Below are instructions on how to make sesame noodles:

1. Prepare the Sesame Sauce: In a large heatproof bowl, combine all the sesame sauce ingredients.

2. Heat and Pour the Oil: Heat vegetable oil in a small saucepan over medium-high heat until hot and shimmering, but not smoking. Carefully pour the hot oil into the bowl with the sauce ingredients, aiming for the sesame seeds to help reduce splattering. Be careful as the oil may splatter. Whisk until the sesame paste is fully incorporated and the sauce is smooth. Set aside.

3. Cook the Noodles: Bring a medium pot of water to a boil. Add the knife-cut wheat noodles and cook according to package instructions, about 3-4 minutes, until tender but still chewy. Avoid overcooking.

4. Toss and Serve: Drain the noodles immediately and transfer them to the bowl with the sesame sauce. Toss until evenly coated. If the sauce is too thick, add a splash of hot water and toss again until creamy. Garnish with sliced cucumbers, extra green onions, and toasted sesame seeds. Serve immediately.

Storage & Reheating

• Refrigerator: Store leftover sesame noodles in an airtight container in the refrigerator for up to 3 days. The noodles may absorb the sauce and become drier over time.
• Freezer: I don't recommend freezing these noodles because they can become mushy when thawed.
• Reheating: Enjoy the noodles cold or at room temperature, or microwave in 1-minute intervals until warmed through. If the sauce has thickened, add a splash of water and toss to loosen it.

Pairing Suggestions

Serve sesame noodles with:

• Chinese Cucumber Salad: A refreshing, crunchy side that balances the creamy sesame sauce.
• Pan-Fried Dumplings: Crispy-bottomed dumplings with a savory filling make a satisfying pairing.
• Chinese Garlic Green Beans: Crisp-tender green beans add a flavorful vegetable side.

FAQ

More Like This

Check out my other noodle recipes:

• Garlic Chili Oil Noodles
• Chili Oil Ramen
• Chili Garlic Shrimp Noodles
• Dan Dan Noodles
• Spicy Peanut Noodles