When I set out to make cold sesame noodles at home, I just wanted them to taste as good as the noodles from the takeout spot in my neighborhood. Little did I know that my husband and dinner guests would be demanding an entire second batch when I served the nutty, spicy and sweet Chinese noodles at a dinner party for the first time. Good thing they only take 15 minutes to make from start to finish!
The decision to try making cold sesame noodles at home for the first time wasn’t a tough one. I basically ordered them all the time from a takeout spot in our neighborhood already. But I was always fixing them. I don’t like them too sweet – and some takeout versions were a little heavy on the peanut butter – and too light on everything else. So I’d add a little soy sauce, chili garlic sauce and rice vinegar until I got them juuust right. In my mind, sesame noodles should be spicy, nutty, acidic, sweet and umami all at once.
So it was with those ideals in mind that I set out my ingredients and got cooking. Spoiler: it didn’t take long (15 minutes in fact). I found myself wondering why I waited so long to try in the first place. When I served these noodles at a dinner party, alongside Chinese eggplant with garlic sauce and a fiery Szechuan chicken, the entire platter of sesame noodles disappeared before I even sat down to eat. Geez, thanks guys. Anyway, here’s how to make them.
Table of Contents
Ingredients
Scroll to the bottom of this page for the full recipe steps and measurements.
- Noodles: I prefer Chinese egg noodles. Feel free to use fresh or frozen noodles. Since cook times vary, I always follow the package instructions so I don’t end up with overcooked, mushy noodles.
- Sesame Oil: I add toasted sesame oil to the cooked and drained noodles for 2 reasons. It gives them flavor – and it also keeps the cooked noodles from sticking together if I’m not ready to use them right away.
- English Cucumber: English cucumbers have small seeds, a great crunch – and aren’t super watery. I just slice them into matchsticks.
- Roasted Peanuts: While these are actually optional, I like roughly chopping about 1/4 cup for additional nuttiness and texture.
Sauce Ingredients
- Chinese Sesame Paste or Tahini: Chinese sesame paste is made with toasted sesame seeds and is assertively nutty. Tahini tends to be milder. While they’re not always interchangeable, both work in this recipe.
- Soy Sauce
- Rice Vinegar
- Peanut Butter: I use smooth peanut butter for the best texture.
- Granulated Sugar: I find that a tablespoon is the perfect spot for me. Sweet but not cloying. Feel free to adjust.
- Fresh Ginger and Garlic: Pungent and zingy. Mince both finely.
- Chili Garlic Sauce: This stuff manages to be spicy, salty, garlicky and tart all at once. I use this chili garlic sauce. Sambal oelek would work too.
Variations
This recipe sticks fairly close to the sesame noodles I’ve eaten in Hong Kong, the US and Taiwan. But there’s definitely room to play here.
- Make it spicier. These noodles have some heat already. But for those who like to breathe actual fire, I have a recipe for homemade hot chili garlic sauce that will melt your face.
- Go sweeter. Add a pinch of extra sugar. 1/2 teaspoon of maple syrup or honey would work too. As always, add slowly and taste as you go.
- Add a protein. Shredded chicken, sliced smoked tofu and shrimp are all prime candidates.
- Add herbs or green onions. I’ve used cilantro and finely chopped scallions when I want to dress things up and add a little greenery.
How to Make Sesame Noodles
- Cook the noodles. Boil the noodles and rinse them under cold water. Drain again. Place in a large bowl, add sesame oil and toss well.
- Make the sesame sauce. Whisk all the sauce ingredients in a bowl. Pour sauce onto noodles. Toss until noodles are evenly coated.
- Garnish and serve. Top with fresh cucumber slices and peanuts. Serve at room temp or toss in the fridge until cold.
Expert Tips
- Test the sauce before adding it to the noodles. It’s easier to adjust the flavor of the sauce by adding a pinch of this or that before the noodles have been dressed.
- Don’t get too hung up on the exact noodle type. I typically use Chinese egg noodles, but I’ve used lo mein noodles in a pinch and it was wonderful. And a reader reached out recently to let me know she made this recipe with rice noodles and loved it. One of the best things about being a home chef is that I can pivot and use what I’ve got handy in my pantry.
Storage
Store leftover sesame noodles in the refrigerator (covered) for up to 3 days.
Since these are cold noodles, there’s no need to reheat. I love eating them right out of the fridge. One of my top midnight snacks. Re-garnish leftovers with fresh cucumber slices and peanuts before serving.
What to Serve With Sesame Noodles
When I’m making a full on Chinese feast at home, I lean fairly heavily on a few favorites:
- Moo Goo Gai Pan
- Dry Fried Chinese Green Beans with Garlic Sauce
- Chicken Egg Foo Young
- Kung Pao Cauliflower
- Bok Choy With Garlic and Oyster Sauce
Frequently Asked Questions
They might be overcooked. The problem with one-size-fits-all cook times is that all noodle brands are a little different. I usually use the package instructions as a baseline – and start testing the noodles a couple minutes before the timer goes off. That way, if they’re perfect 90 seconds before they’re supposed to be done, I can drain them immediately. The other issue is that hot noodles continue to cook even after they’re drained. For this recipe, I rinse the cooked noodles under cold water to stop the cooking process.
You can use more peanut butter. That’s what a lot of takeout spots do. The finished dish won’t have the same flavor, but it’ll still be good provided you have everything else. Or you could buy tahini online.
Oh, for sure! Ginger has a slow burn, but I wouldn’t classify it as spicy. The only spicy ingredient is the chili garlic sauce. Just leave it out – or use super sparingly. My mom is sensitive to spice. When I make these noodles for her, I leave it out – and then add the chili garlic sauce to my own noodles. Easy.
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Print
Cold Sesame Noodles
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 people 1x
- Category: Noodles
- Method: Boiling
- Cuisine: Chinese
Description
Nutty, sweet and a little spicy, these chilled sesame noodles are ready in just 15 minutes!
Ingredients
- 1 pound fresh or frozen Chinese egg noodles
- 1 tablespoon toasted sesame oil
- 1 cup English cucumber, peeled, seeded, and sliced into sticks
- 1/4 cup chopped roasted peanuts (optional)
Sauce
- 2 tablespoons Chinese sesame paste or tahini
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon smooth peanut butter
- 1 tablespoon granulated sugar
- 1 tablespoon ginger, minced
- 1 teaspoon garlic, minced
- 2 teaspoons chili garlic sauce
Instructions
- Cook and drain the noodles. Cook noodles according to directions on the package (usually about 5 minutes) in boiling water. Drain, rinse under cold water, drain again and transfer to a large bowl. Add the sesame oil and toss well.
- Make the sauce. Whisk all the ingredients for the sauce in a bowl and add to the noodles. Toss until noodles are evenly coated.
- Garnish and serve. Top with cucumber and/or peanuts. Serve at room temperature – or toss them in the fridge until cold. Your choice.
Notes
Keep leftover sesame noodles in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 337
- Sugar: 5.2g
- Sodium: 349mg
- Fat: 16.4
- Saturated Fat: 2.5g
- Unsaturated Fat: 5.6g
- Trans Fat: 0g
- Carbohydrates: 37.6g
- Fiber: 3.6g
- Protein: 10g
- Cholesterol: 33mg
I love this sauce! I agree that usually it is too peanutty, and using the tahini makes these so delicious! I am always trying to add more veggies to meals, so I add matchstick or shredded carrots, and matchstick red peppers and mix them in. This is the perfect summer meal!
Thank you so much, Ann! 🙂
Looks great! A few boiled bok-choy leaves would be a great addition to it.
I make something similar- will be trying your recipe this week! I add a couple more veg in to quickly steam with the last minute or two with my noodles. Carrots, bok Choi, green beans… but purple cabbage umm… not recommended as it turns everything grey!
Great tip Christine! It’s true that the prettier the dish looks, the more delectable it is 🙂