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Sesame Noodles

Sesame Noodles


Sesame Noodles Recipe

Serves 2 | Prep Time: 5 Minutes | Cook Time: 10 Minutes


8 oz regular spaghetti or soba noodles
Water, for boiling
2 tablespoons oil
Black and white sesame seeds, for garnishing
Chopped scallions, for garnishing

Sesame Sauce:

2 1/2 tablespoons Chinese sesame paste or Tahini paste, lightly heated in microwave under low heat
1 tablespoon peanut butter
1 1/2 tablespoons sweet soy sauce
1 teaspoon vinegar (apple cider, balsamic, black or Chinese rice vinegar)
1 tablespoons pure toasted sesame oil
1 tablespoon chili oil, optional
Salt and sugar to taste


Cook the noodles according according to the packaging instructions. Rinse in cold running water, drained and set aside.

Mix all the ingredients in the Sesame Sauce, stir to combine well. You may adjust the ingredients per your taste.

Heat up a pan or skillet on medium heat and add the oil. Transfer the noodles to the pan or skillet and do a few quick stirs. Add the Sesame Sauce to the noodles, stir to combine well. Garnish the noodles with generous amount of sesame seeds and the chopped scallions. Serve at room temperature, or you may chill the Sesame Noodles in the refrigerator before serving.

Cook’s Note:

If you don’t have sweet soy sauce, use regular soy sauce and add more sugar to taste to the Sesame Sauce.

Serve Sesame Noodles with:

Garlic Bok Choy

Garlic Bok Choy

Miso-Glazed Salmon

Miso-Glazed Salmon

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24 COMMENTS... read them below or add one

  1. Babs

    This looks amazing and easy to do (even for me). I do believe I even have all of the ingredients on hand and so will try this today. Thanks for a great looking dish.

  2. A great recipe for light vegetarian dinner, i am going to try it tonight,thank you.
    i wish i could get a visa to Malaysia,your food and country looks so good!

  3. Spring is in the air here in London. Cooking these delicious noodles is the perfect accompaniment to the birdsong drifting in through the window… and a nice, cold beer. Thanks for sharing this recipe.

  4. Bernie

    I absolutely LOVE these noodles, especially in the summer!! Adding some hot chili oil is a nice touch. I will have to try them with a bit of heat added.

    Thanks for the great tip!!

  5. Ron Henderson

    In the front page description you mention use of “..creamy peanut butter..” I did not see this in the recipe and to be honest with you, I see no place for peanut butter in this dish – dish is great as it stands.

  6. Lily

    I made these last night and it was so delicious! I love the toasty flavor brought in by the tahini. The chili oil is a must for the perfect hint of warmth and spice. I love your recipes and always find the ideas, ingredients, and steps so accessible and so full of variety. Thank you!

  7. Vi

    You’re right this is really good. The second time I made this, I added steamed broccoli and I use bean thread noodles instead of the other ones. It was so good.

  8. J

    Hello, I went to the Chinese store. There are so many brands of Chinese sesame paste. Can you please post a picture of the one you use? Thank you

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