Quick and Easy Sesame Noodles! Can be served hot or cold. Enjoy as a side dish or add in additional veggies or cooked protein for a simple dinner.
Slurrpy, take-out-worthy sesame noodles! Perfect as a side dish or make it a main meal by adding in more vegetables and cooked protein. Either way, you are going to love these creamy, perfectly spiced sesame noodles.
I love the added snow peas, carrots, and cucumber in these noodles for extra texture and crunch. However, if you want just noodles without the additional vegetables, then you can skip adding them in.
Here’s what you’ll need to make these sesame noodles:
That list may look long, but most of the ingredients are pantry staples. I call for both tahini and peanut butter because I think just using peanut butter makes the noodles too peanuty and I like a balance of both.
Sesame noodles traditionally use a Chinese sesame paste instead of tahini, which you can find at International grocery stores or in some well-stocked grocery stores. I used Soom tahini to make these, which I always have on hand and it works great!
For more mild sesame noodles, you can reduce the addition of sriracha, chili crisp, and garlic sauce. You don’t need all three- you really just need one of them. I added the options depending on what you have in your fridge already. If you already have chili crisp, then there is no need to go out and buy Sriracha. That said, I prefer the chili garlic sauce if you have it, like sambal oelek.
To make these gluten-free, use tamari in place of the soy sauce and a gluten-free noodle like a rice noodle or a gluten-free spaghetti.
Lastly, the vegetables are optional. I prefer a combo of cucumber, carrot and lightly blanched snow peas but other vegetables, like green or red bell pepper, broccoli, and mushrooms will also work.
Cook the pasta and drain in cold water to stop cooking. Set aside. Whisk together the ingredients for the sauce and set aside. You can also make the sauce in a small blender or mini food processor
Heat a medium skillet over medium heat. Add the sesame seeds and cook, stirring often, until just toasted, about 2-3 minutes. Remove from heat and set aside. Toss sauce with noodles and sesame seeds. 
Add the vegetables then toss again. The sauce will thicken as it cools, so recommend serving this one after you make it. 
We eat this as a full meal, but I’m also Italian and happily consider almost any pasta dish a full meal– including sesame noodles!
That said, this one is great with your favorite protein either added or on the side. You can try adding in crispy tofu cubes or marinated tofu cubes, like the ones from Hodo.
These noodles thicken as they sit. If you plan on making them in advance, like for a potluck or get togethers, then I’d recommend adding the sauce right before serving. Or, you can add in a small amount of the sauce, then add the rest right before serving. I find these taste best right after making them.
However, if you have any leftovers, then you can store them in an airtight container for 2-3 days in the fridge.
You can use various types of noodles depending on what type of sesame noodles you prefer. I like spaghetti as it’s easy to find and I always have it on hand, but soba noodles, ramen noodles, rice noodles, and udon noodles all work. For a veg-focused side dish, you could also substitute zucchini noodles for the spaghetti.
Yes, you can add in more vegetables or omit them completely. When I was growing up, my mom’s sesame noodles just had a simple toasted sesame oil, sesame seeds and scallions– that’s it! I added in the vegetables because I like the color and nutrition.
If you make these sesame noodles, make sure to come back to leave a rating and a comment! Your feedback helps other readers, and seeing you make my recipes makes my day.
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Quick and Easy Sesame Noodles! Can be served hot or cold. Enjoy as a side dish or add in additional veggies or cooked protein for a simple dinner.
The sauce will thicken as it cools. If you want to serve ahead of time, then toss the noodles with a tablespoon or two of the sauce. Right before serving, add the sauce and vegetables.
Thinly slicing the vegetables are key to the texture of this dish. They should be similar in texture to the noodles.
Snow peas can be crunchy, so I recommend blanching them first. To do so, bring a pot of water to a boil, then add the snow peas and cook until just bright green, about 2-3 minutes. Remove, let cool, and thinly slice.
For a side dish, you can also omit the vegetables. For a full meal, I love this topped with grilled tofu or crispy baked tofu.
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(2 comments) leave a comment
I’m assuming a frozen bag of stir fry vegetables would not work?
I don’t see why not? You may have to add more sauce to cover if you are using an entire bag of stir-fry vegetables– that would be my only concern is that it’s likely more vegetables than listed here but I think it could work and be very efficent!