Sesame noodles at room temperature are one of my favorite things to keep in the fridge. Try it. The dressing is built while the noodles cook: soy sauce, sesame oil, rice vinegar, a little sugar, garlic, a hit of chili oil. It takes about five minutes to whisk together and it makes noodles that taste like they came from somewhere much better than your kitchen at 6pm. Don’t rinse the noodles after draining. The starch on the surface grabs the dressing and holds it. Cold, fresh, or somewhere in between, they work in every state.
How to Make Sesame Noodles
Build the dressing first
Whisk everything together before the noodles go into the water. That way the dressing is ready the moment the pasta drains, and you can toss while the noodles are still warm. Do it. Warm noodles absorb the sauce faster and more evenly than cold ones.
Toast the sesame seeds
A dry pan over medium heat for two to three minutes, until fragrant and lightly golden. Raw sesame seeds taste dusty and mild. Toasted ones have a nutty depth that stands out against the soy and sesame oil dressing rather than disappearing into it. 
Scallions go on last
Toss the noodles with the dressing, plate them, then top with sliced scallions and the toasted seeds. Adding the scallions while the noodles are still hot wilts them and flattens their sharpness. You want that fresh, slightly raw bite in every forkful.
Sesame Noodles
- Total Time: 5 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
A quick and flavorful noodle dish, perfect for a weeknight meal or a casual lunch. The sesame dressing is irresistible!
Ingredients
- 1 package Chinese Noodles
- 1/4 cup low-sodium Soy Sauce
- 2 Tbsp sugar
- 4 cloves Garlic
- 2 Tbsp Rice Vinegar
- 3 Tbsp Pure Sesame Oil
- 1/4 tsp Hot Chili Oil
- 4 Tbsp Canola Oil
- 2 scallions
- 2 Tbsp sesame seeds
Instructions
- Bring a large pot of water to a boil, add the Chinese noodles, and cook according to the package directions until just tender.
- While the noodles cook, whisk together the soy sauce, sugar, minced garlic, rice vinegar, sesame oil, chili oil, and canola oil in a bowl until the sugar dissolves and the dressing is well combined.
- Drain the noodles and shake off the excess water but do not rinse them; warm noodles absorb the dressing better.
- Pour the dressing over the warm noodles and toss thoroughly using tongs until every strand is coated.
- Transfer to a serving bowl or platter.
- Scatter the sliced scallions and sesame seeds over the top.
- Serve warm or at room temperature.
Notes
- For a richer flavor, toast the sesame seeds in a dry pan before adding them to the dressing.
- If you prefer a sweeter dressing, increase the sugar to 3 tablespoons.
- These noodles are best served immediately, but leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
- Prep Time: 5 minutes
- Cook Time: 10 mins
- Category: Side Dish
- Method: No-Cook
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 4
- Protein: 8
Frequently Asked Questions
Can I use regular spaghetti instead of Chinese noodles?
You can, but the texture will be different. Chinese egg noodles have a chewier bite that works better with this dressing. If using spaghetti, slightly undercook it so it stays firm.
Why not rinse the noodles after draining?
Warm, slightly starchy noodles absorb the dressing much better. Rinsing cools them down and washes away the surface starch that helps the sauce cling. Just shake off excess water and toss immediately.
How spicy is this with the chili oil?
At 1/4 teaspoon, the chili oil adds warmth but not real heat. It is a background note. If you want more kick, increase it to 1/2 or 1 teaspoon, tasting as you go.
