It’s been hot this summer, and I’ve been making these Chinese Sesame Noodles on repeat. They’re perfect at room temperature, with a creamy sesame sauce that clings to every noodle and just enough spice to wake everything up. My cravings for this dish aren’t limited to summer, though. I’ll happily have these for lunch or dinner all year long. And after your first bite, I think you’ll feel the same!
Chinese Sesame Noodles
These Cold Sesame Noodles are endlessly customizable, quick to toss together, and packed with big, bold flavor. In just 20 to 30 minutes, you’ll have a dish that’s equally at home on a busy weeknight, at a picnic, or as part of a summer buffet.
About Chinese Sesame Noodles
I’ve made more than a few Sesame Noodle recipes over the years. I liked them all. This one I love. It’s the brainchild of my sister, who’s passed along many wonderful recipes over the years. And she’s every bit as obsessed with perfection as I am, so you gotta know this is the best!
Each addition brings something special, creating an outstanding balance of flavors. Along with the peanut butter often found in American versions, there’s sesame paste or tahini for extra depth and richness. Chinese black vinegar adds a deep, rich, almost smoky umami note. And instead of just one sesame oil, there are two: hot sesame oil for a gentle kick and toasted sesame oil for that unmistakable nutty aroma.
Speaking of heat, it’s really more about flavor than spice. The hot sesame oil, chili crisp, and chili garlic paste each add a little warmth while contributing layer upon layer of savory complexity. Freshly grated ginger rounds everything out with its bright, fragrant warmth.
A little ham is the perfect addition, along with thin ribbons of egg, a classic garnish for many Asian noodle dishes. They both boost the protein while adding color and texture. As for the vegetables, choose your favorites from the garnish suggestions or add your own. As I mentioned, this dish is endlessly customizable.
Making Chinese Sesame Noodles
This recipe comes together quickly. I mentioned 20 to 30 minutes, but that really depends on the add-ins you choose. Some take just a minute or two, while others require a little extra prep.
I know my sister perfected this recipe over time, so don’t tell her I said this! If you can’t source every ingredient, don’t worry. I’d much rather see you make a fabulous bowl of sesame noodles than skip the recipe because you can’t find one specialty ingredient.
Substitutes for Chinese Sesame Noodles
- Chinese Sesame Paste: Substitute tahini or use all peanut butter.
- Chinese Black Vinegar: Substitute rice vinegar. If that’s not an option, a basic (not aged) balsamic vinegar can work in a pinch. Add it a little at a time and adjust to taste.
You’ll notice there are three spicy ingredients in these sesame noodles: hot sesame oil, chili crisp, and chili garlic sauce. Each brings its own kind of heat along with a different layer of flavor.
If you already have them or know you’ll use them again, it’s worth trying all three. If not, don’t feel like you need to buy everything. Choose whichever one appeals to you and add it to taste.
If I had to pick just one, I’d recommend chili garlic sauce for its versatility. Chili crisp would be my second choice, especially since it’s become so popular and works in so many dishes.
Choosing Mix-ins
Think of these Sesame Noodles as the base recipe, then make them your own. They’re incredibly versatile and easy to customize.
Protein: Egg isn’t found in every Sesame Noodle recipe, but I love it here. It soaks up a little of the sauce while adding both richness and protein. The ham is another favorite, although julienned pork or other cooked proteins work just as well.
Vegetables: Cucumbers and scallions are classic additions and are found in nearly every version. Radishes or daikon add a fresh crunch, while jalapeños contribute a little fresh heat. Shredded carrots and crisp bell peppers are both excellent choices, too.
Snow Peas: One of my favorite additions is snow peas. I prefer them blanched rather than raw—they stay bright green and crisp-tender while losing that raw edge. Better yet, any leftovers can be frozen for another meal.
Blanching Snow Peas
- Bring a pot of water to a boil.
- Add the snow peas and blanch for 1 minute.
- Immediately plunge them into ice water to stop the cooking and preserve their bright color, flavor, and crisp texture.
- Drain well and pat dry before using.
Freezing Extra Snow Peas
If you have extra blanched snow peas, package them in moisture-proof freezer bags or containers to help prevent freezer burn. They’ll be ready whenever you need them for another batch of sesame noodles or your favorite stir-fry.
Leftover Sesame Noodles:
- The noodles store beautifully in the fridge for several days. They may tighten up a bit as the sauce absorbs into the noodles. Just add a touch of warm water to restore them.
- Some of the add-ins may not fare as well. You may want to pick and choose what to consume before stashing your noodles in the fridge.
If You Like Chinese Sesame Noodles, You Might Also Like:
- Cold Asian Peanut Noodle Salad – this is one of my old school sesame noodle recipes, leaning more toward Thai than Chinese.
- Spicy Thai Noodle Salad – another summer favorite, this fresh, bright noodle salad has a little spice and is comes in at a budget; it starts with basic ramen noodles.
Spicy Thai Noodle Salad
Winning at the Grocery:
Check out my post on Winning at the Grocery, a series designed to help you take advantage of the lowest prices throughout the calendar year. My 12 Strategies Series is an in-depth guide to saving money on groceries.
Saving money is all about recognizing the cycles of groceries over time.
For this recipe, pay attention to these Grocery Cycles when buying Asian condiments. They’re often on sale during the Chinese New Year or in May during Asian American and Pacific Islander Heritage Month. If you have an Asian market near you, they have fabulous prices all the time.
And of course, I have my favorite add-ins, but let the produce market be my guide as to when to make this dish!
Hi, and thanks for stopping by. I hope this recipe inspires you to make your own Chinese Sesame noodles. They’re simple to make and give classic Chinese vibes. It’s perfect for summer or any time!
Mollie
Chinese Sesame Noodles
Chinese Sesame Noodles
This is another favorite recipe shared by my sister!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: main dish ham
- Cuisine: Asian
Ingredients
Have all ingredients ready before starting the noodles.
Noodles:
- 1 pound thin spaghetti
Omelette (eggs):
- 3 large eggs
- salt and pepper to taste
- 1 tablespoon of oil (vegetable or sesame)
Sesame Dressing:
- 3 tablespoons sesame paste (Chinese sesame paste or Tahini)
- 1 tablespoon creamy peanut butter
- 4 tablespoons low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon black vinegar
- 1 teaspoon hot sesame oil
- 1 teaspoon chili crisp in oil
- 1 teaspoon chili garlic paste
- 1/2 teaspoon sugar
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 to 2 teaspoons warm water, if needed
Mix-Ins & Garnish
- 1 cucumber, shredded
- 4 to 6 scallions, thinly sliced
- 1 jalapeño, or to taste, thinly sliced
- 4 to 6 ounces sliced ham, julienned
- 1 to 2 ounces snow peas, lightly blanched (optional)
- 1/2 small red bell pepper, thinly sliced then cut into 1 1/2 inch pieces (optional)
- Sesame seeds, for garnish
Instructions
For the Noodles:
Bring a large pot of generously salted water to a boil. Cook the spaghetti until just al dente according to package directions.
Drain the spaghetti and rinse briefly under cold water until cooled. Drain well.
Place the cooled noodles in a large serving bowl.
While the pasta cooks, prepare the omelette, dressing, and preferred add-ins and garnishes.
For the omelette (eggs):
Crack the eggs into a bowl; beat until mixed well. Add salt and pepper to taste.
Heat a non-stick skillet or wok over medium-high heat and add the oil. Once hot, pour in the eggs, tilting the pan to spread to the edges.
Cook until edges are set (a minute or two), then lift the edges of the omelet to allow any uncooked egg to flow to the edges. When mostly set (still should be very moist on top), fold omelette in half.
Slide out of pan, allow to cool. Slice into thin strips of desired length.
For the dressing:
Mix together the sesame paste and peanut butter. Add the soy sauce, sesame oil, black vinegar, hot sesame oil, chili crisp in oil, chili garlic paste, sugar, minced garlic, and ginger.
If needed, whisk in a teaspoon or two of warm water to loosen the dressing. Dressing should be thick enough to coat noodles.
Put it together:
Add the dressing to the noodles and toss thoroughly until every strand is evenly coated.
Fold in the shredded cucumber, sliced scallions, diced jalapeño, ham, and egg strips. Add optional snow peas and/or bell pepper strips if using.
Sprinkle with sesame seeds before serving.
Serving:
Serve chilled or at cool room temperature. The flavors improve after the noodles rest for 20 to 30 minutes.
Notes:
- Chinese sesame paste has a deeper, toastier flavor than tahini, but either can be used.
- Adjust the heat by increasing or decreasing the chili garlic paste and chili crisp.
- This keeps well for several days in the refrigerator, making it an excellent make-ahead lunch or picnic dish.
- If the noodles seem dry after refrigeration, toss with a splash of soy sauce or a drizzle of sesame oil before serving.
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