Sesame noodles originates from northern China cuisine and is loved especially by people living in Beijing. When I studied for my undergraduate degree there, there is a small diner owned by a couple in their 50’s who made the best sesame cold noodles right outside of our university.
As a reminder of the good old days when me and my friends used to go to that diner for this dish. I have decided to make this sesame cold noodles dish at home today. I felt like you guys would be interested in how to make this as well because it’s super tasty, incredibly easy-to-make and also very budget-friendly!
The sesame sauce is the key to this dish. It’s made by mixing together sesame paste, soy sauce, sugar, sesame oil, rice vinegar and water in a container. If you like it spicy, add a little bit of Sriracha!
Sesame paste is made from ground sesame seeds. It’s a healthier alternative to peanut butter and people are less likely to have allergic reaction to it. (This is the type of sesame paste I am currently using, could be replaced with tahini sauce as well)
Before digging in, simply mix everything well with a pair of chopsticks and you’re all set! I spent only less than 10 minutes to make this dish today. While this dish is normally served as an appetizer, I think it’s a great choice for a quick breakfast as well!
I hope you enjoy making this easy sesame noodle at home. If you like this recipe, please leave a rating and share it with your friends!
- 1 serving of then Japanese wheat noodles (or any other type of noodles that's available to you)
- a stalk scallion, cleaned and chopped
- a teaspoon roasted sesame seeds (optional)
- Sesame sauce:
- 2 tablespoons puresesame paste
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 teaspoonrice vinegar
- 1 teaspoon sriracha sauce
- ½ teaspoon sugar
- Bring a medium pot of water to boil over high heat, turn the heat down to medium, cook the noodles for a few minutes following the instruction on the package, strain, rinse the noodles under cold water, drain well and transfer to a bowl.
- Whisk together sesame paste, soy sauce, water, sesame oil, rice vinegar, sriracha sauce and sugar until no lumps are left.
- Pour the sesame sauce onto the noodle, top with scallion and roasted sesame seeds.
- Mix well and enjoy!
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3 comments
I’ve made these several times in the past week, my family gobbles them up. I ran out of sesame paste (since we’ve been eating these so much) and substituted 1.5 tablespoons of crunchy peanut butter (it’s what I had) and it was still really good (and I’m not a fan of peanut buttery sesame noodles). Thanks for the recipe!
Hi Hilary,
You are very welcome 🙂 I am glad you and your family enjoyed the dish!
What a great, fast recipe. Really perked up my quarantine lunch rotation..I’m gluten free, so I used rice noodles. And I subbed almond butter, and sweet chili paste for the hot sauce & sugar. Fab!