Takeout-Style Sesame Noodles

Updated June 24, 2024

Overview

A quick, restaurant-quality sesame noodle dish with a creamy, umami-rich sauce. Perfect for weeknights or gatherings, it balances tangy rice vinegar, savory soy, and spicy heat with a nutty, chewy texture.

Ingredients

• Noodles: 1 pound (450g) fresh or frozen Chinese wheat noodles (e.g., udon; substitute thick spaghetti/linguine if needed)

• Seasoning Sauce:

• 2 tablespoons toasted sesame oil (divided; 1 tsp reserved for later if using tahini)

• 3½ tablespoons low-sodium soy sauce

• 2 tablespoons rice vinegar

• 2 tablespoons Chinese sesame paste (zhima jiang, toasted sesame seeds)

• 1 tablespoon smooth peanut butter

• 1 tablespoon granulated sugar

• 1 tablespoon finely grated fresh ginger

• 2 teaspoons minced garlic

• 2 teaspoons chili-garlic paste, chile crisp, or chile oil (adjust for heat)

• Garnishes:

• ½ cucumber, peeled, seeded, and cut into ⅛-inch sticks

• ¼ cup chopped roasted peanuts

Preparation Steps

Step 1: Cook the Noodles

Bring a large pot (6–8 quarts) of salted water (1–2 tsp salt per quart) to a rolling boil. Add noodles:

• Fresh noodles: Cook 4–5 minutes until barely tender (retains slight chew; test by biting—should not be hard).

• Frozen noodles: Thaw first, then boil 5–6 minutes (longer than fresh, as they’re pre-cooked).

Pro Tip: Reserve ½ cup noodle water before draining to thin sauce later if needed.

Step 2: Cool and Toss Noodles

Drain noodles in a colander. Rinse under cold water until completely cooled (stops cooking and prevents sticking). Drain again, then toss with 1 tsp toasted sesame oil to coat and prevent clumping. Set aside.

Step 3: Prepare the Sauce

In a medium bowl, whisk together:

• Remaining 1½ tablespoons toasted sesame oil (add 1 tsp more if using tahini)

• Soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic, and chili-garlic paste.

Technique: Whisk until smooth; if thick, add warm water or reserved noodle water to thin.

Step 4: Combine Noodles and Sauce

Add the sauce to the oil-coated noodles and toss until evenly coated. Adjust with cold water/noodle water if too thick.

Step 5: Garnish and Serve

Transfer to a serving platter. Top with cucumber sticks and roasted peanuts. Serve immediately, or chill with minimal sauce (add extra sauce later to prevent dryness).

Recipe Notes

Key Ingredient Tips

• Sesame Paste vs. Tahini: Chinese sesame paste is toasted; substitute tahini + 1 tsp toasted sesame oil, and add 1 extra tbsp peanut butter for creaminess.

• Spice Adjustments: Reduce chili-garlic paste for milder flavor, or add ¼ tsp cayenne if needed.

• Large-Batch Prep: For crowds, double the sauce (use a stick blender for smoothness) and toss with warm noodles; chill undersauced noodles and add sauce fresh.

Substitution Guide

• Noodles: Thick spaghetti/linguine (Italian pasta) works; dried noodles need 1–2 tbsp less water, cooked 5–6 minutes.

• Veggies: Bean sprouts, julienned carrots, or fresh cilantro add crunch.

• Oil: Toasted sesame oil is essential; regular sesame oil works if unavailable.

User Comments

• “Learned from a Chinese native! Substitute spaghetti for noodles, toasted sesame oil (instead of paste), keep peanut butter, add cayenne if no chili-garlic paste. Thin veggies like beansprouts for garnish.”

• “Made for crowds dozens of times—double sauce with a stick blender, toss warm noodles, chill, and add sauce fresh—no dryness!”

• “Clarification: Recipe is for 1 lb fresh/frozen noodles (not dried). Dried noodles need 1–2 tbsp less water, adjust sauce ratio.”

• “Five stars! Tasted like 1980’s NYC Szechuan Empire—spaghetti works, extra sauce keeps it moist.”

Enjoy this quick, adaptable sesame noodle dish—perfect for any occasion!