These Sesame Noodles are the fast, flavorful meal you make when you need dinner now. The sauce is savory, nutty, and a little tangy, and it coats every strand perfectly. You can eat Sesame Noodles warm, cold, or straight from the fridge the next day. They’re simple, cozy, and better than plain pasta night.
Intro
Sesame Noodles are a weeknight lifesaver because the sauce is basically pantry staples. You whisk, you toss, you eat. And if you want to make it a full meal, you can add veggies or protein in two seconds.
The standout detail is toasted sesame oil. It’s small but powerful, and it’s what makes the noodles taste like a restaurant-style dish. Don’t skip it.
This Sesame Noodles recipe is also meal prep-friendly. Make a big bowl, pack lunches, and enjoy it all week.
Why You’ll Love This Sesame Noodles
- 15-minute meal: Faster than delivery.
- Pantry-friendly: Mostly sauces and noodles.
- Great hot or cold: Perfect for lunch and meal prep.
- Big flavor, little effort: Whisk once, toss once.
- Customizable: Add veggies, tofu, or chicken pieces.
Ingredients for Sesame Noodles
Noodles
- Long noodles (12 ounces spaghetti or linguine) – Easy and works great; you can also use ramen noodles.
Sesame Sauce
- Soy sauce (1/3 cup) – Savory base; low-sodium is a great choice.
- Toasted sesame oil (2 tablespoons) – Nutty flavor that makes the dish.
- Rice vinegar (2 tablespoons) – Brightens the sauce.
- Honey (1 tablespoon) – Adds a gentle sweetness; brown sugar works too.
- Garlic (2 cloves, minced) – Adds punch.
- Ground ginger (1 teaspoon) – Warm flavor; fresh grated ginger works too.
- Chili garlic sauce (1 teaspoon, optional) – Adds a little heat.
Finish
- Green onions (1/2 cup, thinly sliced) – Fresh crunch and color.
- Toasted sesame seeds (1 tablespoon) – Optional, but tasty.
Sesame Noodles Recipe Step-by-Step
- 1. Boil the noodles: Cook noodles in salted water until al dente. Drain well.
- 2. Whisk the sauce: In a bowl, whisk soy sauce, toasted sesame oil, rice vinegar, honey, garlic, ginger, and chili garlic sauce (if using).
- 3. Toss to coat: Add hot noodles to a large bowl and pour the sauce over. Toss until glossy and evenly coated.
- 4. Finish: Add green onions and toss again. Sprinkle sesame seeds on top.
- 5. Adjust if needed: If it looks too thick, toss in 1–2 tablespoons warm water until silky.
Tips for Perfect Sesame Noodles
- Use toasted sesame oil: It’s the main flavor.
- Toss while noodles are warm: Warm noodles soak up sauce better.
- Salt the water: It’s your first layer of flavor.
- Add water if needed: A small splash makes everything smooth again.
Variations & Substitutions
- Peanut sesame noodles: Stir in 2–3 tablespoons peanut butter for a creamy sauce.
- Add veggies: shredded carrots, cucumbers, cabbage, or steamed broccoli.
- Add protein: baked tofu cubes, shrimp, or chicken pieces.
- Gluten-free: Use rice noodles and gluten-free soy sauce.
Storing & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Serve cold: These are great chilled for lunch.
- Reheat: Warm gently in a skillet with a splash of water to loosen.
Serving Suggestions & Pairings
- Pair with dumplings, edamame, or a crunchy cucumber salad.
- Serve as a side with grilled chicken pieces or tofu.
- Perfect for meal prep lunches.
Reader Review: These noodles saved my weeknight. So fast and the sauce tastes like a restaurant!
If you make these Sesame Noodles, leave a rating and comment. Did you keep them simple or add peanut butter and extra veggies?