These Sesame Noodles are creamy, savory, and totally addictive. The sauce is rich from sesame, balanced with soy sauce and a little sweetness, and it clings to every noodle. This is one of those meal prep friendly recipes that tastes even better after it sits for a bit.
Introduction
When you need an easy weeknight dinner or a quick lunch that feels like a treat, Sesame Noodles always delivers. It’s a simple stir-and-toss situation, and you can serve it warm or cold.
The standout feature is the sauce: a quick whisk of sesame oil, peanut butter, soy sauce, and garlic that turns silky and coats the noodles perfectly. I’ve had friends text me “I can’t stop eating this” after making these Sesame Noodles—it’s that kind of recipe.
Why You’ll Love This Sesame Noodles
- Fast and easy: The sauce comes together in minutes with pantry staples.
- Better than takeout: Creamy, glossy noodles with fresh flavor at home.
- Meal prep friendly: Packs well and holds up great in the fridge.
- Customizable: Add veggies, tofu, or shredded chicken pieces if you like.
- Cozy and satisfying: Rich sesame flavor makes it comfort food.
Ingredients for Sesame Noodles
Noodles
- Spaghetti or ramen noodles (12 oz): Easy and reliable for this sauce.
- Swap: Udon or rice noodles.
Sauce
- Peanut butter (1/3 cup): Makes the sauce creamy and rich.
- Swap: Sunflower butter if needed.
- Low-sodium soy sauce (1/4 cup): Salty, savory backbone.
- Swap: Tamari for gluten-free.
- Sesame oil (1 1/2 tbsp): That signature toasted sesame flavor.
- Rice vinegar (1 tbsp): Brightens and balances the richness.
- Swap: Apple cider vinegar.
- Honey (1 tbsp): Adds gentle sweetness.
- Swap: Brown sugar (1 tbsp).
- Garlic, minced (2 cloves): Punchy flavor.
- Ginger, grated (1 tsp): Fresh zip.
To Thin the Sauce
- Warm water (2–6 tbsp): Helps the sauce turn silky and coat noodles.
Garnish
- Sesame seeds (1 tsp) and green onions (2): Crunch and freshness.
- Optional cucumber ribbons (1 cup): Cool, crisp contrast.
How to Make Sesame Noodles
- 1. Boil noodles until just tender, then drain and rinse briefly with cool water if you want them served cold.
- 2. Whisk peanut butter, soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger until thick and smooth.
- 3. Thin the sauce with 2 tbsp warm water, whisking until it turns silky. Add more water a tablespoon at a time until it’s pourable.
- 4. Toss noodles with the sauce in a large bowl until evenly coated. If it looks too thick, whisk in another splash of warm water until glossy.
- 5. Top with sesame seeds and green onions. Add cucumber ribbons for extra crunch and freshness.
Tips for Perfect Sesame Noodles
- Use warm water: It helps the peanut butter sauce turn smooth and silky.
- Go low-sodium: Easier to control salt and keep the sauce balanced.
- Taste and adjust: Add a little more vinegar for brightness or honey for sweetness.
- Toss while noodles are warm: Warm noodles grab the sauce better.
- Save a splash: Keep a bit of warm water handy to loosen leftovers.
Variations & Substitutions
- Spicy version: Add 1–2 tsp chili garlic sauce or a pinch of red pepper flakes.
- Add protein: Toss in cubed tofu or shredded chicken pieces.
- More veggies: Add shredded carrots, snap peas, or sautéed mushrooms.
- Gluten-free: Use tamari and rice noodles.
- Leftover idea: Turn it into noodle bowls with extra cucumbers and a soft-boiled egg.
Storing & Reheating
Store Sesame Noodles in the fridge for up to 4 days. The sauce thickens as it sits, so stir in 1–2 tbsp warm water before serving. You can eat leftovers cold or warm them gently in a skillet over low heat.
Serving Suggestions & Pairings
- Pair with a simple cucumber salad or steamed edamame.
- Serve alongside roasted broccoli or sautéed snap peas.
- Pack for meal prep lunches—add garnishes right before eating.
- Great for potlucks because it travels well.
Reader Review: “These sesame noodles are dangerously good. I made them for lunch and ended up eating half the bowl right away!”
If you try these Sesame Noodles, leave a rating and comment—are you adding spice, extra veggies, or keeping it classic?
Print
Sesame Noodles (Best Ever, Easy, Creamy-Savory)
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A quick and flavorful dish with noodles tossed in a creamy sesame sauce made from peanut butter, soy sauce, and sesame oil—perfect for weeknights or meal prep.
Ingredients
For the Noodles:
8 ounces noodles (such as spaghetti, lo mein, or soba noodles)
1 tablespoon sesame oil (or vegetable oil)
For the Sauce:
1/4 cup tahini (or peanut butter)
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
1 tablespoon maple syrup (or honey)
1 tablespoon sesame oil
1 tablespoon water (to thin, as needed)
1 teaspoon grated fresh ginger (optional)
1 clove garlic, minced
1/2 teaspoon chili paste or sriracha (optional, for heat)
For garnish:
2 tablespoons sesame seeds
1/4 cup chopped green onions
1 tablespoon chopped cilantro (optional)
Lime wedges (optional)
Instructions
Cook the noodles. Bring a large pot of salted water to a boil and cook the noodles according to the package instructions. Drain and set aside. Toss the noodles with 1 tablespoon sesame oil to prevent sticking.
Make the sauce. In a bowl, whisk together tahini (or peanut butter), soy sauce, rice vinegar, maple syrup, sesame oil, water, ginger, garlic, and chili paste (if using). Whisk until smooth and creamy. Adjust the water if the sauce is too thick.
Combine noodles and sauce. In a large bowl, toss the cooked noodles with the sesame sauce until well coated.
Garnish. Sprinkle with sesame seeds, green onions, and cilantro. Serve with lime wedges if desired.
Serve. Enjoy the sesame noodles warm or chilled as a side dish or light main course.
Notes
Make it spicy: Adjust the level of chili paste or sriracha based on your heat preference.
Make-ahead: These noodles can be made ahead of time and stored in the refrigerator for up to 3 days.
Add-ins: You can add sautéed veggies, tofu, or shredded chicken for extra protein.
Gluten-free: Use gluten-free noodles and tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main/Side
- Method: Stovetop
- Cuisine: Asian-inspired