10-Min Sesame Noodles!

Ingredients

• 170 g (6 oz)dried knife-cut noodles
• 3 tbsptahini sauce or Chinese sesame paste
• 1 1/2 tbsplight soy sauce
• 1 1/2 tbsprice vinegar
• 1 tspbalsamic vinegar or Chinese black vinegar
• 1 tbspminced garlic
• 2 tbsp, optionalwater
• 1 tbsp, or more to tastecrisp chilli oil
• 2 tsptoasted sesame seeds
• To tastesliced spring onion
• To taste, optionalsliced red chillies

Instructions

1. 1

   Cook the noodles

   Bring a large pan of water to the boil. Cook the knife-cut noodles according to the packet directions, about 5–7 minutes.

2. 2

   Mix the sauce

   In a bowl, whisk together the minced garlic, tahini, rice vinegar, soy sauce, balsamic vinegar and 2 tbsp water until combined.

3. 3

   Coat the noodles

   When the noodles are cooked, drain them and toss with the sauce mixture until evenly coated.

4. 4

   Add the toppings

   Top with crisp chilli oil, adjusting the amount to suit your preferred heat, then add sliced spring onion and red chillies. Finish with toasted sesame seeds and serve warm.

What are sesame noodles?

Sesame noodles are noodles tossed in a sauce built around sesame paste, often balanced with salty and acidic ingredients. This version pairs tahini or Chinese sesame paste with soy sauce and vinegar, then adds crisp chilli oil for heat.

Knife-cut noodles bring a broad, chewy texture that holds the coating well. The quick method makes this a practical noodle dish when you want a punchy sauce without a long cooking process.

Nutrition and macros by portion

The nutrition label shows one serving as written: 346 calories, 12g protein, 43g carbs, 15g fat.

The noodles provide most of the carbohydrates, while the sesame paste and chilli oil contribute much of the fat. The noodles also contribute some protein, with a little more from the sesame paste and soy sauce. Pair a serving with vegetables for a more varied plate.

Choosing the sesame paste

Tahini: Its smooth, nutty flavour makes an easy-to-find base for the sauce.

Chinese sesame paste: Use it as the recipe’s alternative for a deeper toasted sesame character; stir it well if the paste has separated.

Whisking a smooth sauce

Sauce texture: Whisk the garlic, sesame paste, soy sauce and vinegars together before adding the noodles so the seasonings are distributed evenly.

Water: The recipe includes 2 tbsp to loosen the mixture, particularly for knife-cut noodles. It notes that water can be omitted if using another type of noodle.

Getting the noodles right

Timing: Follow the packet directions, using the stated 5–7 minutes as a guide for the knife-cut noodles.

Doneness: Check the noodles as they cook and drain them once tender according to the packet guidance. Toss them with the sauce while warm so it clings to the strands.

Balancing the toppings

Chilli oil: Start with the listed tablespoon, then adjust the amount to your taste. Its crisp texture and heat contrast with the smooth sesame sauce.

Fresh finish: Spring onion, optional red chillies and toasted sesame seeds add freshness, extra heat and a final sesame note.

What to serve alongside

Serve the noodles warm as they are, or pair them with a simple vegetable side such as steamed greens or cucumber salad. Keep the side lightly seasoned so it does not compete with the salty, tangy sauce.

Recipe notes & tips

• Have the sauce ingredients measured out before the noodles finish cooking.
• Taste the chilli oil before adding extra, as its heat can vary.
• Use the packet cooking time as a guide and check the noodles near the end.
• Add the optional water if the sauce needs loosening for the knife-cut noodles.
• Toast the sesame seeds ahead of time if they are not already toasted.

Variations

• Use black vinegar: Swap the balsamic vinegar for Chinese black vinegar.
• Change the paste: Use Chinese sesame paste instead of tahini for a more toasted sesame flavour.
• Adjust the heat: Add more crisp chilli oil if you prefer a spicier bowl.
• Add fresh chilli: Include sliced red chillies for a sharper, fresh heat.
• Try another noodle: Use a different noodle and omit the optional water as suggested in the recipe.

Common mistakes to avoid

• Overcooking the noodles: Check them against the packet timing and drain when cooked.
• Lumpy sauce: Whisk the sauce ingredients together thoroughly before tossing with the noodles.
• Too-thick coating: Add the recipe’s 2 tbsp water when making the sauce with knife-cut noodles.
• Too much heat: Begin with the listed chilli oil and add more only after tasting.
• Uneven coating: Toss the drained noodles through the sauce until all the strands are covered.

How to store

For the best texture, serve the noodles freshly made. If needed, refrigerate leftovers in a sealed container and use within 2 days; reheat gently with a small splash of water, loosening the sauce as it warms.

Frequently asked questions