10-Minute Sesame Noodles

Ingredients

• 113 g (4 oz)wheat noodles
• Optional, for garnish; to tastecucumber, coriander, spring onion, chilli oil, soft-boiled egg and/or crushed sesame seeds
• 1 1/2 tbspChinese sesame paste (zhi ma jiang)
• 2 cloves, mincedgarlic
• 1 tbsplight soy sauce
• 1 tbspdark soy sauce
• 1/2 tsprice vinegar or Chinese black vinegar
• 1 tspsesame oil
• 1 tspsugar or honey
• 2 tbsp, or to tastehot water, preferably reserved noodle water

Instructions

1. 1

   Cook and cool

   Cook the noodles according to the packet instructions, saving some hot cooking water for the sauce. Drain the noodles, rinse them under ice-cold water and toss gently so they cool evenly. Drain thoroughly and transfer to a bowl.

2. 2

   Mix and serve

   Combine all the sauce ingredients in a bowl. Add cucumber, coriander, spring onion, chilli oil and/or crushed sesame seeds to the noodles as desired, then pour over the sauce. Toss to coat and serve straight away.

What are sesame noodles?

These are cold noodles coated in a rich, savoury sesame sauce, here finished with crisp vegetables and optional toppings. Cold sesame noodles are enjoyed in Chinese cooking, including Taiwanese versions; this quick adaptation keeps the preparation simple and the sauce front and centre.

The combination works because sesame paste brings body, soy sauces add savouriness and colour, and vinegar cuts through the richness. Rinsing the noodles cools them quickly and helps make the dish refreshing rather than hot and heavy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 445 calories, 0g protein, 0g carbs, 0g fat.

The noodles provide most of the carbohydrates, while sesame paste and sesame oil contribute much of the fat; the soy sauces add savoury flavour and sodium. The optional egg contributes protein. For a more balanced plate, add plenty of cucumber and other fresh vegetables alongside the noodles.

Choosing the ingredients

Sesame paste: Chinese sesame paste, zhi ma jiang, gives the sauce its distinctive roasted sesame flavour and creamy texture. Stir it before measuring if the oil has separated.

Soy sauces: Light soy sauce seasons the dressing, while dark soy sauce lends deeper colour and a fuller note. They are both needed for the balance described in this recipe.

Garnishes: Cucumber adds crunch, while coriander and spring onion bring freshness. Chilli oil, a soft-boiled egg and crushed sesame seeds are optional additions.

Getting the sauce smooth

Mixing: Stir the sesame paste with the other sauce ingredients, then add hot water to loosen it. Reserved noodle water is convenient and helps the sauce become easier to pour and toss through.

Consistency: Start with the stated 2 tablespoons of water and add more only if needed. Sesame paste can vary in thickness, so aim for a sauce that coats the noodles without pooling heavily at the bottom.

Cooling the noodles

Rinsing: Use ice-cold water and gently toss the noodles so they cool evenly. This also removes some surface starch, which can otherwise make the noodles clump.

Draining: Let the noodles drain well before adding the dressing. Excess water dilutes the sauce and makes it less likely to cling.

Texture and timing

Doneness: Follow the packet timing and check a noodle near the end; it should be cooked through but still pleasantly springy. The recipe’s 10-minute total depends on the noodle cooking time, which can vary by type.

Serving: Toss the noodles with the sauce just before eating. The dish is intended to be served immediately, while the noodles are cool and the garnishes are crisp.

What to serve alongside

Fresh sides: A simple salad or extra sliced cucumber complements the creamy dressing without adding much preparation. Keep the vegetables crisp for contrast with the soft noodles.

More substantial meal: Add the optional soft-boiled egg, or serve with another protein of your choice. Keep any extra toppings separate until serving if you want their textures to stand out.

Recipe notes & tips

• Reserve the noodle water before draining so you can loosen the sauce.
• Rinse the noodles with ice-cold water and toss gently for even cooling.
• Drain the noodles thoroughly to avoid watering down the dressing.
• Stir the sesame paste well before measuring if it has separated.
• Add chilli oil gradually so you can control the heat.
• Prepare the garnishes while the noodles cook to keep the meal within its quick preparation time.

Variations

• Add egg: Top with a soft-boiled egg for a richer, more filling bowl.
• Bring the heat: Drizzle over chilli oil to taste just before serving.
• Use black vinegar: Swap the rice vinegar for Chinese black vinegar for a deeper tang.
• Sweeten with honey: Use honey instead of sugar for the sauce’s sweet note.
• Add crunch: Scatter crushed sesame seeds over the finished noodles.
• Pile on vegetables: Add extra cucumber and spring onion for a fresher, crunchier bowl.

Common mistakes to avoid

• Skipping the rinse: Warm noodles can turn the dish heavy; rinse with ice-cold water as directed.
• Leaving excess water: Wet noodles dilute the dressing; drain them thoroughly before saucing.
• Adding too much water at once: The sauce can become thin; start with 2 tablespoons and adjust to taste.
• Using sesame paste straight from a separated jar: Uneven paste can make the dressing oily; stir the jar before measuring.
• Dressing too early: The noodles can lose their fresh texture; toss with the sauce just before serving.
• Overcooking the noodles: They may become soft and claggy; check them according to the packet timing.

How to store

For the best texture, eat the noodles as soon as they are dressed. If necessary, refrigerate leftovers in a sealed container and eat within 1–2 days; keep the sauce and garnishes separate where possible, and toss again before serving. This cold noodle dish does not need reheating.

Frequently asked questions