Better Than Takeout Sesame Noodles

Ingredients

• 30 ml (2 tbsp)Chinese sesame paste
• 15 ml (1 tbsp)soy sauce
• 15 ml (1 tbsp)rice vinegar
• 15 ml (1 tbsp)toasted sesame oil
• 8 g (2 tsp)sugar
• 1 clovegarlic, minced
• 113 g (4 oz)dried noodles of choice
• to tastetoasted sesame seeds, to finish
• to tastechilli flakes, to finish

Instructions

1. 1

   Mix the sauce

   In a large bowl, stir together the sesame paste, soy sauce, rice vinegar, sesame oil, sugar and minced garlic.

2. 2

   Cook the noodles

   Cook the noodles following the packet instructions. Reserve 60 ml (1/4 cup) of the cooking water, then drain the noodles well.

3. 3

   Toss with sauce

   Add the noodles to the sauce and toss to coat. Stir in a little hot noodle water if the sauce is too thick.

4. 4

   Add toppings

   Finish with toasted sesame seeds and chilli flakes, if desired, and serve.

What are sesame noodles?

Sesame noodles are a Chinese-inspired dish built around noodles coated in a sesame-based sauce. This fast version brings together sesame paste, soy sauce, vinegar and garlic for a creamy, savoury dressing with a sharp edge.

The recipe is designed for one and takes about eight minutes, making it a practical option when you want a filling meal without a long cooking process.

Nutrition and macros by portion

The nutrition label shows one serving as written: 746 calories, 20g protein, 92g carbs, 33g fat.

The noodles provide most of the carbohydrates, while sesame paste and sesame oil contribute much of the fat; the sesame paste and noodles also provide some protein. Serve with a generous portion of vegetables on the side for a more balanced plate.

Choosing the sesame paste

Sesame paste: Chinese sesame paste gives the sauce its rich, nutty base. Stir it well before measuring if the oil has separated in the jar.

Sesame oil: toasted sesame oil adds a concentrated roasted aroma, so keep it distinct from the sesame paste rather than treating it as a substitute.

Getting a smooth sauce

Mixing: stir the sauce ingredients together in a large bowl before adding the noodles. If the paste looks thick at first, keep stirring until the ingredients are evenly combined.

Noodle water: the reserved cooking water helps loosen the sauce and cling it to the noodles. Add it a little at a time; you may not need the full 60 ml.

Cooking the noodles

Timing: use the packet directions, as cooking times vary by noodle type and thickness. Start checking near the suggested time so the noodles do not become too soft.

Doneness: drain when the noodles are cooked to your liking, then toss them with the sauce while they are still hot.

Finishing and serving

Toppings: toasted sesame seeds add a little crunch, while chilli flakes bring optional heat. Add them just before serving so the seeds keep their texture.

On the side: pair the noodles with a simple vegetable side, such as quickly cooked greens or sliced cucumber, if you want a more rounded plate.

Balancing the flavours

Savoury: soy sauce seasons the sauce and contributes its salty depth. Taste the finished noodles before adding any extra salt.

Tangy and sweet: rice vinegar brightens the sesame, while sugar rounds out its savoury flavour. Keep the amounts as listed for the intended balance, or adjust slightly to suit your taste.

Recipe notes & tips

• Measure the noodle water before draining so it is ready when you need to thin the sauce.
• Add the reserved water gradually to avoid making the sauce runny.
• Use a large bowl so you can toss the noodles thoroughly without spilling.
• Taste before serving, since soy sauces can vary in saltiness.
• Toast sesame seeds briefly in a dry pan if they are not already toasted.

Variations

• Add greens: toss in cooked leafy greens for a vegetable addition.
• More heat: increase the chilli flakes to suit your preference.
• Extra tang: add a small splash of rice vinegar if you like a sharper sauce.
• Fresh herbs: scatter over sliced spring onion for a fresh finishing note.
• Change the noodles: use another dried noodle variety and follow its packet cooking time.

Common mistakes to avoid

• Skipping the noodle water: reserve it before draining so you can loosen the sauce as needed.
• Adding all the water: pour it in gradually, because too much can make the sauce thin.
• Overcooking the noodles: check them around the packet's suggested time and drain when tender.
• Uneven sauce: mix the sauce ingredients thoroughly before tossing in the noodles.
• Overdoing the toppings: add chilli flakes a little at a time, especially if you prefer mild food.

How to store

For the best texture, eat the noodles freshly made. If needed, refrigerate leftovers in an airtight container for up to 2 days; reheat gently with a splash of water, stirring to loosen the sauce.

Frequently asked questions