Sesame Noodles Recipe
This recipe uses two different sesame oils for two different jobs: plain (untoasted) sesame oil, which is light and neutral, gets tossed with the warm noodles first to keep them from clumping as they cool, while toasted sesame oil, which is dark, nutty, and far more potent, goes into the sauce itself where its flavor can actually be tasted. Using toasted oil for both jobs would make the dish taste burnt and one-note; using plain oil for both would leave the sauce flat.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
Ingredients
- 12 oz dried Chinese wheat noodles or spaghetti
- 1 tbsp plain sesame oil (or another neutral oil)
- 3 tbsp toasted sesame oil
- 3 tbsp smooth peanut butter
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp chili crisp or chili oil
- 3 whole scallions, thinly sliced
- 1 tbsp toasted sesame seeds
Nutrition per serving
- Calories
- 562
- Protein
- 16g
- Carbs
- 72g
- Fat
- 24g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Bring a large pot of water to a boil and cook the noodles according to package directions until just tender. Reserve 1/4 cup (60 ml) of the cooking water, then drain.
- 2While the noodles are still warm, toss them with the 1 tablespoon plain sesame oil. Spread them on a rimmed baking sheet or wide bowl to cool for 5-10 minutes.
- 3In a small bowl, whisk together the toasted sesame oil, peanut butter, soy sauce, rice vinegar, brown sugar, garlic, ginger, and chili crisp until smooth. Thin with a tablespoon or two of the reserved noodle water if the sauce is too thick to coat easily.
- 4Pour the sauce over the cooled noodles and toss well to coat every strand.
- 5Divide among bowls and top with scallions and toasted sesame seeds. Serve at room temperature or chilled.
Tips & variations
- Check the ingredient label before buying: bottles marked simply 'sesame oil' are usually the light, untoasted version, while 'toasted sesame oil' or oil in a dark amber color is the roasted one. They are not interchangeable in this recipe.
- Add shredded cooked chicken, crisp cucumber matchsticks, or shredded carrots for a heartier meal.
- No peanut butter on hand? Tahini works as a swap and gives a slightly less sweet, more savory sauce.
- For a spicier version, double the chili crisp or add a few drops of pure chili oil at the end.
Storage & reheating
Store leftover noodles in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it chills, so loosen with a splash of water or extra soy sauce before serving cold, or let the noodles sit at room temperature for 15 minutes to soften.
Tips from the Tulo kitchen
- A splash of the reserved starchy noodle water helps the peanut sauce cling to the noodles instead of pooling at the bottom of the bowl.
- If the sauce tastes flat, it usually needs more rice vinegar rather than more soy sauce; the acidity is what balances the richness of the two oils and peanut butter.
FAQ
What is the difference between sesame oil and toasted sesame oil?
Plain sesame oil is pressed from raw sesame seeds and has a light color and mild, neutral flavor, similar to other vegetable oils. Toasted sesame oil is pressed from roasted seeds, so it's darker, much more aromatic, and strong enough that a tablespoon or two flavors an entire dish.
Can I cook with toasted sesame oil?
It can be used in cooking, but only briefly and at low to medium heat, since its low smoke point means it scorches and turns bitter over high heat. It's most often added at the end of cooking or stirred into a sauce, as in this recipe, rather than used as the main frying fat.
Can I substitute one sesame oil for the other?
Not directly. Using toasted sesame oil in place of plain oil will make a dish taste overwhelmingly nutty and can scorch if heated too high, while using plain oil in place of toasted oil will leave a sauce or finished dish tasting flat and underseasoned.
Can I make sesame noodles ahead of time?
Yes. Cook the noodles and mix the sauce separately, then combine and toss just before serving, since noodles that sit dressed for a long time in the fridge will absorb the sauce and taste dry. Toss with a little extra sesame oil or water when ready to serve if needed.
