Toasted Sesame Noodles Recipe
Toasted sesame oil, not raw sesame oil, is what gives this sauce its deep, nutty backbone, and because it's used as a finishing oil rather than a cooking oil, its flavor stays intact instead of cooking off.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
Ingredients
- 12 oz dried lo mein or spaghetti noodles
- 3 tablespoons toasted sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 whole scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 teaspoon chili oil (optional)
Nutrition per serving
- Calories
- 455
- Protein
- 12g
- Carbs
- 69g
- Fat
- 14g
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 salted water to a boil and cook the noodles according to package directions until just tender. Reserve 1/4 cup of the cooking water, then drain the noodles and rinse briefly under cold water to stop the cooking.
- 2While the noodles cook, whisk together the toasted sesame oil, soy sauce, rice vinegar, brown sugar, garlic, and ginger in a small bowl until the sugar dissolves.
- 3Transfer the drained noodles to a large bowl. Pour the sauce over the noodles and toss well with tongs, adding a splash of the reserved cooking water if the noodles look dry or the sauce isn't coating evenly.
- 4Add most of the scallions and sesame seeds and toss again to distribute.
- 5Divide among bowls and top with the remaining scallions, sesame seeds, and a drizzle of chili oil if using. Serve warm or at room temperature.
Tips & variations
- Toasted sesame oil scorches and turns bitter over direct high heat, which is why it's whisked into the room-temperature sauce here instead of used to cook anything.
- For a heartier meal, toss in shredded rotisserie chicken, crisped tofu, or blanched snap peas along with the scallions.
- A spoonful of tahini or peanut butter whisked into the sauce thickens it and adds a rounder, nuttier flavor.
- Keep a bottle of toasted (dark, amber-colored) sesame oil separate from plain (light) sesame oil in the pantry; they behave very differently and aren't interchangeable in this recipe.
Storage & reheating
Store leftover noodles in an airtight container in the refrigerator for up to 3 days. The noodles will soak up the sauce and stiffen as they chill, so loosen them with a splash of water or a little extra soy sauce and toasted sesame oil before serving cold or briefly microwaving.
Tips from the Tulo kitchen
- A few drops of toasted sesame oil stirred in right before serving, on top of what's already in the sauce, gives a stronger aroma than mixing it all in early.
- If the noodles seem to be sticking together right out of the colander, toss them with a teaspoon of oil while still warm before the sauce goes on.
FAQ
What's the difference between toasted sesame oil and regular sesame oil?
Toasted sesame oil is pressed from roasted sesame seeds and is dark amber with a strong, nutty aroma; it's meant as a finishing oil, not a cooking oil. Regular (light or untoasted) sesame oil is pressed from raw seeds, pale in color, and mild enough to use for higher-heat cooking.
Can toasted sesame oil be used for stir-frying?
It can be added at the very end of a stir-fry for flavor, but it shouldn't be the main cooking oil; its low smoke point (around 350°F/177°C) means it burns and turns bitter over sustained high heat.
Can I make this dish gluten-free?
Yes. Swap in rice noodles or a gluten-free noodle of choice and use tamari in place of soy sauce.
Why did my sesame noodles turn out clumpy and dry?
This usually means the noodles sat too long after draining before the sauce was added, or too little sauce was used relative to the noodles; tossing in the reserved starchy cooking water helps the sauce cling and loosens clumps.
