Sesame Noodles
Lunch · Chinese · Serves 4 · Prep 20 min · Cook 5 min
Ingredients
Noodles
- Fresh Chinese Egg Noodles1 lb (500g)
- — or dried spaghetti8 oz (225g)
- Sesame Oil, divided3 tbsp
Sauce
- Soy Sauce3 tbsp
- Rice Vinegar2 tbsp
- Chinese Sesame Paste3 tbsp
- Smooth Peanut Butter2 tbsp
- Honey1 tbsp
- Chili Oil or Hot Sauceto taste
Garnish
- Radishes, thinly slicedhandful
- Scallions, sliced2 stalks
- Sesame Seedsto taste
Method
- Cook the noodles. Bring a large pot of water to a boil. Cook noodles according to package instructions until al dente. Drain and rinse under cold water, then drain again and toss with 1 tbsp sesame oil to prevent sticking.
- Make the sauce. Whisk together the remaining 2 tbsp sesame oil, soy sauce, rice vinegar, sesame paste, peanut butter, and honey in a medium bowl. Add hot water one spoon at a time until you reach a pourable consistency — similar to heavy cream.
- Combine. Toss the noodles with the sauce until evenly coated.
- Garnish and serve. Top with radishes, scallions, and sesame seeds. Add chili oil to taste. Serve cold or at room temperature.
💡 Chinese sesame paste is made from toasted sesame seeds — richer and darker than tahini. Tahini works as a substitute; add a few drops of toasted sesame oil to boost the flavour. Baby radishes like French Breakfast varieties are ideal in spring.