The Easiest Sesame Noodles That Will Literally Change Your Life 

⏱️ Prep: 10 mins | 🔥 Cook: 5 mins | 🍜 Servings: 2 | ⚡ Total: 15 mins | 🔥 550 kcal | ✅ Difficulty: Easy

If you are looking for the easiest noodle dish that will completely change your life, this is it. This is the way to go.

I’m going to tell you how to make Sesame Noodles, one of the simplest and easiest noodle dishes in the world. Just because it’s super easy to make, some of you might be thinking, that probably doesn’t taste good. But don’t worry about it! Taking a lot more time and effort doesn’t always mean it tastes better. Let me prove it to you with this bad boy.

Why You’ll Love This

• It’s Unbelievably Fast: You only need to invest 15 minutes to make this happen. Perfect for a busy weeknight!
• It’s Super Customizable: You can use literally almost any type of noodles you have in your pantry. Everything will be fantastic.
• The Flavor is Next Level: You might expect it to just be creamy and nutty, but you get this incredible tangy kick from the black vinegar that pulls your appetite right in. It’s a flavor explosion!

If you love fast, flavorful noodle dishes like this, also try my Spicy, Honey, Garlic Butter Shrimp Pasta (Ready in 30 Minutes!) for seafood vibes!

What You’ll Need

Special Equipment

• Mortar and pestle (or a Ziploc bag and a rolling pin)
• Large pot for boiling noodles
• Small mixing bowl
• Grater or microplane (for ginger)
• Microwave-safe bowl (if making the quick chili oil)

For the Noodles & Toppings

• 8 oz (225g) Noodles for 2 servings (Taiwanese knife-sliced noodles, linguine, or any Asian wheat noodles work great)
• 3 tbsp (27g) Toasted sesame seeds
• 2 cloves Garlic, smashed and very finely chopped (or grated)
• 1 small knob Ginger (about 1 tsp grated)
• 1 Cucumber, ends removed and cut into thin matchsticks
• 1 bunch / ½ cup (50g) Green onions, finely chopped
• 1 bunch / ¼ cup (15g) Fresh cilantro, chopped (optional, but highly recommended)
• 2 Soft-boiled eggs (optional)
• ¼ cup (60ml) Reserved pasta water (from boiling the noodles)

For the Ultimate Sesame Sauce

• 2 tbsp (30g) Sesame paste (Chinese sesame paste or tahini)
• 2 tbsp (30ml) Soy sauce
• 1 tsp (5ml) Dark soy sauce
• 2 tbsp (30ml) Black vinegar (or white vinegar if you don’t have black)
• 1 tsp (4g) Sugar
• ½ tbsp (7g) Chicken bouillon powder
• 2 tbsp (30ml) Chili oil (store-bought or homemade)

Optional Quick Homemade Chili Oil

• 4 tbsp Korean chili pepper flakes (gochugaru)
• 1 tbsp Minced garlic
• ¼ cup Green onions (white parts only, finely chopped)
• 1 cup (240ml) Neutral-tasting oil (like avocado or canola)

Let’s Get Cooking!

1. Prep the Aromatics & Veggies

We are keeping things super simple with our fresh ingredients. Thinly slice your green onions and cilantro. Cut the cucumber into thin matchsticks. Finely chop or grate the garlic, and grate the ginger.

Pro Tip: Since you’re not cooking the garlic with heat, try to chop it as fine as you can. And remember: more green onion, more delicious! Be super generous with it.

2. Don’t Skip the Grind!

Here is a crucial step: you need to grind your toasted sesame seeds. Using a mortar and pestle, grind the 3 tablespoons of toasted sesame seeds until they are crushed and incredibly fragrant.

Of course, you could just use them as is, but if you grind them up, you’re going to get a lot more flavor. Trust me, this little detail will take the nuttiness to the next level!

No mortar and pestle? That’s okay! You can just put them in a Ziploc bag and break them down with a saucepan, rolling pin, or anything that works for you. Seriously, don’t you ever think of skipping this step.

If you love quick, nutty noodle hacks like this, also try my Easy Chicken Teriyaki Rice Bowls for protein-packed bowls!

3. Make the Ultimate Sauce

In a small mixing bowl, combine the sesame paste, soy sauce, dark soy sauce, black vinegar, sugar, chicken bouillon powder, and chili oil. Whisk it together.

(Optional Quick Chili Oil Hack): If you don’t have chili oil, combine the Korean chili flakes, minced garlic, white parts of the green onion, and neutral oil in a microwave-safe bowl. Microwave for 3 minutes, stir, and you have instant homemade chili oil! Use 2 tablespoons for this recipe.

4. Combine the Flavor Base

Add your finely chopped garlic and grated ginger into the sesame sauce mixture. Stir until well combined.

5. Boil the Noodles

Fill a large pot with water and bring it to a boil. Add your noodles (for 2 servings) and cook according to the package instructions.

6. The Secret Sauce Trick (Reserve That Water!)

Right before the noodles are done, carefully scoop out about ¼ cup of the starchy pasta water and whisk it directly into your sesame sauce to thin it out and make it creamy. Drain the cooked noodles.

7. Toss and Assemble

Pour your thinned-out sesame sauce over the warm, drained noodles. Give it a really good mix until every noodle is completely coated.

8. Plate and Garnish

Divide the noodles into two serving bowls. Top generously with the matchstick cucumbers, green onions, cilantro, and a soft-boiled egg. Finish it off by sprinkling the ground toasted sesame seeds over the top. Serve immediately and enjoy!

Note on Cilantro: If you don’t like it, you don’t have to add it, but I think it really adds a nice freshness and an exotic flavor. Highly recommended!

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 The Easiest Sesame Noodles

Recipe by Sana ReiCourse: Lunch, Main CourseCuisine: Asian FusionDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories per serving

550

kcal

Total time

15

minutes

The easiest 15-minute noodle dish that will change your life! These savory, tangy, and slightly spicy sesame noodles are packed with fresh cucumber, cilantro, and a rich, nutty sauce. Unbelievably simple and deeply delicious.

Ingredients

• Equipment Needed:

• Mortar and pestle (or rolling pin)

• Large pot

• Mixing bowls

• Ingredients:

• 8 oz (225g) dried noodles (Taiwanese knife-sliced, ramen, or linguine)

• 3 tbsp (27g) toasted sesame seeds

• 2 cloves garlic, finely chopped

• 1 tsp (2g) fresh ginger, grated

• 1 whole cucumber, julienned

• ½ cup (50g) green onions, finely chopped

• ¼ cup (15g) fresh cilantro, chopped

• 2 large soft-boiled eggs (optional)

• ¼ cup (60ml) pasta water, reserved

• 2 tbsp (30g) sesame paste

• 2 tbsp (30ml) soy sauce

• 1 tsp (5ml) dark soy sauce

• 2 tbsp (30ml) black vinegar (or white vinegar)

• 1 tsp (4g) sugar

• ½ tbsp (7g) chicken bouillon powder

• 2 tbsp (30ml) chili oil

Directions

• Slice the green onions, chop the cilantro, and cut the cucumber into thin matchsticks. Finely mince the garlic and grate the ginger.
• Using a mortar and pestle, grind the toasted sesame seeds to release their natural oils and flavors. Set aside.
• In a bowl, whisk together the sesame paste, soy sauce, dark soy sauce, black vinegar, sugar, chicken bouillon powder, chili oil, minced garlic, and grated ginger.
• Boil a large pot of water. Cook the noodles according to the package directions until al dente.
• Before draining the noodles, carefully scoop out ¼ cup of the hot starchy pasta water and whisk it into your sesame sauce to create a smooth, creamy consistency. Drain the noodles.
• Pour the prepared sesame sauce over the cooked noodles and toss thoroughly until perfectly coated.
• Divide the noodles into serving bowls. Top generously with cucumber, green onions, cilantro, soft-boiled eggs, and the ground toasted sesame seeds.

Notes

• The Golden Rule: Don’t skip grinding the toasted sesame seeds! It takes the nuttiness to a whole different level.
• Noodle Swaps: I used Taiwanese knife-sliced noodles because they look pretty and hold the sauce beautifully, but literally any noodle works here. Spaghetti, linguine, or instant ramen noodles are all fantastic.
• Chili Oil: If you don’t have any on hand, just mix 4 tbsp Korean chili pepper flakes, 1 tbsp minced garlic, ¼ cup chopped white green onions, and 1 cup neutral oil in a bowl. Microwave for 3 minutes for a quick homemade batch!
• Storage: Got leftovers? Store them in an airtight container in the fridge for up to 4 days. The sauce alone can be made ahead and stored for a month. To freshen chilled noodles, just toss them with a splash of soy sauce and a few drops of sesame oil!