Who doesn’t love chewy umami-filled noodles… Especially when it only takes 10 minutes to make?! This quick and easy Asian recipe has a deep, rich, savory sauce that coats the bouncy noodles so well! It’s one of the recipes I know I can put together quickly to satisfy my hanger, while still having a big bold flavor.
I definitely wish I knew about this recipe in college, instead of scarfing down bland Cup Noodles LOL.
Putting Together Delicious Sesame Noodles
- Ideal Noodles to Use: My favorite type of noodles to use for this rich creamy dish is fresh noodles. Thick, fresh, hand-cut noodles add a fun texture that I LOVE, however, fresh spaghetti shaped wheat noodles work great too!
- Yummy Toppings: This sesame noodles recipe is great as is, but you can jazz it up with some toppings as well! Finish this dish with a soft boiled egg, fresh cucumbers, edamame, or green onions!
- Serving Hot or Cold: Traditionally, these sesame noodles are served cold, however, they’re just as delicious warm! If you decide to serve them cold, you’ll just want to make sure to rinse the noodles in cold water once they’re finished boiling.
These easy sesame noodles take only 10 minutes to put together, but don’t skimp on flavor! Try these noodles out and let me know in the comments which toppings you used!
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10-Minute Sesame Noodles
- 5 oz fresh wheat noodles
- 1 green onion thinly sliced, optional
- 1 tablespoon sesame seeds optional
For the Sauce:
- 1 tablespoon Chinese sesame paste*
- 2 tablespoons soy sauce
- ½ tablespoon dark soy sauce
- ½ tablespoon rice vinegar
- 2 teaspoons honey
- 1 teaspoon sesame oil
- 2 garlic cloves grated
- ½ tablespoon water from boiling noodles
- In a medium-sized pot, bring water to a boil. Add noodles and cook according to the package’s directions. Remove noodles and reserve water for the sauce.
- In a large bowl, combine the sauce ingredients and mix until smooth.
- Toss in the noodles, then top with green onions and sesame seeds, if desired. Enjoy!
- Fresh Wheat Noodles: Fresh noodles are perfect for a quick meal because they cook much quicker than dry noodles. For this recipe, I used fresh wheat noodles, but any fresh noodles will work! You can easily find fresh noodles at local Asian markets in the refrigerated section.
- Soy Sauce / Dark Soy Sauce: Regular and light soy sauce is the most common and accessible at grocery stores. They add saltiness to the dish. Dark soy sauce, on the other hand, is used for the rich dark color it gives food. You can easily find it at local Asian markets. If you do omit it, just keep in mind that your sauce will come out lighter in color.
- Sesame Paste: I highly recommend using Chinese sesame paste for a rich sesame flavor, however, if you have difficulty finding Chinese sesame paste at your local Asian market, you can swap it out with Tahini or creamy peanut butter. The flavor will be different, but still creamy and delicious nonetheless!
- Toppings: You can also experiment with different toppings as well! Mix in finely sliced cucumber, soft-boiled eggs, edamame, or even your favorite protein.
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
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