Sesame Noodles tossed in a fabulous Asian Sesame Peanut Dressing! Terrific served at room temperature or warm, this is a great side dish. Or turn it into a complete meal by adding shredded veggies like carrots, cabbage and bean sprouts, and how about some shredded chicken too?
Sesame Noodles
There actually aren’t that many noodle dishes that I know that are truly better served at room temperature rather than warm. But this is one of them. Which makes this terrific for taking to gatherings or for work lunches.
OR as a side dish that can be made well in advance of serving – one less thing to heat up when you’re ready to serve a crowd, yay!
It’s terrifically versatile and can be served plain just as I’ve shown it here, or with add ins such as more vegetables and/or even shredded chicken to fill it out and make a complete meal!
Dressing for Sesame Noodles
The star of these Sesame Noodles is the dressing. It’s an Asian Sesame Peanut Dressing that’s wickedly delicious with the perfect balance of sweet, sour and salty.
Yes, the list of ingredients in the dressing is longer than my usual dressings.
And yes, it is totally worth it. 🙂
Best noodles for Sesame Noodles
I like making Sesame Noodles with fresh rather than dried noodles. I find it works better because they are more slippery than dried noodles so the sauce coats the noodles evenly and it doesn’t suck up the dressing as much.
Having said that though, this Sesame Noodles recipe is terrific made with virtually any type of noodles – fresh or dried.
Add Ins!
I’ve shared these Sesame Noodles as a plain side dish, but there’s enough dressing to load this up with veggies and even shredded chicken to turn this into a more complete meal.
Here’s one example – I added shredded chicken, shredded cabbage, carrots, bean sprouts and edamame to make this into a meal:
How to serve Sesame Noodles
I usually serve plain Sesame Noodles as a side dish. It’s especially great on the side of Asian foods (so great for Asian BBQ’s!), but the Sesame Dressing is not too “Asiany” so it will even pair well with Western mains, or even Caribbean, Hawaiian or Tropical themed foods.
Here are some ideas for Asian foods to serve alongside these noodles:
Asian Marinated Chicken (grill or pan fry)
Potstickers (Chinese Pan Fried Dumplings!) or Japanese GYOZA (Dumplings)
Enjoy! – Nagi xx
Watch how to make it
Sesame Noodles recipe video! NO they are not my hands. 😂 Mine will be back on Friday!
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Sesame Noodles
Ingredients
- 500 g / 1 lb fresh egg noodles (Note 1)
- 3/4 cup green onions , finely sliced (scallions)
- 1 tbsp sesame seeds, plus more for garnish
- 2 – 3 tbsp crushed peanuts, optional, plus more for garnish
Sauce:
- 1 ½ tbsp dark soy sauce (Note 2)
- 1 tbsp normal soy sauce (Note 2)
- 1 ½ tbsp rice vinegar
- 2 tbsp sesame oil
- 2 tsp fresh grated ginger
- 1 garlic clove minced
- 2 tsp white sugar
- 2 tbsp peanut butter
- 1 tbsp Chinese sesame paste or tahini (Note 3)
- 2 tsp garlic chilli paste, like Sambal Oelak, or Sriracha (adjust to taste) (Note 4)
Instructions
- Cook noodles per packet directions. Drain then briefly rinse under tap to stop them sticking together.
- Place Sauce ingredients in a bowl. Mix until smooth – microwave briefly if required to assist.
- Place the noodles in a large bowl, add shallots, dressing, sesame seeds and peanuts if using. Toss well. Garnish with more sesame seeds. Serve warm or at room temperature.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Just popped up to Avoca earlier this week for a midweek beach getaway to recover from my recent longer holiday… 😂 Jokes! My friend was at a holiday rental for her birthday and she invited me up to join her.
5 minutes before this shot was taken, there were DOLPHINS in the water right there!!! Dozer was going mental, thinking they were giant fish for him to play with. 🙄
Delicious quick supper! We tossed in some rotisserie chicken and freshly grated carrots. With a side of your delicious smashed cucumbers we had a great meal. Thank you so much for your recipes!
Hi Nagi – about time I told you how great your recipes are – you’re my go to! Just mixed up the sauce for the noodles – ran out of fresh ginger because I’d just made the marinade for the pork ribs (oops but I’m using beef ribs) so I used some fresh ginger in syrup I had – I’ve tasted both the marinade and the noodle dressing – I can’t wait!
I made it tonight and everyone loved it! I added some shredded cucumbers that I think complemented the dish very well. Thank you!
Do you use salted or unsalted peanuts in this recipe?
Hi Lisa, unsalted here. N x
Such a great simple and really quick recipe which made a delicious dinner with the addition of some tofu and Pak choy ! Thanks Nagi !
YUM! N x
Thanks for another great recipe Nagi! Just made these as part is a meal prep for a friend. Absolutely delicious and so easy. My son just tasted and gave the double thumbs up ( highest praise from a 16 yo) and asked that these be included in his lunch box rotation.
Woah what a great compliment Chris!
Delicious, Nagi. Thanks for saving me $13 for cold sesame noodles at my takeout!
SO much better when it’s homemade!
Yummy great recipe!
Taste just like my mentor used to make.. thanks
You’re so welcome Toun!
Hi! I’m working on this recipe right now and almost ruined it based on the following discrepancy: Did you know that in the US we call “green onions” or “scallions” the thing you refer to as shallots? I didn’t know your site was Australian nor that we have such a vocabulary difference and I nearly put a bunch of shallot (small extremely strong onion) in the dish!! Thought I’d let you know just in case for next time! 😊 Crazy!
Actually this is not true. Here in the US, shallots and scallions/green onions are two different things.
Hi Jenna! Thanks for pointing that out. I’m usually on the ball with the various names for ingredients like scallions – should’ve caught this one! I’ve fixed it up. And don’t worry, you wouldn’t have ruined it! Any scallion-type ingredient works great here – red onion, scallions, leeks 🙂 Just need something to cut through the rich dressing! Thanks again – N x
I caught it in time and put scallions in — the dish was delicious and went perfectly on the side of my bo ssam on Saturday. Thank you!! 🙂
Hands down the best noodle sauce, ever!! I couldn’t stop eating it!
That’s great Caryn!!
I really like your recipes, some more than others, but if I want something tasty, your website is the first one I visit. Thanks for your easygoing style and just as easy recipes.
That’s too kind of you Maureen!
I *love* that you write “what pops into your head”. Please don’t change your style. Receiving your posts is a highlight of my day.
Thanks so much Tamsin, that really means a lot ❤️
made so many of your recipes now – you are my go to for really tasty meals! Love the doggie input – have you any plans for an app ?
Louise x
Thanks so much Louise – I used to have an Ap but it wasn’t financially viable. Maybe a possibility in the future though! – N x
Made this last night. I doubled the recipe and also cooked some chicken breast added red capsicum. Absolutely delicious and everybody loved them. All your recipes are a winner in our house.
Thanks again Nagi
Made it last night and served with grilled ahi tuna. It was delicious. Only change, I just omitted the sugar. Thanks for another good one, N!
Thanks for the recipe! Trying it out for a picnic this afternoon. I’m wondering if it is better to mix the sauce in the noodles a few hours earlier to let it “marinate” or is it better to mix the sauce in right before eating?
Either is fine! For convenience may as well dress and take!
Hi Nagi
The sesame noodles look yummy despite your mention of worms which did make me pull a yuk face initially.
Maybe it would be a good idea to edit this post as I’m sure there are followers who have delicate tummys??
Just a thought. x
Big hugs for Dozer. xx
🤔…. That would certainly make my mother happy!!! 🙂
Hi Nagi,
This is a terrific recipe!
I researched a whole bunch on the internet, and yours looked the best.
I did make a few changes: 1-2 Tbsn extra peanut butter; Chinkiang vinegar instead of rice vinegar; hot pepper flakes, and used Grandma chili oil instead of other chili paste.
I also added about 4-5 Tbsn water to thin out a bit.
It was incredible!
Hi Nagi,
These noodles look amazing. I want to make them tomorrow for dinner, but we are no peanut household. Any suggestions? We do have unsweetened almond butter. Maybe it’s worth a try??? Who knows
Yes! Anything almond will be a great sub!
I made the sesame noodles and your satay chicken recipe for my family tonight and it was fantastic! I’ve made at least 5 of your recipes and yours are the only ones that I’ve tried, of the various site I follow, that are consistently delicious!
Thank you – keep cooking and sharing!
I LOVE hearing that Wendu! Thanks so much for letting me know! N xx