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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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. 🙄
Hi Nagi! I LOVE your website! When your email comes to my inbox, I always click, and see what Dozer is up to. He’s a lucky doggie!! It’s great to see you and him smile! Thanks much! :~)
Hi Vin – thanks so much for your lovely message! I think Dozer is one lucky doggie too – or let’s just call it as it is: he’s spoilt BRAT! 😂 N xx
Nagi, don’t change a thing! Your personality is hilarious and entertaining, your food is delicious and I always enjoy seeing what you and Dozer are up to. Can’t wait to try these noodles.
Thanks Anita! I’m so glad you didn’t find all that WORM talk off-putting!!!! 😂 N xx
Will my post attach this time …test run (4th time)…?
???? 😩
YOU ARE AMAZING!!!! Merci!
❤️ N xx
Not put off AT ALL. And I’m vegetarian. It looks delicious and I’m salivating just thinking about that sauce. Yum….thanks for sharing!!
*FIST PUMP!* (PS How do you cope reading my site when you are vegetarian??!! 😂)
Ha ha, blessssss! Actually I’m a “pescaterian” because I eat fish & seafood but no meat or eggs. I’m always really happy to see your shrimp recipes. And Dozer is beyond gorgeous!!
I have a bunch of really great meat free meals coming up that I’m super excited about! I hope you love them 🙂 N xx
Hi Nagi. You always make me laugh! I must say that close up picture was a little disconcerting after you put the thought of worms in my mind. G had a dish of quick fried baby eels in Spain years ago. There’s no way anyone could get me to eat that!! This, yes please.
BA HA HA!!! SEE??! And the irony is, that photo was going to be my featured photo, but after my mother said that, I just couldn’t look at it the same again. As for eels…. really? I’m impressed – GO GARY! Were they crispy or slippery…..?? Am I increasing the ICK factor?! 😂
Hi Nagi. They take live baby eels, put them into a basket and dunk them in boiling garlic oil for about 30 seconds. Then they are dumped into a bowl and served. How’s that for ICK factor?? There is not enough wine in the world to get me to eat that!
😩
Nagi, you are so funny and charming! Spaghetti worms! When l prepare and eat shrimp l always think “grubs”! But tasty little grubs…especially with butter, chili powder and a squeeze of lime.
Ha ha! You funny girl! When I prepare and eat shrimp I’m often reminded of grubs!!
EEEEWWW! Now that thought is in my head – like witchety grubs!!!
Hey nagi,
Just prepared the sauce for dinner tonighg.
I like the taste of it. It reminds me of one of your peanut dressing for a salad dish.
Should the vegetables add raw or cooked (red cabbage, carrots and edamame)?
Hi Anne! I put them all in raw 🙂 I’m glad you liked the taste of the dressing! And you’re right, it’s similar to my peanut dressing for an Asian Slaw salad I have on my site 🙂 Except this has a stronger sesame flavour! N xx
Just keep on writing what come to mind. Far more interesting than a post that is thought through over and over again.
Thank you Marinka! And it’s so true, I couldn’t do that. The thought exhausts me! ❤️
Crazy, I just finalized a noodle salad recipe and video the other day! This version looks quite delish. 🙂
Worms never even entered my mind on this, but I did imagine sitting behind you two on a flight and giggled.
You know, people always complain about wailing babies on flights. Those people have never been on a flight with my mum and I!!!! 😂
Too funny! Never change writing what pops into your head because you share your great knowledge and recipes along with a wicked (as we say here, too, in Boston!) sense of humor and a magnetic style I’ve/we’ve grown to love! You go girl!
Ha ha ha!!!! I’m glad to hear that! I kept going back over and over what I wrote wondering if the ICK factor was too high in this! 😂
That works comment is hilarious! Because it’s so true. I actually rarely make spaghetti because I always feel like I’m eating a plate of worms! I’m glad to k ow I’m not alone in these weird thoughts! can’t wait to try this recipe and will definitely use fresh noodles; they tend to be less wormish to me. HA!
BA HA HA!!!! Too funny – you think like my mum! 😂
*worms comment
I just got hungry for noodles right now. They look so creamy! The color is beautiful. I wish I can take a picture sharp and in focus in close up like you.
Hi Carlos! The key is the lens 🙂 What type of lenses do you have?
I use 50mm and 60mm. I get to take some good photos, but I’m never satisfied. Mostly, with the overhead shots. I have your photography book, and I have to go back and study again. 🙂
You should be able to get some great close ups with the 50 mm prime. It’s a fantastic lens!