These super-slurpable Chinese Sesame Noodles have just the perfect tang and spice and are chewy, bouncy noodles covered in a savory, nutty sauce. This flavor-packed meal comes together quickly and is more wonderful with every mouthful thanks to a deliberate mix of strong Chinese pantry basics!
Rich, luxurious tastes and creamy, chewy textures will make you unable to stop your fork.
Why this recipe works
Crazy good sauce.
The key to this sauce is the nuanced tastes of Chinese culinary classics.A roasting, nutty foundation made from Chinese sesame paste (affiliate link) brings the great savoriness of soy sauce alive. Rich, roasted sesame oil and stinky, sophisticated Chinese black vinegar offer strong, layered tastes; chili sauce gives a sussy bite.
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Big flavor, easy to make.
Grate some fresh ginger and garlic rapidly while you boil your noodles. Whisk these with the liquid components for kick and sharpness; add agave to offset the acidity. Once everything is ready, combine the sauce and noodes among a handfuls of edamame, sesame seeds, peanuts, and your preferred raw vegetables.
Easy to customize.
Chinese cold sesame noodles are well-rounded enough to be a major meal even if they are usually consumed as a summer side dish. For a nutrient-dense dinner, mix in your preferred vegetables; top it with edamame or tofu and peanuts for additional protein.
Regarding garnishes, let your imagination go wild. With scallions and toasted sesame oil, keep it basic; toss in chopped cilantro and bean sprouts add chili crisp or fresh sliced chilies for spice.
Tips for making this recipe
Fresh noodles are best, but dried noodles work too.
Using fresh udon noodles or fresh Chinese white noodles truly makes this dish sing. I still love this dish with dried noodles, but only use them if you can’t find fresh ones.
You’ll need to use more or less noodles based on whether they’re fresh, frozen, or dried and their thickness.
Fresh udon noodles (bouncy, thick, and light): use 20 ounces (570g)
Frozen udon noodles: use 30 ounces (850g)
Other fresh noodles (e.g., fresh Chinese white noodles): use 10 to 12 ounces (280 to 340g). Use the lower amount for saucier noodles.
Dried noodles: use 8 ounces (225g)
NOTES
- Fresh udon noodles' bouncy slurpable quality makes me particularly appreciate using them in this dish. If you are using other fresh noodles, such as fresh white Chinese noodles, use just 10 to 12 ounces (280 to 340g); use the lesser quantity for saucier noodles; they are far lighter than other noodles. Use just 8 ounces (225g) if using dry noodles.
- Use a blend of creamy, unsweetened peanut butter and tahini if you cannot find Chinese sesame paste.
- You might replace with ordinary retail soy sauce or tamari. Given Chinese light soy sauce is a bit saltier, you might want to add a few dashes more of the later.
- Use more of the regular/light soy sauce if you do not have dark soy sauce.
- Chinese black vinegar is not available here. Although you could use rice vinegar (or Shaoxing wine, if you have it), you probably want to add a little bit more—one tablespoon total. Use rice vinegar if you are gluten free; Chinese black vinegar has gluten.
