Easy Sesame Noodles – cold, noodly deliciousness

This easy cold sesame noodles recipe combines simple ingredients to create a tasty, much-loved dish. Quick to make, they’re delicious as a versatile side, easy vegan main dish, or nutritious packed lunch.

Ever found yourself rummaging through your pantry, wondering how to whip up a quick yet tasty meal with minimal ingredients?

A few days ago I found myself in that position. I was looking for a speedy, filling side dish to go with some Asian-style vegetables, when I remembered the delicious cold sesame noodles that we used to make when I was a student!

Easy, quick, delicious – and budget friendly!

These yummy sesame noodles were a regular feature on our Shabbat lunch table. They required only a few ingredients, and were quick and simple to make on a Friday afternoon. They were also delicious, filling, and inexpensive. Perfect student fare!

When I remembered these cold sesame noodles a few days ago, I dug out my old notebook and found the original recipe. The resulting sesame noodles were just as yummy as I recalled!

The origins of sesame noodles

Sesame noodles originate in the Far East, but this simple dish has crossed borders and cultures, evolving into a global favourite. The blend of rich sesame sauce/dressing with cold, slippery noodles is the perfect versatile base to accompany numerous regional ingredients. So there are many local variations, each beloved by its creators.

Sesame noodles are both delicious and adaptable. I love them best when served cold as a salad or a refreshing summer dish, but you can also serve them warm or hot as a comforting winter meal. Keep your noodles plain as a versatile side dish, or add colourful veggies and your choice of protein to transform them into a main course. This adaptability has made sesame noodles a go-to dish for many – just as it was for me all those years ago.

Ingredients in sesame noodles

To create a batch of savoury cold sesame noodles, you’ll need just a few simple ingredients that, when combined, create a feast of flavours. To make this sesame noodle recipe yourself, you will need:

• Noodles – Traditional recipes often call for thick wheat-based noodles such as egg noodles or soba. (Even spaghetti or linguine will do in a pinch!) However I prefer to use fine vermicelli noodles, either wheat based or brown rice noodles if available.
• Toasted sesame oil – This is essential for its gorgeous nutty aroma that makes the finished dish such a delight.
• Soy sauce – This provides the salty depth and umami to the sauce. You can use regular dark soy sauce, or tamari (wheat free).
• Rice vinegar – Adds a slight tanginess to the dish and helps to balance the richness of the sesame oil. If you don’t have rice vinegar, use white vinegar or a squeeze of lemon or lime instead.

• Sugar (optional) – I think a small amount helps to balance the other flavours. Taste and add it, or not, as you feel.
• Garlic – I love these noodles quite garlicky, but they’re not for the faint of heart! If you’re not such a garlic lover as me, reduce the amount, or slice/chop rather than crush the garlic, to give a milder flavour.
• Spring onions – Add texture and colour, and another layer of pungent flavour. Save some to sprinkle on top.
• Tahini paste – Not a traditional Asian ingredient, but really ramps up the sesame flavour and also makes the sauce/dressing lovely and creamy.
• Sesame seeds and coriander (cilantro) – Be generous with the garnish! They add delicious flavours and make everything look gorgeous!

How to make delicious cold sesame noodles

Whipping up a bowl of these easy sesame noodles is a straightforward process that yields delicious results.

1. Cook the noodles

Start by boiling a pot of water and cooking the noodles according to the package instructions. Once cooked, drain the noodles and rinse under cold water to stop the cooking process and remove excess starch, which helps prevent sticking. (If you’re planning to serve the noodles hot, rinse in boiling water from the kettle instead.)

2. Prepare the sesame dressing

While the noodles are cooking, make the dressing. In a large bowl, whisk together the sesame oil, soy sauce, vinegar, sugar, garlic, and tahini. Trim and slice the spring onions and add about half to the dressing. Taste and adjust sugar and other seasonings if required.

3. Toss the noodles with the sauce

Tip the drained and rinsed noodles into the bowl with the dressing, and mix well to ensure that they are evenly coated. This step is best done while the noodles are still slightly warm, as it helps them absorb the flavours of the dressing more effectively.

4. Garnish and serve

Garnish your sesame noodles with a generous sprinkle of sesame seeds and a handful of fresh coriander (cilantro) and sliced spring onions. Serve the noodles chilled or at room temperature to bring out the best taste.

Follow these steps, and you’ll soon be enjoying a bowl of immensely satisfying easy sesame noodles. While I used to love it on Shabbat, it’s a perfect dish for any day of the week. (We enjoyed the leftovers on Sunday, too.)

What to eat with sesame noodles

These delicious sesame noodles are incredibly versatile. They make a great side dish, and leftovers can happily form the basis of a tasty lunch. Here are some ideas for foods that complement the rich flavours of this sesame noodles recipe.

Your noodles will pair beautifully with:

• Fish dishes, including grilled salmon, sea bass, or barbecued fish skewers, which all complement the umami flavours of the noodles.
• Crispy fried tofu, with or without vegetables, for a vegan-friendly protein option. The crunch goes so well with the silky noodles!
• Stir-fried mixed vegetables, which bring a burst of colour and taste to the plate (and add vitamins, minerals, fibre and other phytonutrients.)

You can also top the noodles with a soft-boiled or crispy fried egg for a quick and delicious protein-packed vegetarian meal.

Sesame noodles – pantry perfection!

Next time you want a quick and delicious dish made from what’s in the pantry, give this fabulous sesame noodles recipe a whirl. I hope they’ll become a regular in your kitchen, as I’m sure they will (again!) in mine.

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📖 Recipe

Easy sesame noodles

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Easy sesame noodles combine simple ingredients in a flavourful dish that's loved worldwide.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Side Dish

Cuisine Asian, Vegan, Vegetarian

Servings 6

Calories 239 kcal

Ingredients

  

1x2x3x

• 225 g brown rice vermicelli or similar fine noodles (see notes)
• 2 tablespoon toasted sesame oil
• 3 tablespoon tamari or dark soy sauce
• 1½ tablespoon rice vinegar
• 3 tablespoon tahini
• 1 teaspoon sugar (optional)
• 1-2 cloves garlic, minced or crushed (see notes)
• 2 spring onions (scallions)
• 1 tablespoon sesame seeds
• 1 handful coriander (cilantro) to garnish (optional)

Instructions

 

• 225 g brown rice vermicelli or similar fine noodles
  Cook the noodles according to the directions on the packet. (Mine simply soaked in boiling water for about 5 minutes, but different kinds vary.)
• 2 tbsp toasted sesame oil, 3 tbsp tamari or dark soy sauce, 1½ tbsp rice vinegar, 3 tbsp tahini, 1 tsp sugar , 1-2 cloves garlic, minced or crushed
  In a large bowl, whisk together the toasted sesame oil, tamari or soy sauce, rice vinegar, tahini, sugar (if using), and garlic, until well combined.
• 2 spring onions (scallions), 1 handful coriander (cilantro) to garnish
  Trim and slice the spring onions and add about half to the dressing, reserving the rest for garnish. Taste and adjust the seasonings in the dressing if required. Roughly chop the coriander (cilantro).
• Drain the cooked noodles and rinse well in cold water to refresh and prevent them from sticking together. (If you plan to serve the noodles warm, using boiling water from the kettle to rinse them instead.)
• Add the drained noodles to the sauce and mix thoroughly until the noodles are well coated in dressing and the sliced spring onions are distributed throughout.
• 1 tbsp sesame seeds
  Transfer the noodles to a serving dish and garnish with the remaining spring onions, the coriander (cilantro) and the sesame seeds.
• Serve and enjoy!

Notes

• I like to use fine vermicelli noodles in this dish, but you can use whichever kind you prefer.
• I prefer wheat-free tamari, but any soy sauce will work well in this recipe.
• If you don’t have rice vinegar, use white vinegar or a squeeze of lemon or lime instead.
• To reduce the garlic flavour, use only one clove, or slice/chop rather than crush the garlic, to give a milder taste.

Nutrition

Nutrition Facts

Easy sesame noodles

Amount per Serving

Calories

239

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

4

g

Sodium

 

513

mg

22

%

Potassium

 

78

mg

2

%

Carbohydrates

 

33

g

11

%

Fiber

 

3

g

13

%

Sugar

 

2

g

2

%

Protein

 

5

g

10

%

Vitamin A

 

90

IU

2

%

Vitamin C

 

2

mg

2

%

Calcium

 

31

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword garlic, noodles, sesame, sesame oil, spring onion, tahini

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