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Real Deal Sesame Noodles

5 from 12 votes
These real-deal Chinese sesame noodles are way better than takeout. The post teaches you how to use secret ingredients to make the sauce addictively tasty.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main, Side
Cuisine: Chinese
Servings: 2 to 4
Author: Maggie Zhu

Ingredients

  • 250 grams noodles , dried (*see footnote 1)
  • 2 green onions , chopped

Peanut sauce

  • 1/4 cup natural peanut butter (or Chinese sesame paste) (*see footnote 2)
  • 2 tablespoons light soy sauce (or soy sauce)
  • 2 tablespoons Chinkiang vinegar
  • 1 tablespoon honey
  • 2 teaspoons homemade chili oil (or to taste) (*see footnote 3)
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger , minced
  • 2 cloves garlic . minced
  • 1/4 teaspoon Sichuan peppercorn powder , toasted (*see footnote 4)

Topping options

  • 1 cucumber , cut into thin strips
  • 2 carrots , cut into thin strips
  • tomatoes , Sliced
  • sesame seeds , Toasted (for garnish)

Instructions

  • Boil noodles according to instructions. Transfer cooked noodles into a colander, rinse with tap water to stop the cooking. Drain and set aside.
  • Combine peanut butter with 1/4 cup warm water in a small bowl. Stir with a spatula until the water is fully incorporated and it forms a smooth paste. Using warm water helps the peanut butter thin out and form a silky paste.
  • Add light soy sauce, Chinkiang vinegar, honey, chili oil, sesame oil, ginger, garlic, and Sichuan peppercorn powder. Stir to mix well. You can make the sauce ahead of time and let it sit in the fridge for a few hours before mixing, so the flavors will be more evenly blended.
  • Transfer cooked noodles into a large bowl and add two thirds of the peanut sauce. Toss with a pair of tongs to coat the noodles evenly with the sauce.
  • Garnish with cucumber, green onion and sesame seeds.
  • Serve at room temperature with the remaining sauce.

Notes

  1. You can use many types of wheat noodles to cook this dish, including egg noodles, pasta, udon noodles, and somen noodles (the super thin type). To create the best texture, use homemade noodles such as hand pulled noodles or rolled noodles.
  2. Chinese sesame paste is made from toasted sesame seeds. Unlike tahini, it is darker in color and has a nuttier flavor. You can use natural peanut butter here as an alternative.
  3. The homemade chili oil is usually served separately and added according to personal taste. I personally prefer to use a small amount in the sauce because it adds a very fragrant umami that makes the sauce stand out. Always ask your guests if they can handle a bit spiciness. If not, serve the chili oil separately with the noodles.
  4. To make toasted Sichuan peppercorn powder, cook whole Sichuan peppercorns in a tablespoon of oil until they turn dark (not black). Drain the peppercorns and grind them them in a coffee grinder (or use a mortar and pestle). It results in a nutty flavor that adds character to the dish without tasting too pungent. If you are using uncooked Sichuan peppercorn powder, cut the amount to 1/8 teaspoon or just a pinch.

Nutrition

Serving: 263g, Calories: 166kcal, Carbohydrates: 23g, Protein: 2.8g, Fat: 7.2g, Saturated Fat: 1.1g, Sodium: 948mg, Potassium: 481mg, Fiber: 2.6g, Sugar: 14.5g, Vitamin A: 10350IU, Vitamin C: 12.4mg, Calcium: 50mg, Iron: 1.1mg