Lunch
Sesame Noodles
A Chinese-American takeout favorite where tender noodles are coated in a silky sauce of sesame paste, soy, vinegar, and a touch of heat. Served chilled with cucumber and scallion, or warm as a side dish, it balances rich sesame with bright acidity.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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Sesame Noodles — common questions
Can I make the sauce ahead?
Yes. Make it up to 3 days ahead and store covered in the refrigerator. Whisk it again before tossing with noodles, as the sesame paste may settle slightly; thin with a little warm water if it has thickened.
What is the difference between tahini and sesame paste?
Both work, but Chinese sesame paste (made from roasted sesame seeds) is deeper and nuttier than tahini (made from raw seeds) and more authentic to the dish. If using tahini, increase the amount slightly or add a teaspoon of sesame oil for depth.
Is this dish supposed to be served cold or warm?
Both are correct. Chilled is the most common American takeout version, but warm sesame noodles are equally traditional in China and are wonderful in cooler months.
What can I add to make it a complete meal?
Top with shredded rotisserie chicken, hard-boiled eggs, edamame, or pan-seared tofu for protein. Serve alongside stir-fried greens or a simple salad.
How do I store and reheat leftovers?
Store covered in the refrigerator for up to 2 days. To reheat, place noodles in a skillet with a splash of water over medium heat for 2–3 minutes, stirring gently, or microwave in a bowl covered with a damp paper towel for 1 minute. The sauce may thicken when cold; whisk in a teaspoon of water to loosen.
What if my sauce is too thick?
Whisk in warm water 1 teaspoon at a time until you reach the right consistency. If it breaks or looks grainy, you've likely added cold water; use warm water instead and whisk vigorously.
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