My Favorite Sesame Noodles
This recipe for sesame noodles is one I've created through trial and error. It combines green onions, peanut butter and sesame oil for a wonderfully complex flavour.
This recipe for sesame noodles is one I've created through trial and error. It combines green onions, peanut butter and sesame oil for a wonderfully complex flavour.
I am the recipe submitter and I just wanted to clarify some things that seem to be a tad different from what I submitted. I use the sweet red thai chili sauce in my version as well as fresh grated ginger (not dried ground). Also, it's really an integral step, is to let everything sit refrigerated for a couple of hours before eating - this is really an important step that you won't regret. I wanted to mention that one review indicated that tamari is actually just soy sauce and I want to clarify. Although tamari is a type of soy, it is not the same as regular old soy sauce. The tamari adds a much deeper, richer, more authentic flavor to the noodles. The only other thing worth mentioning is that I toast my sesame seeds - I love them this way! Happy eating!Read More
I am the recipe submitter and I just wanted to clarify some things that seem to be a tad different from what I submitted. I use the sweet red thai chili sauce in my version as well as fresh grated ginger (not dried ground). Also, it's really an integral step, is to let everything sit refrigerated for a couple of hours before eating - this is really an important step that you won't regret. I wanted to mention that one review indicated that tamari is actually just soy sauce and I want to clarify. Although tamari is a type of soy, it is not the same as regular old soy sauce. The tamari adds a much deeper, richer, more authentic flavor to the noodles. The only other thing worth mentioning is that I toast my sesame seeds - I love them this way! Happy eating!
Loved this recipe and would definately make it again... but had a little difficulty with the ingredient list. After spending way too much time searching the isles of the local Asian market, (and then finally giving up and going on-line) - I learned that tamari is soy sauce. Also, the recipe reads 1/2 (8oz) package of spaghetti - I think it should read just 8oz of spaghetti. But otherwise a really great recipe!!!
As written this is a four star recipe, but with some simple changes/additions this can be a five star recipe. Instead of spaghetti I used soba (buckwheat) noodles from the Asian section of my grocery store. I served this with baked tofu (you can buy packages of seasoned baked tofu at the health food store), sauteed shitake mushrooms, and steamed broccoli on top. That made it a complete Japanese style vegetarian meal. I also served a cucumber salad on the side made with seasoned rice wine vinegar.
I made the recipe as written first, and it had a good flavor, but it was missing something. The second time, I used soba noodles instead of spaghetti, added stir fry vegetables & thinly sliced chicken. It was phenomenal! This is a good base recipe, but I recommend adding meat and/or veggies to it.
I'm kind of tough to please, which is why I'm giving this recipe only four stars (I'd give it 4.5 if I could). This was very easy to make, and I think I could probably eat it just about every day, which says a lot for me. Next time I'd probably add a little more chili sauce to give it more zing.
Perfect the way it is! For a low-carb alternative, substitute part or all of the pasta for fresh shredded carrots and cabbage. Amazing!!!
I liked these a lot. I used 16 oz. of whole wheat spaghetti, doubled the sauce, and added steamed carrots and broccoli. I used a little bit of peanut oil and sesame chili oil, toasted the sesame seeds, and let it all sit in the fridge for two hours before I ate it. I have had tons of leftovers to take for lunches from this.
At first it was just alright but had it again the next day and thought--hey, this is pretty good! I warmed it up in the microwave a bit which I thought made it taste better. My 13 month old enjoyed eating this so I would definitely make it again.
I used fresh ground ginger like the poster suggested and spicy chili paste and a mixture of one tablespoon soy sauce and one of hoison. I also used whole wheat linguni noodles and omitted the sesame seeds. Oh and crunchy peanut butter. Really really good!
I have never been more motivated to write a review. Though I will alter the recipe the next time around, it met my expectations. The combination of flavors was off the chart! The downside was the saltiness and sweetness --which kind of detracted from my full enjoyment. NEXT TIME: I will reduce the amount of honey, and increase the ginger (I used freshly minced). I will not salt the boiling water for the pasta. I will use Sriracha because I enjoy the heat. Lastly, I will double the sauce because it is sooo doggone good. Somebody is asking, how can I rate this recipe 5-stars, yet make plans to alter it. ANSWER: Albeit, this recipe is delicious I now need to personalize the experience. Isn't that what we do? Kelcambell, THANK YOU!
Very tasty, the only thing I'd do different is to stir-fry the cooked pasta before mixing in the sauce.
I love this recipe!! Super easy to make, leftovers taste great hot or cold, what's not to like? I use soy sauce instead of tamari and the world's still spinning. I cut in half the amount of chili sauce I used after painfully learning my lesson.
I like this recipe a lot. I made a couple changes though after making it twice. this recipe seems to work better with thinner noodles like angel hair instead of regular spaghetti or linguine. also half the peanut butter I used was extra chunky and this added a great texture. I also skipped the chili sauce since I dont like spicy stuff. Also I doubled the sauce and added more oil so it wasnt as dry.
Yum! This was a littel on the sweet and thick side for me, but the flavor was fantastic. I cut the sweetness with a couple splashes of rice vinegar and served this on Napa cabbage. Very good, thanks!
I love making this recipe, it's so quick and easy! I've tweaked it a bit after making it a few times and I use a few substitutions1. I use 8oz package of udon noodles which are softer and more Asian-style, I think they work better with the sauce. Follow cooking directions on package. 2. I like the spicy so I upped the Thai chili sauce to 1 tbsp. 3. I add some grilled or pan-cooked chicken breast that you can marinade or season to your liking and mix that, shredded/cut up, in with the noodles and sauce.
Yeah, I know I should let it set for an hour...like THAT's going to happen! This is a fave of mine from restaurants, and so easy to make at home. I used buckwheat/spelt soba noodles and fresh ginger root, and shriracha chili sauce. I like a touch of fresh chopped cilantro to garnish and flavour a bit. Thanks for your trial and error--it's really great and will now be a regular in my kitchen, only doubling the recipe so some can set for a while!
Simple, easy, and delicious! I didn't rate it a 5 because added a bunch of other spices and seasonings to it. Great base recipe though.
Wonderful flavor!!! (a bit dry though) Will definitely be making this again, but will double the sauce. Nicely done, kelcampbell!
I was using a different recipe for sesame noodles and I just couldn't get the taste I wanted. Then I found this one and it is perfect! I made some changes only because of my pallette. It was good just the way it was but here is what I changed. I used top ramen noodles, only 1 tablespoon of tamari (soy sauce) and no chili paste since I don't like spicy food.
I had to make this a few times before I got it right, but it was definitely worth it. Listen to the reviewers who recommend letting the noodles sit after you've combined them with the sauce, the longer the better. Also, my recommendation is that if you are mixing in vegetables (I used carrots, brocolli, and edamame) use a little bit more sauce. If you love sesame oil, this is a great recipe.
I thought this was quite good but must admit I did not follow the recipe as written. I used soy sauce, as I didn't have tamari sauce on hand, used whole wheat pasta, and, as I wasn't paying proper attention to the recipe, added the toasted sesame seeds to the mixture rather than garnishing before serving. I followed the additional suggestions by the author and used fresh ginger, and let the dish stand for a couple of hours before serving (one hour of the time refrigerated). I think that if this were served with regular pasta, as listed, I would give it a "5" rating, and I do look forward to making again. It needs a touch of something to be served with the stronger flavoured whole wheat pasta, perhaps a bit of cilentro, if that is your preference. This said, my husband loved it . Thank you very much kelcampbell. I look forward to trying other recipes in your collection.
Both my husband and I didn't care for this. There wasn't a whole lot of flavor and I think the peanut butter gave it a weird texture. Thanks anyway.
Very good, I followed several suggestions and I also add about 1 tbsp of peanut butter, this was in another similar recipe.
Thumbs up for ease, but it ended up kind of dry, and not so sesame-like.
This is a wonderful recipe, but I used fettuccine style rice noodles, just as in Thai style.
This is my tenth or more time making this dish. I love it and everyone I serve it to loves it.
I loved this! I'm taking it to an Asian inspired potluck so I doubled the recipe. I ended up doubling the sauce PLUS doing another half recipe of the sauce to get the noodles coated like I wanted it. This may be because I used a thin whole wheat pasta (which was delicious in this!) and it soaked up more sauce. I basically followed the recipe exactly using fresh ginger and toasted sesame seeds on the top. I did use half honey and half agave because I ran out of honey and forgot the garlic. My Thai sauce had a bit of a bite to it so it wasn't missed. This was awesome! The last thing I did was add a half a chopped orange bell pepper and almost two cups of sliced shitake mushrooms for a few veggies.
I'll start off by saying I'm not a huge fan of peanut butter, but this was still really good. I gave the recipe 4 stars as is but if you add a stir fry veggie mix its 5 stars! I even thought some shrimp would have been good with this too. DO NOT skip the sesame oil, it really defines the sauce! I used whole wheat linguini and my stir fry mix had carrots, snow peas, water chesnuts, mushrooms, edamame, and red peppers, delicious! Even my super picky boyfriend liked it!
This was great! I used stir fry noodles instead of spaghetti and decided to double the sauce(except the honey) based on other reviews..and also because i find once noodles sit in the fridge they soak up even more juice. I Added Thinly sliced zucchini, carrots and red peppers which i cooked in a wok on high for only 2 minutes, and then transferred the cooked noodles and sauce in there to combine. I ate this hot for supper the first day, and enjoyed it the next day cold. I will most likely be making this again..wouldn't change much except to cut back on the honey and amp up the Thai chili sauce. I didn't have the sesame seeds to garnish with..next time i will! would taste great with any nuts..even peanuts or cashews..and a fresh squeeze of lime. YUM..thanks for recipe Kelly!
This was yummy -- it deserves 4.5 stars. Adapted it a bit, based on what I had on hand. Used a chili sesame oil and added a couple of shakes of Tabasco and added fresh cilantro. I felt that it was not enough "sauce," so I doubled the amount.
Spectacular.... Only changes were soy sauce instead of tamari and hot chili sauce instead of sweet only because this is what I had on hand. Can't wait for leftovers for lunch!
Excellent recipe, very flavorful made exactly as written. One question for author: Is this meant to eat cold or warm? I notice your review says to refrigerate a couple of hours while the original recipe as written by AR does not include that step. After refrigerating, do you reheat? TIA
So easy and delicious. I used Garlic Chile Sauce because it's what I had and it made it just the right spicy (I like spicy so if you don't, might want to tone down). I added some chopped up left-over Honey Garlic Pork Chops to it and it was sooooo good. Updated: Go ahead and eat the whole thing instead of trying to leave leftovers because it isn't quite the same reheated the next day -- it's texture isn't as smooth.
I strongly feel that you should call these peanut noodles unless you use sesame tahini. Garnish with cucumber sticks adds flavor contrast.
Addictively good. Served with teriyaki chicken kabobs. The flavors really do come together after resting in the fridge for a few hours. Thank you very much!!!
This was absolutely delicious! I used light soy sauce in place of the tamari, and fresh ginger, and I had to add a little water to the noodles because my sauce was not mixing into the pasta well - maybe because I was using natural peanut butter. I had a little extra chopped pepper from another recipe so I garnished with that and it added a nice touch of color. Will make this again and again! Thank you!
Two of my daughters and I could only eat alittle bit of this. My other daughter and husband wouldn't touch it. It wasn't disgusting, just wasn't for us. Thanks anyway.
If you like Thai noodles you will love this! I use LoMein noodles instead of spaghetti, and add in mushrooms and sauteed chicken tenders to make a complete meal.
Super easy for a new cook!! Made it for 5 servings with Fettuccini, and eeryone raved!! Didn't have any Tamari but figured Hosin would work just as well... And it did!! Thanks for a new family favorite
Perfect as-is. Awesome side-dish for the 'Baked Teriyaki Chicken' found on this site. Doubling the recipe gives you the perfect amount of sauce for 1 full pkg of shanghai noodles.
awesome! great summer dish in crazy hot south georgia! i added grilled chicken breast....didn't need to!
I made this exactly as stated in the recipe. We thought the flavor was good, but lacked something. It was much easier than my normal recipe, so I will try it again, increasing the sauce (we thought it was a bit dry), using more chili oil and increasing the sesame oil.
The noodles taste great, but the sauce does not provide much liquid. The dish is very dense.
I really enjoyed this one. Didn;t have any ginger so made it without and it still came out great. I also made it with angle hair pasta. Super fast and easy recipe!!
Delicious! Even tastes good cold the next day as the sesame noodles I had from a Chinese restaurant were served cold. If you want to amp up the heat, add a little Srirachi Chili sauce from Vietnam, available in most Asian food sections at the supermarket.
I don't know if I did something wrong, but these noodles stuck together after being refrigerated. I followed directions exactly. Anyways...they didn't taste that great either. Would not make again.
This is soo yummy, hot or cold... I made a few changes. I used soba noodles for a more traditional flavour. I also found it much easier to mix when the noodles were warm. Very good! Great for lunches.
We just love the flavor of this noodle dish. My big complaint is that it is very dry. I even made extra sauce for it. Not sure what I could add for moisture. I did add carrots and snap peas.
Came out really good! A great way to spice up regular noodles. Will probably make again.
I loved the smell and the flavor of these noodles. They went really well with my teriyaki chicken. I didn't put seeds since I didn't have any and I used 1/4 tsp of chili paste instead of the chili sauce (to avoid white sugar). I refregerated the noodles overnight. I wasn't too excited about the texture of the noodles, even though I made sure to cook them al dente. My son and I who can sense spices really well thought that the noodles were a tad too spicy while my husband couldn't detect the spiciness at all. I will be making these again. Thank you.
This was really awesome I felt like I was at an oriental restaurant. Until now that is how I got my fix for noodles like this. I didn't have Thai Chili Sauce so I used Sambal Oelek which is a very hot & spicy sauce. But 1 tsp wasn't to hot. I think I'm going to cut the Peanut Butter in half it was to strong. Also I followed the advice of other reviews. After I drained the pasta I did stir fry it in some sesame oil before adding the sauce. Great recipe that I will use a lot.
Just double this recipe while your at it. It is so yummy you won't be able to keep your paws off it. My 7 year old loves it! I make it with fresh ginger and don't have a micro, so just heat all the ingredients (except the pasta, onions and toasted sesame seeds)on super low heat until it becomes a sauce and just starts to boil.
Delicious alternative to spaghetti with marinara sauce. I would recommend using Asian noodles (soba, lo mein, rice noodles, etc.) for a more authentic texture, but this had just the right kick to it. I used chili oil ('la yu') instead of the Thai chili paste. Next time, I'll be adding more sesame oil.
I thought this was just alright and actually preferred it warm instead of cold. After sitting for too long the noodles really soaked up the sauce. It had great flavor and would love to try it again.
It was a bit dry for my taste, but I added some homemade teriyaki sauce (maybe 1 - 2 Tbsp) and it was perfect! Delicious and quick, which makes it perfect to make one morning and have for lunches throughout the week with grilled chicken, steak, or shrimp.
Tamari is not just a soy sauce but is always gluten free making it safe for those with Celiac’s or gluten intolerance. Other commercial soy sauces can and do contain gluten except for La Choy’s low sodium soy sauce which is gluten free. Having 2 daughters with Celiac’s, I quickly learned the difference. And as the recipe submitter stated, there is a difference in the flavor and color of tamari and regular soy sauce. If you have to avoid gluten, check the ingredient label on the back if the bottle.
yum!! I like this recipe much better than the previous version I tried. I added julienned carrots and snap peas. I also doubled the sesame oil, garlic,and used fresh ginger. I also added 2 teaspoons of mirin because I had it and wanted it sweeter. So, cool and perfect for a summer meal.
Love this recipe "as is". However, I cook for someone with limited taste due to an accident so I use far more flavorings and spices than the average cook. That said, I love this "foundation" recipe so much I double the sauce every time. I then add a ton more garlic, ginger, use almond butter instead of peanut (health reasons), use Coconut Aminos instead of Tamari (health reasons), I add a ton of veggies such as summer squash, peppers, onions, mushrooms, roasted broccoli, basically whatever is going bad in the fridge. I also have found it helpful to mix the "sauce" and keep adding spices to it until it is just right, then add it to the noodles and veggies last. Any type of roasted vegetable that you have on hand and need to get rid of, is fantastic in this sauce. (YES - roasting your veggies adds a whole new dimension of flavor, especially broccoli). I serve this with fresh basil, cilantro, scallions, crushed nuts on top, and fresh sprouts for crunch. A great foundation recipe to help you get rid of leftover veggies!
Made this once as is...it was fantastic. The next time I used whole wheat noodles. I also used fresh ginger, toasted white and black seeds and tossed them in and then added snow peas, broccoli, red and yellow pepper (chopped fine), ground bhut jolokia powder (I like things super hot) and chopped broccoli. Let it site for 24 hours and then ate it. It was great. I think it needs a little lime juice or balsamic vinegar but even without it....this recipe is great!
This will likely become a staple in my life, it was easy and very good. I felt like there wasn't enough sauce for the pasta, but that's an easy problem to fix
This is a wonderful recipe that I made using the author’s suggested changes. I use Blue Dragon egg noodles (whole foods) instead of Thai noodles for this one. It just works!
Loved this recipe! I added chopped peanuts and cherry tomatoes as well Delicious
My boys ask for this over and over. I use organic freshly ground peanut butter and do not microwave or heat it. I do mix the sauce together at least 2 hours ahead of time and toast the sesame seeds. Sometimes I will top it with a bit of sliced grilled steak. This dish is also great cold the next day. My boys love spice, but I have learned to tone down the chili sauce a bit if they are having friends join us for dinner.
Now they're *my* favorite sesame noodles, too!
Family loved this, the only change was using Sambal Oleck as I didn't have the Thai Chili Sauce
Well interesting for sure. As it was presented in the recipe I’d say not very tasty . I was expecting something that would taste awesome and it certainly was a big let down
Blech...... kept having to doctor it just to get it to even taste decent....and still was not great. Too much Sesame Oil....that stuff is POWERFUL and this recipe uses A LOT.
Just made this today. Delicious! I added a bit more garlic as I'm a big garlic fan. Will make again!
This was so easy and tasty. Great weeknight treat. I might reduce the honey next time as it was a tad too sweet for me.
I think I would make a little less sauce for the same amount of noodles
fIrst time trying anything liked this. yUmmy.
I scaled this recipe up to feed my family and we really enjoyed it. It's super fast to make on a week-night and any left-overs are great for lunch the next day.
I make cold sesame noodles all the time, in varying ways. I suggest using tahini in addition to peanut butter (slightly less tahini than PB), toasted sesame oil rather than regular, and unseasoned rice vinegar. Successful add-ins: julienned Kirby cucumbers (with the skin on), or julienned snowpeas (used raw when young, thin & tender, or de-stringed & lightly blanched or nuked when older & thicker), or baby arugula leaves (non-traditional, but delicious), or even crisp shredded iceberg; cubes of extra firm tofu; shredded chicken breast; grated fresh ginger. Garnishes: sesame seeds, chopped scallions, sriracha, chili oil or chili flakes. Never leave out the chopped scallions (green parts mostly), as they're essential. I'd omit the honey, but if you want a sweet counterpoint to spicy ingredients, one Chinese restaurant I know successfully adds, as a garnish when serving, the very faintest sprinkle of coarse, crunchy sugar!
Doubt if I use soba noodles again. All in all it was delicious. My noodles were a little gummy.
This was SUPER easy, and absolutely delish! I made one very minor adjustment. I added only 2/3's of the honey as I don't like things that are "too" sweet. Next time, I'll double the green onions. Definitely a keeper!
I used rice noodles and don't know if they interact with the sauce differently, but it was definitely not enough sauce - the noodles turned out dry and pasty. I'd try it again, next time doubling the sauce.
2 thumbs up. Followed the recipe to a tee and it turned out flavorful.
Not alot of flavor and once the peanut butter started cooling down it developed a weird texture. Will not be making again.
kelcampbell - Well Done!!! This is a really simple dish to put together and very few ingredients that make up a very flavorful dish. The sauce is exactly the right amount for the 8 ounces of pasta. Great flavors. I ended up adding a ladle of pasta water to "loosen the dish up a bit". For me, I prepared the sauce in a large frying pan and after I drained the pasta, I added the cooked pasta into the pan and finished the dish there. That's where I saw and decided to add the pasta water mentioned to get the consistency I like. Thank You for sharing this dish! Well Done!
This recipe is soooo good. I like to add sriacha sauce in addition to the other sauce. Also, try toasting the sesame seeds for another layer of flavor. I make this on Sundays and we have leftovers and lunches for the week!
I made this for lunch today, I had everything except the scallions! This was as good if not better than what my favorite Thai restaurant serves!!! Will be making this often
Quick and easy to make. Delicious. I doubled the sauce to make it extra tasty.
I’m sorry - - I really wanted to like this. Unlike some reviewers, I made it exactly as written. Left it in the fridge all day, reheated it. It was just really dry and gummy. My almost grown kids love Asian food, and we were hopeful we could make these noodles at home but it was “thumbs down” from both of them.
I don't really like peanut butter, so this probably wasn't the recipe for me. My toddler loved it, however
This was really good, however I think next time I should double the sauce.
Added chopped cilantro, and sauteed shitake mushrooms and more onion.. will add some peanuts for garnish next time. Excellent!
This has been our go to sesame noodle recipe for years. It’s so easy and quick, we all love it
Yummy! Added extra ginger and garlic and my daughter LOVED it!
Very easy and yummy. I added chicken and served it warm. I did find it a little salty so I will use less soya sauce next time and more chili sauce!
Oh wow, this is wonderful! This is the first time I've had sesame noodles, but it won't be the last. I did use 2 tablespoons of soy sauce rather than tamari and the results were still delicious!
Excellent and easy
So good and so easy. I have made it over and over
This was delicious. We used coconut aminos instead of the tamari sauce and we added chicken, peas and asian slaw to make it a meal.
I doubled the sauce, but everything else was as written. Wasn't a favorite and won't make again.
If you have to make this for someone who has a tree nut allergy simply leave out the sesame and peanut , as this is a basic aioli pasta with some vegetables of choice. Great easy recipe to make with noodles of choice. Any good chili sauce can be substituted. If you have hatch chiles toss them in to up the heat.
Found it dry, added a little more oil. Reheated it was good.
Love this recipe ... I followed the follow-up tips in the review section - and have also added julienned veggies (peppers and carrots). I make a huge bowl of this regularly to keep my daughter from saying there's nothing to eat! ;) Thank you!