Sesame Noodles

Oh, how I LOVE this recipe! Following other reviews, I add minced fresh ginger & chopped cilantro, and I reduce the oil to 4 T. and sugar to 3 T. I use only 1 1/2 t. chili sauce because I'm wimpy that way! Thicken the sauce with 1 t. cornstarch mixed into 1 c. chicken broth, and stir in 1 T. toasted sesame oil at the end, off heat. Optional add-ins make it even better: shredded napa cabbage, red bell pepper strips, blanched & sliced snowpeas, and/or cooked & cubed chicken. Absolutely delicious!!

I made this today to go with Michelle's Roast Chicken. I needed something in the same taste-vein. I subbed vegetable oil for the safflower oil, because I didn't have it. I also didn't use chili sauce because my kids have to be able to eat it. They don't like spicy food. Very tasty. I served it as a cold side, as it's pretty warm here lately. Refreshing and light. My husband fell in love with it, and he can be a little picky. I had to restrain him from eating the whole bowl. I will make this again for sure. EDITED: Now that I'm cooking to reflect a low-sodium/low-fat/low-sugar lifestyle, I now make it like this.... I'll cut the noodles in half and used a little over 1/2 bag of shredded coleslaw mix in place of the missing noodles. I now use EVOO instead of safflower oil, honey or Splenda brown sugar blend instead of sugar, low sodium soy sauce and after I toss the sauce with the noodles and coleslaw, I chill it. Right before serving, I sprinkle the servings with a little chopped, roasted unsalted peanuts or cashews. I've made this for four years now and I've got to say that this is one of our most favorite recipes from AllRecipes.

Since the temperature is already hitting triple digits here in Las Vegas, I decided to serve this cold as a salad. I made the sauce as written except I added a little crushed ginger from a jar from Trader Joe's. I had 2 different kinds of chile garlic sauce; 1 Chinese and 1 Vietnamese, so I said what the heck and put in a tsp of each. I used Chinese Yung Chung noodles instead of linguine; and to make it more like a salad, I added a chopped, seeded cucumber, some edamame and some cilantro. This came out delicious!......Since I wrote this original review back in 2007, I've become more health conscious and now when I make this, I omit the vegetable oil completely, use Splenda instead of sugar, and not so much of it, bump up the dark sesame oil by a couple teaspoons, increase the chili garlic sauce and use whole wheat noodles. The dish is still delicious, but as DH said, it tastes fresher and lighter.

This recipe is so good it should come with a warning: may be addictive! It's sweet and spicy and what's great about it is you can adjust the amount of sweet or spice depending on your tastes. It can be a main dish or side dish depending on what you do with it. You can add veggies, shrimp, beef, chicken; the possibilites are endless. Like others, I cut the amount of oil in half and fresh pasta is best. If you don't like things too hot, use hoisin sauce instead of chili sauce. This recipe is a definite keeper!

This recipe is extremely good. To make this taste authentic use FRESH pasta (I use "Basic Pasta" from this site), if you don't care to make noodles, just buy a package of the fresh linguine if you can, that alone made this dish 50 times better.. I cut the oil in half (sometimes I use canola depending what I have on hand, but safflower has more health benefits) I also sometimes use Agave rather than sugar. I also replace 2 tablespoons of vinegar with mirin, and add some garlic chili sauce. I served this dish tossed with fresh stir fried veggies and egg rolls on the side.. my family and friends said they would rather have me cook Asian any day, rather than eat at a greasy takeout. To be honest it tastes very similar to PF Changs lo mien. Add all your favorite stir fry veggies to this! This is going into the recipe collection for sure. thank you!

This was really good. Instead of just tossing the noodles with the sauce, I let it all simmer/fry on fairly high heat so the noodles could really absorb the flavor and have more of a pan-fried noodle. I also replaced the safflower oil with peanut oil. They were delicious! Next time I think I will lighten up on the amount of oil and use fresh noodles.

With adjustments this was very nice! I used canola instead of safflower oil & cut it back to 3 tbp., I used a bit more than a tsp. of chile paste instead of chile sauce, cut back on the vinegar & sugar a little & I used rice noodles instead of linguine. I thought it had just the right ratio of flavors going on...not too spicy, not too sweet, not too vinegary & not too oily. This worked perfectly w/ some leftover Mahogany Chicken Wings (I used legs though & for this meal, I removed the meat from the leg, chunked it up some & served it on top of these noodles.

I have tried many sesame noodle recipes, but after I made this recipe, I ripped up all the old ones! The chili is a great addition. I used Hoboken Eddie's spicy thai chili sauce (it has extra garlic, hot peppers and herbs). I make this every week now. Thanks so much!

These noodles were so good and so easy to make! Thank you so much for sharing the recipe; I'll definitely be making these again. I followed the suggestions of earlier reviewers and cut the sugar by about 1/3 and used fresh noodles. They turned out fantastic. I halved the recipe because I was only cooking for two, but next time I'm making the whole batch so I have some yummy leftovers!!

Oh wow! Wonderfully delicious! Since there were only two of us I made half pound of linguine, however next time I will make it a point ot use fresh chinese noodles. After reading other reviews I cut the amount of sugar down to 3T, used all sesame oil , not exceeding more than 4T sesame oil. In place of chili sauce I used hoisin sauce, personal preference. After I boiled the noodles, I drained it, set it aside. In another pot I boiled the sauce. I added 2T cornstarch to thicken up the sauce then added the noodles to let it soak up the sauce. Meanwhile in a large pot I added a drizzle of sesame oil , threw in broccoli crowns (parboiled), bamboo shoots, red bell pepper, thinly sliced, and cooked it. I added the noodles with sauce to vegetables and then garnished it with toasted sesame seeds and handful of chopped cilantro and green onions. The sauce itself is the star of this dish. A perfect balance of flavors -nothing overpowering each other, not too salty, tangy or too sweet. You can serve this as a side dish or main meal and pretty much add any vegetables and/or meat to this dish and it will not fail you. This recipe is a definite keeper and is going into my box for good use again in the near future. I served this with, "Asian Beef Skewers," hot rice and "Chinese Almond Cookies," all from this website.

Simple and delicious. I did use less oil. It did not affect the end product. Yummmmm!!!

This was an OK recipe. It had a wonderful smell. Next time I will cut back on the vinegar and Safflower oil and add a little cornstarch/water to thicken it up a bit. The sauce pooled at the bottom of the pan not on the noodles. A good starting place for what I was looking for.

These noodles are absolutely amazing. I almost was taken in by the top rated review that totally changes this recipe. Instead I followed the recipe exactly as written. The sweet and spice are perfect and the green onions and sesame seeds give just the right amount of crunch needed. I am not a big sweet lover and have to disagree with reviews that state this is too sweet. Perhaps they altered the sweetness by adding vegetables to the noodles while cooking, or didn't boil the sauce long enough to completely dissolve the sugar. I boiled until I could no longer smell the vinegar, about ten minutes. These noodles can make a wonderful addition to vegetables and or meats, however I would strongly suggest you follow the noodle recipe and cook your vegetables or meat/shrimp separately then add the two together after each is cooked. I did add the noodle mixture to some shrimp and mushrooms, but the noodles kept their original flavor and enhanced the shrimp and mushrooms. This recipe is a keeper. I served it with the baked egg roll recipe on AR.

Really good noodles, and they couldn't be easier to make. I cut the sugar in half, used 4 T peanut oil instead of the safflower, used 5 T soy sauce, and a bit more of the chili sauce (I used garlic chili sauce). All else stayed the same. I just tried the noodles warm and they were really good, but I now have them in the fridge because I have a funny feeling they might taste even better chilled. (LATER ON...) Wow. These are awesome cold! I was going to give these four stars warm, but they deserve five after being chilled!

I loved this recipe. I did add some cornstarch to thicken it up a bit, and I reduced the chili sauce a tad, too. My son and husband enjoyed it. We ate with chopsticks everyone got in their stockings at Christmas.

This was okay but not one of my favourites of this type of dish I've tried. It was very vinegary and the sesame flavour wasn't very noticeable to me. I added bean sprouts to the garnish as I had some to use up. I may use this recipe again to play with the ingredients/amounts, but I wouldn't make again as is.

Made this tonight, and it was wonderful! I cut the amount of pasta in half, and doubled the sauce. I put chopped green onions in the sauce mix while it was cooking. I can see adding veggies or shrimp, chicken, etc. Such a versatile recipe Thanks so much for sharing!

This was very good!I made this with egg noodles instead of linguini.I also used red onion instead of green because thats what I had.I would serve this cold as an appetizer.

Loved these, even with the omissions that I had to make. I did not use the sesame oil or sesame seeds, but we all loved the noodles. Considering how expensive those ingredients are, I need to find more than just one recipe that the family loves in order for me to buy them. For now, I will just make them without them. We had these as a side dish to asian pork tenderloin, and they were the perfect compiment.

looking in your local grocery store or oriental market for "Lo Mein Noodles" makes this recipe 10 times better!! I make this recipe at least twice a month, great lunch, snack or dinner. Sometimes I add peanuts just before serving for added protein and crunch!

This recipe is AMAZING! I cut down on the oil, but added a little peanut butter to the sauce and the some broccoli in for the last few minutes of the linguine. Perfect balance of sweet and spice. Thank you for adding!

So good! This was just what I was looking for and it tasted even better than I thought it would. The only changes I made were using spaghetti noodles instead of linguine and using sesame oil (6 TBSP total) instead of safflower oil because that is what I had. I also put way more than 1 TBSP of sesame seeds because I love them. Thanks for the great recipe - it was perfect!

I have to say, I have had this cold a day old and hot right away - cold was definitely more tasty. I still liked the hot version but the flavours were more prominent in the cold version. Either way I loved it. I would increase the spice a bit next time and garlic...but I am crazy. hehe. Thanks!!

This recipe was delicious! Per other reviews I ended up leaving the safflower oil out completely and adding an extra tablespoon of sesame oil. The dish was perfect! We served with the Asian Beef Skewers from this site. I will be making this recipe again!

Sooo good with fresh ginger and cilantro!

This recipe is fantastic! The only change I made was that I used a spicy sesame-chili oil with some chili powder, rather than chili paste, that added good flavor and I didn't have to buy the extra ingredient. I made the recipe so that we had enough for leftovers - the noodles kept for a while, and when I used the leftovers, I added tofu and vegetables. Definitely a keeper, and will make again!

We loved these noodles, and we love spice, however I'm not sure if it was the brand of chilli sauce I used (from the Asian supermarket) but my noodles were SUPER spicy! I also served stir fried vegatables with our meal so we just mixed the two together on our plate to balance out the spiciness. We will make again, but I'll just use less chili sauce.

Followed recipe exactly and it had a strange flavor. Like there was too much vinegar and too much sugar. I will make again but change it a little.

What a great recipe! So easy and delicious. Didn't have safflower oil or linguine pasta in the pantry so substituted them with olive oil and angel hair. My vegetarian daughter is going to love this as! well. Thank you for sharing.

This was great! I kept the dressing measurements the same but made 8 oz pasta and added stir fried chicken, broccoli, and carrots. Next time I think I would reduce the oil a bit. I also thickened the sauce with 2 T cornstarch in water. Very tasty meal. My 4 year old who loves "mall food court" chinese inhaled this meal!

This was not good- Just didn't like the combination of the flavors.

THIS WAS GREAT! My friends and I were dreaming of what all we could fix with this... shrimp, veggies, chicken, pork, THIS IS GREAT! I will keep this in my recipe box!

Very good. In fact, I agree with other reviewers and think it taste best once the flavors set in overnight and it is cold. Yum! I reduced the amount of ginger it called for. I didn't have safflower oil so I substitued asian garlic infused olive oil and regular cooking oil. I als oadded carrots and chicken and red pepper flakes. This was really flavorful and good.

I really love this recipe because it's provides a great base from which to add other ingredients. I followed other reviewers' advice and used 4 T oil and 3 T sugar. I dissolved 1 T cornstarch in 1 C chicken broth for extra thickening. I prepped it in a wok as follows: stir-fried sliced chicken breast in 2 T sesame oil until cooked. Removed from wok then stir-fried thinly sliced red bell pepper and zucchini. Removed from wok then prepared sauce as per instructions but added cornstarch/broth combo when sauce was boiling. Re-added chicken strips and veggie mixture when sauce was thickened and stirred. Finally added cooked pasta and mixed. Yum!

Love it, love it, just love it. No changes necessary, although there is so much you could add to complement. Thank you

Outstanding base. We had to modify a bit just to suit our tastes .... great blend of seasonings.

I am sorry, but I did not care for these. Most of the people that reviewed these changed something in the recipe, I changed nothing and they weren't good. You can't rate these with 5 stars if you changed things. Was really looking forward to having these, what a disappointment!!!

added some shrimp to make a main course dinner ... everyone loved it. so easy and tasty! will never "invest" in it away from home again ... now that i know how easy it is

VERY EASY to make & DELICIOUS! I used low sodium soy sauce & this came out perfectly. My only complaint was that I wish the noodles had a little bit more heat. Next time I will add red pepper flakes or Mongolian fire oil. Side Note: I served this with super spicy mongolian beef. That recipe also came from this site. They went superbly to together.

I love these noodles! These make the house smell amazing, and my friends thought I got take-out! My only suggestion is to finish cooking the noodles in the sauce. This sauce would work for vegetables too!

I really liked these even though I found them to be a bit too sweet. I served it with Beef Bulgogi (recipe from this site) which is on the salty side so the two paired together very well. However, I will definitely reduce the amount of sugar next time.

So good! We have added broccoli, carrots, water chestnuts and chopped ginger root. It's hard to mess this up.

Very good, I added shrimp and veggies well make this again soon.

awesome

This is one of my favorite recipes on the site. Sometimes I add sautéed chicken for a complete meal. Especially good dish to bring to someone who needs help after having a baby or who is ill.

I used less garlic, less oil (and none of it safflower), and less soy sauce. I used a LOT more sesame seeds. Really, if I'm going to toast sesame seeds, it's going to be more than 1 teaspoon! I added ginger & cilantro as per one review. I wasn't going to try and thicken it with cornstarch, but I wound up doing that to thicken the sauce a bit. It's so good! This recipe is not for those on a low salt diet!

Very good but I still made a few adjustments to make this more of a full meal. I used 1 lb of fresh egg noodles and marinated thin slices of tofu in the sauce overnight. I followed the suggestions of others and cut down on the sugar (half) but increased the amount of chili sauce and made 1.5 times more sauce as I was adding veggies to the mix. I heated the canola (instead of safflower) oil in a wok; stir fried some nappa cabbage, shredded carrots, and bean sprouts for a few minutes; added the sauce with marinated tofu (including 2 tsp. cornstarch) to the wok and heated until sugar dissolved. Finally, I added in the cooked noodles and let simmer a few minutes. Added a little more sesame oil, the toasted sesame seeds, and green onions before serving.

Really great. Kids loved it. I added sweet peppers and some bok choy. It was very versatile and I added tofu one day and then garbanzo beans the next day to the leftovers.

I made this recipe for dinner and I have to say at first glance of the ingredients I was skeptical. However, after tasting the end result it was very good. I would have to say the next time I make this I will cut the safflower oil in half because 6T of oil is actually 1/2 cup of oil and there is an additional 2t of sesame oil also, which is just way too much oil. The other ingredients are a good combination of flavors. I also added some grated fresh ginger (not too much, as these are sesame noodles), red peppers, and broccolli. I will definately make this again.

Following others suggestions we cut the sugar in half. However, next time I would cut out a lot of the oil too as it was very oily. It makes a lot of sauce compared to noodles so can probably cut it down lots. MADE AGAIN - I tried this again but cut the recipe to a quarter. I used: 2 garlic cloves, small pinch of sugar, 1 tsp canola oil, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, at least 1/2 tsp chili sauce (I like it spicy) and a couple of green onions. It was way less oily this time and didn't all gather on the bottom of the bowl but stayed on the noodles.

This was way too oily and the flavors weren't strong enough. We would have been better off just adding a tablespoon of sesame oil to the pasta.

Really good-I halved the oil, based upon previous reviewers' comments and I also subbed in olive oil for the safflower oil.

A nice dish to serve with 'Sweet, Sticky & Spicy Chicken' from AR. It is a very basic noodle recipe with lots of flavor. The next time, I think steamed vegetables would really enhance the flavor of the noodles.

Excellent. Also good with shrimp sauted in sauce prior to adding pasta.

delicious! the only mistake i made was not making more. i didn't add vinegar because i don't like it and doubled the chili sauce because i love super spicy. i agree with the others that it would still be good if you cut back a little on the oil and sugar.

Very tasty. Next time, I'll add chicken to make it a meal.

I have to say this is absolutely delicious. While I don't like to make changes, I took other reviewers advice and cut down the sugar. I also added shrimp, fresh ginger and cilantro. I also halved the recipe as I was only cooking for 2, didn't have safflower oil so I used canola. Will make over and over again.

LOVE this recipe. To cut down on sodium, I use Bragg's Liquid Amino Acid instead of soy sauce (you can find it in most grocery stores in the organic section). Tastes the same and healthier. I also add chicken and stir fry veggies.

This is a great recipe for authentic asian noodles. I know some people said they didn't like the flavor combination, but this is the flavor combination Asian noodles SHOULD have! I do agree that the recipe could get away with less safflower oil - I would say 4 tlbs would be plenty...all it really needs to do is help coat the noodles. I served this on the side with the Asian Lettuce Wraps. Thanks!

This was a big hit when I made it for company. I used fresh linguine and because I added shrimp and broccoli, I decided to double the recipe. I doubled every ingredient except the sugar, and it was sweet enough. I'll definitely make this again!

Super easy and good! I added stir fried chicken and red pepper strips and fresh cilantro as well. Will make again!

This dish was SUPER easy and very yummy! I just happened to have all of the ingredients on hand! I made the recipe almost exactly as written. The only change I made was I only used 4 cloves of garlic, 4 T of EVOO and increased the sesame oil to 4-5 T. To make it into a meal I also added sauteed broccoli, matchstick carrots, and leftover diced chicken. I hesitated when it came to using the hot sauce but decided to give it a go and it wasn't overwhelming at all, gave it just a tiny kick! My little toddlers ate it up. Will definitely make again and next time going to add some fresh ginger...YUMMMMM!!!!!!!!!!!!!

5 stars with additions: Per other reviewers I cut oil to 3 tbsp.; sugar to 3 tbsp. I used 1 tsp. sweet chili sauce + 1 tsp. sriracha hot chili sauce, and added 1- 1 1/2 tsp fresh ginger, chopped green onions and cilantro. By preference: I used KAME Stir Fry Thai Rice Noodles; added all sorts of vegetables and 1 lb. chicken tenders, chopped tamari almonds and now it's 5 starts for me.

Excellent recipe. I ran out of garlic, only had 4 cloves. Also used peanut oil instead of safflower and will probably cut out 1-2 T. next time. I also went easy on the chili sauce since I have little ones. And cut the sugar down to about 4 T. The whole family loved it. We will use this recipe from now on!

I didn't get this dish at all? I thought it was suppose to be like the noodle side dishes at the Asian lunch places. I thought the noodles seemed way too wide and they were. The other problem I had is the ingredients seemed to have very unhealthy portions of oil, soy sauce, etc. yet the finished noodles had absolutely no taste! The only change I made was subbing hoison sauce for the chili sauce and that should have helped. It just tasted like oily noodles with some soy sauce. I think some vegetables or something to make it more of a meal would have also been beneficial. I was quite dissapointed, as a whole large bowl of noodles got tossed, because no one would eat them. I didn't want to waste more ingredients trying to improve the noodles which were way too thick for this type of side dish anyhow.

Good recipe to play with! Reduced oil to 2-3 Tbsp and would probably reduce even more next time. I ate the noodles hot with steamed veggies on top, but I think tomorrow, once the flavors have melded, they'll be even better - and of course I'm going to try them cold! As for eating them hot and fresh, I think the sauce could have benefited from some cornstarch as others recommended - otherwise, it doesn't stick to the noodles very well (though again, maybe tomorrow the flavors will have soaked in the noodles rather than just coating them). Also added an inch's worth of minced ginger to the sauce. I'll continue to use this as a base recipe in the future. Thanks, scoopnana! Update: made them a second time, and increased sesame oil considerably (almost omitting the canola). Eating them cold the next day with a side of steamed veggies is definitely the way to go. It's nice to have a dish whose leftovers don't require microwaving!

EXCELLENT!!!! SO much better than store bought or restaurant noodles! Honestly, this is wonderful, and wonderfully easy! I used stir-fry oil that I had on hand in place of the other oils, and I loved it. I also chose to use rice pasta (purchased in the Asian section of our supermarket) rather than linguine noodles. Simply excellent. I will make this again and again and again!

This was delicious and very simple to throw together. I had it warm for dinner and my boyfriend and I both enjoyed it. I was a bit worried about adding the chili sauce but its the perfect amount to add flavor and not too much bite (I don't like spicy food). I look forward to having it tomorrow cold! Thanks for a great recipe.

Lovely recipe as written, and so easy to tweak to fit your tastes or what you have on hand. Minced fresh ginger is a nice addition to the sauce; throw some chicken teriyaki on top and it's a meal. Leftovers are great cold. Thanks!

the best.

This was good and fast to make! I only had 12 oz of noodles so I had to reduce the sauce a little bit. I skipped the sugar, used 3 tbs of olive oil, 4 tbs rice vinegar, 4 tbs soy sauce, 1 1/2 tbs sesame oil, 1 tbsp hoisin sauce, 2 tsps of chili sauce and green onions. I also added half a frozen bag of chinese vegetables. Served with pot stickers.

I made this into a noodle salad, and it was amazing! I tripled all the ingredients for the sauce, other than the oils, I kept those the same, and I used honey instead of sugar. I thickened the sauce using cornstarch. I then added some shredded carrots and zucchini into the sauce, and let it cook a little before adding them to the noodles. I also doubled the amount of green onions. I didn't have sesame seeds, so I toasted some peanuts, crushed them and added it in. It tasted better the next day after the noodles really absorbed the sauce. The sauce really is amazing (and simple)! Thank you for sharing this recipe!! Oh and my bf added crumbled feta cheese to his bowl of noodle salad, and it actually tasted really good with feta cheese!

Very good! I did not have any safflower oil, so I added just 1 tbs of canola oil. Next time I will only add half the amount of chili sauce because it was way too hot for my toddler. Thanks for sharing!!

Very good, just live Fresh Market

I used 4 T Brown sugar and would next time use just 4 or 5 T oil. Added some fresh ginger too! Added asparagus, sauteed mushrooms and seared Ahi Tuna. My husband made fresh Bucatini Pasta.

I have to say this recipe was a little disappointing. I don't know what is missing, but something was. I wanted a little more sesame flavor as well.

This was light and delicious! I reduced the safflower oil by 2 Tablespoons as suggested by others and forgot the green onions, which would have given it more zip. The noodles were good all by themselves and would make a nice summer side dish. I added sliced leftover sirloin steak, snow peas, shredded carrots and some steamed broccoli to make a cold salad out of it. This is not a spicy sauce, so if you like your noodles spicy, you might want to add more chili sauce (or substitute chili paste) or some red pepper flakes -- and don't forget the green onions!

Way too oil-y in our opinion. It has a nice Asian flavor, but I totally prefer the similar " Chicken Lo Mein "'s (from this site)flavor MUCH more and it uses only 1 TBSP oil. I doubt I will make again. I will just leave out the chicken on the other recipe instead, when I want Asian noodles.

One of my favorite meals! I do add veggies to make it a little healthier - usually broccoli slaw - and I cut the oil in half to keep the fat and calories down. We usually have these at least once a week - they are a a great alternative to takeout! Excellent cold also.

This was good just not fantastic. I was out of a few ingredients and will make again when I have green onions and sesame seeds. Reduced sugar to 3T and used 4 T of oil. Thickened up sauce with cornstarch but I'm not sure if I liked it that way. Husband loved it tho. I stir fried veggies before hand, added the cooked pasta, and poured the sauce on top of both. My chili sauce was the sweet kind so I had to add red pepper flakes. So in all honesty, I didn't follow the recipe that well.

I changed several things: I used brown rice spaghetti, because I am Gluten Intolerant. I also used wheat free soy sauce which has a pretty concentrated flavour. I used 1 broccoli crown, chopped, 150g brown mushrooms chopped, 1/2 head cauliflower, chopped, and olive oil instead of safflower, tapioca starch to thicken it (the veggies made it a bit watery) 1 tbsp of almond butter, dash of chilli powder (I didn't have any chilli sauce) and grated fresh ginger, maybe half a tbsp... I halved the oil (kept the same amount of sesame oil)halved the sugar and halved the rice vinegar. My roommate loved it, so did I. I would make it again, but with some red chili flakes instead of the chili powder next time!

We LOVED this!!! Only thing I did different was omit the spicy stuff.

ok...so I thought the 6 TBS was a little odd...just do 1/3 cup instead....the reason behind this is that there are 16 TBS in one 8oz cup...so split that in half and you have 8 TBS per 1/2 cup....1/3 cup is perfect. This was very tasty...HOT but very tasty. I will for sure make this again...I served this with grilled Cod and a green salad with an asian dressing

Doesn't get better than this; it's my go-to sesame noodle recipe now. The only change I make is cutting the veggie oil altogether - with all of the other liquids, it doesn't need this greasiness. Also, I use whole wheat noodles. Make it ahead of time, keep the leftovers - you really can't go wrong!

excellent ...use less oil

Made as written except halved and was not impressed at all. The sauce really had no flavor, it was an oily mess. Added some ground ginger and crushed red pepper so it was edible. I followed some other's suggestions and refrigerated to see if there was an improvment...nope.

This is a very flexible side dish. I earned points with my special lady with this one. It's easy, and it's a winner. Update: I added the fresh ginger as suggested, and it absolutely takes this to the next level. If you haven't tried it, what are you waiting for? New Update: This turns out fabulous by substituting fine egg noodles in place of the linguine, and reduces cooking time.

Delicious. I cut the oil in 1/2 and used canola instead of safflower oil. I added portabella mushrooms and served with the beef bulgogi from this site.

I have made this recipe several times and it is just delicious. I have begun to stir fry veggies, like carrots, peppers, mushrooms, or any type you wish. Also, I've used shrimp, or chicken cubes, both precooked, and when the whole wheat pasta I used was cooked, I just folded all of the ingredients together and used probably 2 tablespoons of sesame seeds, and you must use the green onions, you have a perfect meal. It's like take-out from your favorite, expensive restaurant. Definitely worthwhile making, takes no time and now that I've read people use less sugar or even Agave, I will give that a shot, along with using less oil. I do not ever buy chili sauce, so I used spicy Salsa, and worked like a charm. You won't be sorry with this Noodle Recipe. Thanks to Scoopnana for a really enjoyable meal!

Yum, Yum, Yum!

Wow this was delicious. I ate the noodles hot for dinner with chicken and stir fried veggies and again the next day cold for lunch and it was just as good! I used less sugar following others suggestions and this was just perfect!

Low fat healthy version. Only 3 TBL sugar, no safflower oil, 3 tsp chili sauce and about 1 inch fresh grated ginger. I/2 cup vegie broth and some cornstarch to thicken. I stir fried some bite size chicken pieces, green pepper and carrot strips and snow peas. My kids made me make it 3 days in a row!

Wow this was good. Adults liked it but the kids didnt really care for it. I did change the recipe to what I had on hand. I didn't have Safflower oil, soy sauce or green onion but sub in teriyaki sauce & 2 yellow onions chopped. I through everything in a skillet & cooked on med untill my noodles was ready. Then I mixed it all together. I served it with avacado salad. It all turned out perfect & it was so EASY & FAST! Thanks!

I have to say, these were delicious! I wish that I had thickened them w/cornstarch as suggested by others. But, the flavor was right on! I used 3 Tbs of sugar and 3 Tbs of canola oil as suggested and loaed them up w/ sliced scallions, baby cukes and par-boiled broccoli. The sauce does tend to pool to the bottom of the dish but we jst turned them a few tims before serving and they were fine. I used the fresh linguine (as suggested but could only find it in 12 oz pkg.). Four of us pretty much ate the whole batch. Would double the linguine next time and probably would have enough liquid as is. Definitely worth trying!

very good I used vegtable oil and also used hoison sauce. very tasty

If there was a 6 Star Rating...this would have gotten a 6..this was so yummy. I even used whole wheat spaghetti. I tossed in "sesame shrimp" that I found on this website...and WHAT A MEAL!!!! I've read some of the other reviews and I tend to agree with cutting back on on each of the liquid ingredients to 4-5 tablespoon ...and maybe 3 tablespoons of sugar...depending on your taste...Great recipe...def. a keeper...

best sesame noodles EVER!!! Made a double recipe for our NYE party and they were devoured with so many compliments that I was speechless. I did cut back on the oil with no troubles. Used gluten free rice noodles (Tinkyada) and gf tamari sauce. The best ever, seriously!

This recipe is really fantastic. Two changes I made were very minor. First I reduced the amount of chili sauce so my kids would eat it. Second I dissolved about 2 Tablespoons of flour in a tiny bit of water and added to the sauce as it was looking too thin for my preference. I let it simmer a bit longer and it thickened up very nicely. Thanks for a very tasty recipe!

Amazing!! The best ever sesame noodles. My husband is Hawaiian and said that this was better than anything he had growing up in Hawaii. At first when I mixed the sauce with the noodles, I thought wow, too much sauce. I let the noodles and sauce cool down for about an hour, giving it a good stir ever 10 minutes or so, knowing that eventually the noodles would continue to soak up the sauce, which they did. Refridgerated overnight and lo and behold! all the sauce had been sucked into those yummy noodles. Don't alter by trying to thicken with broth and cornstarch! This is going to be my new favorate potluck, side-dish, snack!!! Thank you so much for giving this to the world! We are two smart haoles! I did the exact same thing, let the noodles soak up the sauce. Perfection!