- 8
- 10 mins
- 20 mins
Ingredients
- 12 ounces, fluid Thin Noodles, Cooked And Drained
- 1/4 cup Soy Sauce
- 2 Tablespoons Sugar
- 4 cloves Garlic, Minced
- 2 Tablespoons Rice Vinegar
- 3 Tablespoons Pure Sesame Oil
- 1/2 teaspoon Hot Chili Oil
- 4 Tablespoons Canola Oil
- 4 whole Green Onions, Sliced Thin
Preparation
Step 1
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Most of the time, simple is best. There are so many wonderful, inherently delicious flavors in the most simple ingredients, and you don’t always have to grind and saute and mix and beat and sear and combine thousands of ingredients to make something utterly delicious.
I’m a rebel. That’s what I am. Adhering to recipes makes me feel trapped.
Now add 3 tablespoons white sugar to the soy sauce.
Add about 2 tablespoons.
Next comes sesame oil, which is one of my top ten favorite culinary scents of all time. It’s seriously up there with rosemary, cilantro, and baking bread. Sesame oil makes everything delicious.
Add 2 to 3 tablespoons.
Next comes hot chili oil, sold in the Asian aisle of supermarkets. Why I didn’t take a photo of the bottle or my adding the 1/2 teaspoon of the stuff, I’ll never know. But trust me. It’s there.
Start with 1/2 teaspoon. You can always add more later. It’s spicy.
Next comes canola oil—about 4 to 5 tablespoons. This’ll just add to the volume of the sauce/dressing a bit, without adding much more flavor—the flavor we’ve already added is stuh-RONG.
I also add 1 to 2 tablesoons of hot water before whisking the mixture together. That always gives it the perfect consistency!
Now just pour in the sauce, baby!
Make them this weekend!
Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
I’ve made this quite a few times and LOVE it. I tweaked it a bit though. I leave out the sugar, double the sesame oil, only use half the vegetable oil and half the water. I make big batches of it and keep it in the fridge for weeks. GREAT RECIPE!
My mom makes this, (she’s actually Chinese) Try adding some fresh chopped cilantro and crushed red pepper, and some shredded cooked chicken. Sometimes, she adds creamy peanut butter to the dressing, too.
This looks great. Toss in some stir fry veggies and maybe chicken. Sounds like dinner to me!
Great idea… Just made up my menu’s this morning but haven’t made it to the grocery store yet…. good thing cuz I have a new meal to add to the menu now! In the words of Ferris Bueller…… “OH YA….” chicka chicka…..
I make something similar. Delish!
Mmmmmmmmmmmmmmmmmmm…will make in the next week! Much better than packaged stuff!
were this easy to make.
I make a version of sesame noodles all the time. But I use the sweet chili sauce…the other is too hot for me. I also like to eat these noodles cold.
Sesame noodles are one of those things that always sound great to me, but usually don’t meet my expectations. I’ll try your version and see how it goes. They would be great with the chicken dish I plan to make tonight or tomorrow.
Have you ever made this with a little peanut butter in the mix? It sounds a lot like the sesame noodles my favorite Chinese restaurant makes, but that one has p.b.
I always add two tablespoons of chunky peanut butter to the sauce too…when we have noodles at our local noodle bar they use pb and add a little toasted sesame seed for garnish…i am making this tonight
Yum. I think I’ll try this but add some chicken in there. Voila a complete meal.
This is the kind of thing my fiance makes all the time.
Hooray for sesame noodles! My variations: to save time I use a spoonful from of store-bought Asian chili-garlic sauce and skip the step of mincing the garlic. I also use a tablespoon of tahini and/or a tablespoon of creamy peanut butter because I like the texture.
I am totally making this tonight to serve with salmon. And adding peanut butter! Thanks, Ree!
try crisping some of the green onions in a bit of sesame oil before you add it to the noodles. yum yum!
mamakeith
OOOOO! I make two types of this- one has creamy peanut butter in the soy-sesame oil mix and the other is a clay resin charm to wear while you’re eating it! LOL! Looks great!
I make these all the time at like 2 am when I can’t sleep! They’re awesome cold with cooked chicken and veggies for a “asian salad” type deal! I sprinkle mine with sesame seeds so it’s kinda crunchy…
I made your “coffee cake literally” yesterday. I had printed out the recipe when you posted it a couple weeks ago. The recipe instructions did not mention when you put in the coffee, or putting the butter in, at all. Because of that, and not having your pictures at hand, I completely left out the butter. Since this cake was for a special occasion, I ate a piece early so I could make something else if I had to. To my surprise, the cake was moist and pretty tasty. The texture was just a tiny bit chewy, like gingerbread, but not bad at all. I will definitely make it again…the icing is luxurious and wonderful to a coffee lover like me…but I think the butter would make it even more delicious. Nice to know you can make the cake without the butter if you want a less fattening dessert! It could be served like gingerbread, with low fat ice cream if you wanted really low fat. Please, though, correct the recipe. Boy, did I feel silly when I had finished icing the cake and turned around and saw the two sticks of butter languishing on the counter!
I seriously dislike sesame anything. Is there something else I could use in it’s place or would it be just as good without it in there?
Perfect. I read this recipe, skipped to the kitchen and made it with the leftover noodles from last night (cheating?) but its great.yumm, The yogurt-marmalade cake is in the oven from the lovely Ree too. That’s a good day!
Looks yummy! I wonder if I could add cooked chicken to make it more of a meal?
Lots of Asians in SF, Easy to find soba noodles-buckwheat. Wonderful, tasty & toothsome.
Did you notice the wind farm as you fly over the Altamount pass. Would make a lovely pic for you to post.
mnheather
mmmm…I’m so making this tonight! and adding some extra stuff…maybe some flank steak. hmmm…so many options!
#49 Kait…you poor lamb, you don’t like sesame..well I make some tasty noodles with Peanut butter and fresh ginger as the replacement ingredients. Look for Gado Gado recipes…and see what you think. You can use noodles and lots of fresh vegetables…then top with this Thai peanut sauce
Now I am hungry. Mmmmmmmm. I would end up adding stuff to it though, that is too simple. I would start adding in cilantro and bean sprouts and pretty soon I would have the other noodle salad. (Your favorite salad)
I forget at what point I first encountered hot chili oil, and I don’t remember when I first found a package of sesame flavor Ramen noodles that had a little packet of sesame seeds and a little packet of sesame oil in it, but I do know that both occured in my mid-20s, and that I can no get true enjoyment out of Asian-style noodles without them. I find the combination incredibly addictive.
I just made this a few days ago, but I added peanut butter too.
Nothing is better than simple… and I LOVE sesame noodles. Make them all the time… can’t wait to try your version!
I add peanut butter too, instead of the canola oil. And toasted sesame seeds at the end.
This looks wonderful and easy. I’m going to make them for lunch for the kids and I. Thanks for sharing. Happy travels!
add a little peanut butter to it too – Yum!
do i dare through some chicken into the mix as well?! is that allowed? hmmmm making this weekend, cant wait!
I live way out in the boonies and the nearest store doesn’t sell chili oil. However, I looked in the “big city” at several places and never found it. So, I’m going to make it tonight without the chili oil. Surely it’ll taste okay w/out it?
Leave out the seame oil and use a flavorless oil like grapeseed. Add about a tablespoon of grated fresh ginger root. Add a bit of Thai basil or cinnamon basil if you can find it. Call them Asian Noodles instead. I use honey or agave nectar in place of the sugar, it blends more easily.
Saturday, June 20: Chuck and Crew! My father-in-law and his crew of fearless fence-builders have been working hard, so I take them a big lunch so they won't have to stop and run to town for food. (Coincidentally, Ladd and Josh get wind of the food and crash the party!) See you this Saturday morning.
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