Easy Sesame Noodles Recipe

Easy Sesame Noodles Recipe

I can’t believe I haven’t shared this simple yet delicious sesame noodles recipe with you until now! These silky, creamy, delicate noodles will satisfy kids to adults at any time of the day. I LOVE serving my sesame noodles with crunch cucumber, and it’s a match made in heaven! Thick sesame sauce coated noodles with refreshing crunch cucumber, ah! So good!

This recipe is as quick to make as instant ramen noodles, so it’s a great idea for quick lunch, weeknight dinner, or even a potluck! You can simply double or triple the recipe on the recipe card. Let’s start to make Easy Sesame Noodles!

The first thing is first, bring a pot of water to a boil, then let’s julienne cucumbers. I love Persian cucumbers because their skin is super thin, and their seeds are very mild. If you want to use English or regular cucumber, please peel & remove the seeds first, then julienne. Have enough cucumber because you will want this fresh, crunch cucumber with the sesame noodles, every single bite!

Combine all the ingredients for the sauce in a mixing bowl, and set aside. If you want to keep it for later, transfer it to an air-tight container and keep it in a refrigerator. This sauce will last up to a month in the fridge. The sauce ingredients are:

• 1/4 cup tahini
• 2 tbsp plant-based mayonnaise (I like Justegg or Follow Your Heart brand)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp agave nectar
• 1 tbsp yondu or vegetarian oyster sauce
• 2 tbsp sesame oil
• 1 to 4 tbsp Seonkyoung’s chili oil
• 2 to 4 tbsp water
• 1 tsp minced garlic
• 1 tsp finely grated ginger

Cook noodles by following the directions of the package you’re using. I’m using dried wheat noodles today, and you can use any noodles you have in your hand. This recipe really works with any type of noodles – fresh, frozen, or dry doesn’t matter. Udon, ramen, rice noodles for gluten-free,  any wheat noodles, pasta, or even zero-calorie noodles. It all works!

Drain the cooked noodles and place them in a mixing bowl. Pour the sauce and toss together until every noodles are coated evenly with the sauce.

 Transfer the sesame noodles to a serving plate and place the julienned cucumber on one side of the noodles. Grind some sesame seeds in a motor and pestle and scoop on top of the noodles. Grinding the sesame seeds right before the serving is very important for the fragrance. Must try!

Serve immediately. Enjoy! 

Easy Sesame Noodles

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• Author: Seonkyoung Longest

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Ingredients

Units USM Scale 1x2x3x

• 1/4 cup tahini
• 2 tbsp plant-based mayonnaise (I like Justegg or Follow Your Heart brand)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp agave nectar
• 1 tbsp yondu or vegetarian oyster sauce
• 2 tbsp sesame oil
• 1 to 4 tbsp Seonkyoung’s chili oil
• 2 to 4 tbsp water
• 1 tsp minced garlic
• 1 tsp finely grated ginger
• 3 portions of dried, fresh, or frozen wheat noodles or any of your favorite noodles
• 2 Persian cucumber, julienned
• 2 tbsp toasted sesame seeds

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Instructions

1. Bring water to a boil to cook noodles.
2. Combine all the ingredients for the sauce in a mixing bowl, and set aside. If you want to keep it for later, transfer it to an air-tight container and keep it in a refrigerator. This sauce will last up to a month in the fridge.
3. Cook noodles by following the directions of the package you’re using.  Drain cooked noodles and place them in a mixing bowl. Pour the sauce and toss together until every noodle is coated evenly with the sauce. Transfer to a serving plate and place the julienned cucumber on one side of the noodles. 
4. Grind sesame seeds in a motor and pestle and scoop on top of the noodles. Serve immediately. Enjoy! 

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