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Easy Sesame Noodles

  • Author: Seonkyoung Longest


  • 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


  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!