These sesame noodles are easy to prepare with a beautiful savoury sesame flavour. They make a great side dish to go with your favourite Chinese main dish or serve as a simple main dish for lunch!

Tall image of sesame noodles in a bowl, topped with spring onions and sesame seeds against a dark background, on top of a wooden surface. The noodles are being lifted with a pair of wooden chopsticks.

Luscious noodles coated in a rich sesame-soy-garlic coating. These noodles make a great side dish, when you’re looking for something a bit fancier than plain noodles or rice.

They only take a few minutes more than a packet of instant noodles and you can modify according to your tastes. I use this as a base dish, then add extras depending on what I have in (or simply drizzly on a little hot sauce and eat them just as they are).

📋 Ingredients

  • I like to use fresh medium egg noodles as it speeds up the cooking process. You can replace with dried egg noodles – just boil as per the pack instructions, then drain and run under cold water to stop them sticking together. Then use in the same way as the fresh noodles.
  • For that extra sesame flavour we’re using sesame oil, tahini (sesame paste) and sesame seeds.
  • A thinly sliced onion (lightly fried before adding the noodles)
  • Garlic, soy sauce, kecap mani (sweet soy sauce), white pepper and chilli flakes to give the noodles plenty of flavour.
Close up image of sesame noodles in a dark wok. The handle of a spatula can be seen sticking out of the noodles.

📝 How to make it

**Full recipe with detailed steps in the recipe card at the end of this post.**

  1. Fry a thinly sliced onion until slightly softened, then add in the garlic and fry for a minute.
  2. Add the noodles and all of the rest of the ingredients to the wok and fry, tossing everything together for 3 minutes, until the noodles are fully coated and hot.
  3. And that’s it. Super simple and ready to serve!
Close up image of sesame noodles topped with spring onions and sesame seeds in a dark wok. The handle of a spatula can be seen sticking out of the noodles.

👩‍🍳PRO TIP You can turn these sesame tahini noodles into a full meal by adding in a couple of extras – some proteins – such as shredded cooked chicken or leftover pork, some veggies – thinly sliced peppers or mushrooms as great! Or simply top with with a fried egg.


I like to top with some chopped spring onions (scallions) and extra sesame seeds.

Sesame noodles in a bowl, topped with spring onions and sesame seeds. The bowl is on a wooden table. There is a pair of wooden chopsticks sticking out of the bowl and a little pot of sesame seeds at the top of the image.

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Sesame Noodles

These sesame noodles are easy to prepare with a beautiful savoury sesame flavour. They make a great side dish to go with your favourite Chinese main dish or serve as a simple main dish for lunch!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 – as a side
Course: side dish
Cuisine: Asian

Ingredients

  • 1 tbsp neutral oil I use avocado, but rapeseed or sunflower are both fine
  • 2 tbsp sesame oil
  • 1 onion peeled and thinly sliced
  • 2 cloves garlic peeled and minced
  • 410 g (14.5 oz) pack fresh medium egg noodles (see notes for using dried)
  • 1 tbsp tahini
  • 2 tbsp dark soy sauce
  • 2 tbsp kecap manis (sweet soy sauce)
  • 3 tbsp water
  • ¼ tsp white pepper
  • 1 tbsp sesame seeds
  • ¼ tsp chilli flakes

To Serve:

  • 2 spring onions scallions chopped
  • 1 tsp sesame seeds

Instructions 

  • Heat the two oils in a wok over a medium heat.
    1 tbsp neutral oil, 2 tbsp sesame oil
  • Add the sliced onion and cook for 2 minutes to slightly soften.
    1 onion
  • Add the garlic and cook for 1 minute, stirring constantly.
    2 cloves garlic
  • Add in the drained noodles, tahini, soy sauce, kecap manis, water, white pepper, sesame seeds and chilli flakes.
    410 g (14.5 oz) pack fresh medium egg noodles, 1 tbsp tahini, 2 tbsp dark soy sauce, 2 tbsp kecap manis, 3 tbsp water, ¼ tsp white pepper, 1 tbsp sesame seeds, ¼ tsp chilli flakes
  • Turn the heat up to high and fry, moving the noodles around the wok constantly, with a spatula until hot – about 3 minutes.
  • Turn off the heat and serve topped with spring onions and sesame seeds.
    2 spring onions, 1 tsp sesame seeds

Notes

Want to use dried noodles?
Use approx 180g dried medium egg noodles (this should yield approx 410g noodles once cooked – but different brands can vary). Cook in boiling water as per the pack instructions, then drain and run under cold water until completely cold – this is to prevent the noodles from sticking together. 
Then use as per the recipe.
Nutritional information is approx, per serving (this recipes serves 4 as a side dish).

Nutrition

Calories: 332kcal | Carbohydrates: 42g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 1176mg | Potassium: 113mg | Fiber: 4g | Sugar: 12g | Vitamin A: 100IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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