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!
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.
📝 How to make it
**Full recipe with detailed steps in the recipe card at the end of this post.**
- Fry a thinly sliced onion until slightly softened, then add in the garlic and fry for a minute.
- 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.
- And that’s it. Super simple and ready to serve!
👩🍳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.
🍽️ What to serve it with
I like to top with some chopped spring onions (scallions) and extra sesame seeds.
🍲 More tasty noodle recipes
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Sesame Noodles
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
Then use as per the recipe. Nutritional information is approx, per serving (this recipes serves 4 as a side dish).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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