This Chinese Sesame Noodles recipe, also known as Ma Jiang Mian, is quick, easy, and tastes even better than takeout! You are going to love this recipe because it is made with clean and healthy ingredients and is ready to eat in mere minutes. Learn how to make homemade sesame noodles from scratch with recipe that is sure to be a crowd-pleaser!
UPDATE: This post was originally published in February 2017 and has been updated to reflect new information and helpful content.
Chinese Sesame Noodles (Ma Jiang Mian)
Chinese sesame noodles are a takeout favorite that are served as an appetizer, main or side dish. They are flavorful enough to be eaten on their own and can be enjoyed either warm or chilled as a cold noodle dish. Thinly sliced carrot, red pepper or crushed peanuts can also be mixed in to the noodles to add a bit of crunch.
I’ve put my own healthy spin on this classic dish by making it with fiber-rich whole wheat pasta, anti-inflammatory oils, honey instead of granulated sugar, and tamari rather than traditional soy sauce.
You could probably make this recipe in less time than it would take to get takeout. Not only that, by making this recipe at home, you know exactly what ingredients are going into it.
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How to Make Sesame Noodles
To make Sesame Noodles, all you do is cook your pasta, whip up the sauce and then toss your noodles in it. Lastly, garnish with sesame seeds and green onions. That’s it, you’re done! 🙂
Tip: To make this recipe gluten-free, simply use any type of gluten-free pasta for the noodles.
More Takeout-Style Recipes
Craving more Asian takeout-inspired recipes? Here are some great ones:
- Healthy Chicken Fried Rice
- Korean Ground Beef Bowls
- Vegan Thai Noodle Soup
- Easy Pineapple Fried Rice
- Chicken Sesame Noodle Bowls
If you make this easy Chinese Sesame Noodles recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡
Easy Chinese Sesame Noodles Recipe (Ma Jiang Mian)
- 8 ounces whole wheat spaghetti or linguine
- 3 tablespoons organic tamari (gluten-free soy sauce)
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons rice vinegar
- 1/4 teaspoon crushed red pepper flakes
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
- Cook pasta in a pot of salted boiling water according to package directions.
- Meanwhile, combine the tamari, sesame oil, olive oil, water, honey, rice wine vinegar and crushed red pepper flakes in a small saucepan set over medium heat. Cook while stirring until the honey is dissolved.
- When the pasta is done cooking, drain off the water and return pasta to pot. Pour the prepared sauce over the pasta and toss to coat.
- Sprinkle with green onions and sesame seeds. Serve warm or cold.
- Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.
- To make this recipe gluten-free, use any type of gluten-free pasta for the noodles.
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Janice L says
I made this on Sunday and used whole wheat linguine. My family loved it. I definitely will make this again. Thanks for sharing your recipe.
That’s great, Janice! Thanks for letting me know! I am glad you and your family enjoyed the recipe. 🙂