This Sesame Noodles recipe is quick, easy, and tastes even better than takeout! A vegan recipe that can easily be made gluten-free. They are flavorful enough to eat on their own and can be served either warm or cold.
Chinese Sesame noodles are a takeout favorite that can be served as an appetizer, main or side dish. They are tasty enough to eat on their own and can be enjoyed warm or chilled as a cold noodle dish. Thinly sliced carrot, red pepper or crushed peanuts can also be mixed in to add a bit of crunch.
The best part? 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.
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! Now you can toss those takeout menus and make perfect sesame noodles at home in 15 minutes flat! 🙂
To make this recipe gluten-free, simply use any type of gluten-free pasta for the noodles and substitute the soy sauce with tamari.
More Takeout-Style Recipes to Try
For this Sesame Noodles recipe, I recommend:
Pot/Dutch Oven – This one is super affordable and the quality is excellent. I love using it to boil pasta and cook soups, stews and chili.
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If you make this easy Chinese Sesame Noodles recipe, let me know! Rate it and leave a comment below, because I love hearing from you! 🙂
Sesame Noodles
Ingredients
- 8 ounces spaghetti or linguine
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 2 tablespoons water
- 1 1/2 tablespoons granulated sugar
- 1 1/2 tablespoons rice wine vinegar
- 1/4 teaspoon crushed red pepper flakes
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
Instructions
- Cook pasta in a pot of salted boiling water according to package directions.
- Meanwhile, combine soy sauce, sesame oil, vegetable oil, water, sugar, rice wine vinegar and crushed red pepper flakes in a small saucepan set over medium heat. Cook while stirring until the sugar is dissolved.
- When the pasta is done cooking, drain off the water and return pasta to pot. Pour the soy sauce mixture over pasta and toss to coat.
- Sprinkle with green onions and sesame seeds. Serve warm or cold.
Notes
Nutrition
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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. 🙂