If you’re craving takeout-style sesame noodles, this Easy Sesame Noodles recipe delivers the same bold flavor in just 15 minutes.
Tender noodles are tossed in a creamy sesame peanut sauce made with soy sauce, rice vinegar, fresh ginger, and garlic for the perfect balance of savory, slightly sweet, and nutty.
These easy homemade sesame noodles taste just as good warm for dinner as they do chilled straight from the fridge, making them ideal for quick weeknights or meal prep.
It’s one of those flexible, back-pocket recipes you’ll find yourself making again and again.
What You’ll Love About these Easy Sesame Noodles
- Quick & Easy: Ready in about 15 minutes
- Simple Ingredients: Pantry-friendly ingredients
- Meal Prep Friendly: Delicious hot or cold
- Customizable: Easily adjustable to your taste
- Weeknight Idea: Great as a main dish or side
The proportions are forgiving, so you can adjust the sauce depending on how creamy, salty, or spicy you like it.
Ingredients You’ll Need
- Udon or wheat noodles: Chewy and satisfying, the perfect base for soaking up the sauce
- Soy sauce: Adds deep savory flavor
- Rice vinegar: Brightens and balances the richness
- Sesame paste or tahini: Creates a creamy, nutty base
- Smooth peanut butter: Adds body and subtle sweetness
- Toasted sesame oil: Provides that classic takeout aroma
- Granulated sugar or honey: Balances the savory elements
- Fresh ginger: Adds warmth and freshness
- Fresh garlic: Brings sharp, aromatic depth
- Chile-garlic paste or chile oil: Optional for gentle heat
- Cucumber: Adds cool crunch and contrast
- Roasted peanuts: Provide texture and nuttiness
- Green onions: Fresh, mild bite
- Shredded carrots: Adds color and subtle sweetness
(See the printable recipe card for full list of ingredients)
How to Make Easy Sesame Noodles
- Cook the noodles: Bring a large pot of salted water to a boil and cook the noodles according to package instructions. Drain. If serving cold, rinse briefly under cool water and drain well.
- Make the sauce: In a large bowl, whisk together soy sauce, rice vinegar, sesame paste, peanut butter, sesame oil, sugar, ginger, garlic, and chile paste if using. The sauce should be smooth and creamy. If it feels too thick, add 1 to 3 tablespoons warm water until silky.
- Toss and adjust: Add the noodles to the bowl and toss until evenly coated. Taste and adjust with more soy sauce, vinegar, or heat as desired.
- Garnish and serve: Top with cucumber, shredded carrots, green onions, and chopped peanuts. Serve warm or chilled.
Tips & Variations
- Sauce too thick? Thin the sauce as needed. Sesame paste thickens as it sits.
- Add Protein: Make it a meal by adding shredded chicken, baked tofu, or a soft boiled egg.
- Storage: Store leftovers in the fridge up to 24 hours. Add a splash of soy sauce or water before serving to loosen.
- Swap the sesame paste: Chinese sesame paste has a deeper, toastier flavor, but tahini works beautifully.
- Add vegetables: Add extra vegetables like red bell pepper, snap peas, or spinach for more color and nutrients.
Easy Sesame Noodles (Takeout-Style)
- Prep Time: 10 Minutes
- Cook Time: 5 Minutes
- Total Time: 15 Minutes
- Yield: 4 servings
Description
These Easy Sesame Noodles are a quick, takeout-style noodle recipe made with chewy udon noodles tossed in a creamy sesame & peanut sauce with soy sauce, rice vinegar, ginger, and garlic. Ready in about 15 minutes, they’re savory, slightly sweet, and delicious served warm or chilled.
Ingredients
- 1 pound Japanese udon noodles (or noodles of choice)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons sesame paste (preferably Chinese) or tahini
- 1 tablespoon smooth peanut butter
- 1 tablespoon toasted sesame oil
- 1 tablespoon granulated sugar or honey
- 2 teaspoons finely grated ginger
- 2 medium cloves garlic, grated or minced
- 2 teaspoons chile-garlic paste, chile crisp, or chile oil, or to taste (optional)
- 1/2 cucumber, peeled, seeded and cut into thin matchsticks
- 1/4 cup chopped roasted peanuts
- Thinly sliced green onions, for garnish
- Shredded carrots, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the noodles according to package directions until tender. Drain and rinse briefly under cool water if serving cold. Shake off excess water.
- In a large bowl, whisk together the soy sauce, rice vinegar, sesame paste, peanut butter, sesame oil, sugar, ginger, garlic and chile paste if using. The sauce should be smooth and creamy. If it feels too thick, add a tablespoon or two of warm water to loosen.
- Add the noodles to the bowl and toss until evenly coated. Adjust seasoning to taste, adding more soy sauce, vinegar or chile oil as desired.
- Transfer to a serving bowl. Top with cucumber, carrots, green onions and chopped peanuts. Serve immediately, or refrigerate and serve chilled.
Notes
- Make it ahead: Best within 24 hours. Toss with a splash of soy sauce or water before serving if it thickens in the fridge.
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