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.

In short: cook 1 pound of noodles, then toss them with a sauce of soy sauce, rice vinegar, sesame paste or tahini, a spoonful of peanut butter, toasted sesame oil, a little sugar or honey, ginger and garlic. Top with cucumber, carrots, green onions and chopped peanuts. They’re ready in about 15 minutes, serve 4, and taste great hot or cold.

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)

Ingredient Notes

Soy Sauce

Regular soy sauce gives the sauce its salty, savory base. Use tamari if you need it gluten-free (and pair it with gluten-free noodles), or low-sodium soy sauce if you’re watching salt.

Toasted Sesame Oil

Make sure the bottle says toasted. It’s darker and much more fragrant than plain sesame oil, and it’s what gives these noodles that classic takeout aroma. A little goes a long way.

Fresh Ginger and Garlic

Grate both on a microplane so they melt into the sauce. Fresh ginger keeps for weeks in the freezer, and it grates even more easily when frozen.

Chile-Garlic Paste or Chile Crisp

This is optional, but a couple teaspoons adds gentle heat. Start with less if you’re serving kids and pass extra at the table.

How to Make Easy Sesame Noodles

1. 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.
2. 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.
3. 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.
4. 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.

Serving Ideas

Serve these noodles as a main dish with extra cucumber and carrots, or as a side with grilled chicken, salmon or tofu. For a takeout night at home, pair them with Sesame Cucumber Salad or Egg Roll in a Bowl.

Storage

Store leftovers in an airtight container in the fridge and eat them within 24 hours. The sauce thickens as it sits, so toss the noodles with a splash of soy sauce or warm water before serving. If you want to prep ahead, store the sauce and toppings separately from the noodles.

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Sesame Noodles FAQs

Can I use tahini instead of Chinese sesame paste?

Tahini works beautifully. Chinese sesame paste is made from toasted sesame seeds, so it has a deeper, toastier flavor, while tahini is a little milder. Either one makes a creamy, nutty sauce.

Can I make sesame noodles without peanut butter?

You can. Replace the peanut butter with an extra tablespoon of sesame paste or tahini, and skip the chopped peanuts on top for a peanut-free bowl.

What noodles are best for sesame noodles?

The recipe calls for Japanese udon, but any wheat noodle works, including lo mein, ramen noodles or even spaghetti in a pinch. Cook them according to the package directions.

Are sesame noodles served hot or cold?

Both! For cold sesame noodles, rinse the cooked noodles under cool water and drain them well before tossing them with the sauce. For warm noodles, toss them with the sauce right after draining.

Love a quick noodle dinner? Try my Easy Thai Peanut Noodles next.