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
Units
- 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.