Sesame Noodles


Serves 10

I make this recipe often. For lots of reasons, first, it’s really good, second, it’s easy and can be made two days ahead of when you are serving it, and three, it’s one of the only pasta or sesame noodle recipes that holds up well. I mean that most peanut dressings get sticky and clumpy when they are cooled. This one has two types of oil in it that coats the noodles well enough that they stay saucy. It can be made with any pasta you have on hand and is a great side dish to almost any meal.

1 box pasta noodles of any kind, prepared according to package instructions
6 garlic cloves, minced
2 teaspoons fresh ginger, minced
6 tablespoons rice vinegar
6 tablespoons soy sauce
4 tablespoons sugar
4 tablespoons canola oil
2 teaspoons sesame oil
2 teaspoons chili-garlic sauce or other spicy sauce (you can use more or less to your desired taste)
3 scallions, sliced
3 tablespoons black and white sesame seeds, toasted, optional

In a small bowl, whisk garlic, ginger, rice vinegar, soy sauce, sugar, and canola oil until fully incorporated. While whisking, add the sesame oil and chili garlic sauce. Pour dressing over prepared noodles. It’s best to pour them over warm pasta because the warmth helps the noodles infuse with the dressing flavors. Mix well until all the noodles are coated in dressing. Toss in the scallions and top with sesame seeds. Set aside until ready to serve.

These can be covered and kept in the refrigerator until ready to serve

4 thoughts on “Sesame Noodles

  1. I tried this for Shabbos this week. My family was tired of my old Asian peanut butter noodle salad. This was a delightful alternative. I like especially the hit of ginger and the crunch of the sesame seeds. And you were right–I made it Thursday night, and it was fantastic for Shabbos lunch. I made half the recipe using thin whole wheat spaghetti–delicious!