Chinese Sesame Noodles

A pantry ingredient you can find in Asian markets is the secret to this popular warm-weather dish.

Serves
4
Time
15 minutes

PHOTOGRAPHY BY LINDA XIAO; FOOD STYLING BY JASON SCHREIBER; PROP STYLING BY SUMMER MOORE

By Megan Zhang

Published on June 27, 2022

This popular Chinese noodle dish made with toasted sesame paste is as deliciously nutty as it is simple to prepare. If your dressing winds up too thick to toss easily with the noodles, thin it out with a little water (added a teaspoon at a time, incorporating well after each addition). Look for Chinese egg noodles in either the refrigerator or freezer section at Asian grocery stores, where they’re sometimes labeled yangchun.

Featured in "Sesame Paste Isn’t Tahini—And It Might Be Your New Favorite Condiment" by Megan Zhang.

Ingredients

16 oz. Chinese egg noodles (see note)
1 tbsp. sesame oil, plus more for drizzling
¼ cups toasted sesame paste
2 tbsp. light soy sauce
1 tbsp. plus 2 tsp. rice vinegar
2 tsp. ginger, finely chopped
2 tsp. sugar
2 garlic cloves, finely chopped
1 tsp. toasted sesame seeds
1 medium carrot, peeled and cut into long, thin slices
1 scallion, thinly sliced on the bias
½ medium cucumber, peeled, seeded, and cut into long, thin slices

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Instructions

Step 1

Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions until tender yet chewy, 4–8 minutes. Transfer to a colander to drain, then drizzle with sesame oil and toss to prevent sticking.

Step 2

In a large bowl, whisk together the sesame paste, soy sauce, vinegar, sugar, garlic, ginger, sesame seeds, and remaining sesame oil. Add the noodles and, using tongs, toss to coat. Divide between four serving bowls and top each with the scallion, cucumber, and carrot.