Sesame Noodles

Whether you're looking for a bowl of noodles as a vegetarian main meal or as an accompanying dish for something else, this recipe for sesame noodles is easy and delicious.

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Super Quick Sesame Noodles

It’s sort of exciting when a dish comes together quickly and these sesame noodles are one of those dishes. There are three basic components to the dish – the noodles, the sauce and whatever else you want to throw in there – and once you have those ingredients in front of you, it’s a matter of minutes before dinner is ready. 

Ingredients on a counter - ginger, lime, garlic, sesame seeds, scallions, red pepper, noodles, rice wine vinegar, sesame oil, soy sauce and peanut butter.

Sesame Noodle Ingredients

First things first – you can use almost any noodles you want for sesame noodles. If you can find rice noodles, great, but you could also use udon or soba noodles or even linguine instead. Grab the noodles you like and cook them according to the package directions. The sauce ingredients (soy sauce, toasted sesame oil, rice wine vinegar and peanut butter) are easy to find and great to have in your pantry for all kinds of Asian dishes you might like to make at home, from a simple Shrimp Fried Rice to Kung Pao Chicken. Garlic, ginger, scallions and whatever vegetables you’d like to add round out the rest of the ingredients and then you’re ready to start cooking.

Sesame Noodles stir-frying in a silver wok with a wooden spoon.

How to Make Sesame Noodles

This recipe honestly takes about as long as it takes to boil water and cook the noodles. With the noodles cooked, rinsed and ready to go, start by stir-frying whatever you might like to add to these noodles in a wok or large skillet. This recipe calls for red pepper and scallions, but you could add almost any vegetable you like chopped into small dice. Then, add the garlic and ginger for just a minute or two before adding in the noodles and the sauce. Stir-fry it all together and that’s it! A few sesame seeds and scallions on top to garnish and you’ve just made a quick bowl of noodles or the perfect side dish.

A bowl of sesame noodles on a grey counter.


Of course, there are so many things you can do to vary this dish. You could use different noodles as I mentioned above. You could also add protein to this by stir-frying diced chicken or pork or tofu. You could omit the peanut butter if you don’t like or want that flavor, or you could toss in some toasted peanuts at the end for even more peanut flavor and some crunch. You could also make these noodles spicy by adding some finely diced hot chili pepper or just a little chili garlic paste or hot sauce. Remember the three components to the dish – the noodles, the sauce and whatever else. That “whatever else” is totally up to you!

Honey soy salmon on a plate with sesame noodles and some chopsticks.

What to Serve with Sesame Noodles

While these noodles are perfect on their own, hot or cold, they also go really well with any number of cooked proteins, like Honey Soy Salmon, or Orange Sesame Chicken Wings, or a simply cooked chicken breast or fillet of fish.

Sesame Noodles

  • Prep Time: 10 m
  • Cook Time: 10 m
  • Total Time: 20 m
  • Servings:


  • 8 ounces rice noodles or linguini
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons peanut butter
  • 3 tablespoons toasted sesame oil
  • 2 teaspoons vegetable or peanut oil
  • ½ red bell pepper finely diced
  • 1 clove garlic minced
  • 1 teaspoon minced fresh ginger
  • 3 scallions chopped white and green parts separated
  • 1 tablespoon toasted sesame seeds


  1. Cook the rice noodles or linguine according to the package instructions. Rinse with cold water and set aside.
  2. Make the sauce for the noodles by whisking the soy sauce, rice vinegar, peanut butter and sesame oil together in a small bowl. Set the sauce aside.
  3. Heat a wok or large sauté pan over medium-high heat. Add a drizzle of oil and sauté the diced peppers for 1 minute. Add the garlic, ginger and white parts of the scallions and continue to sauté for another minute. Pour in the sauce and bring the mixture to a boil. Add the noodles and stir-fry everything together with the sauce for a couple of minutes, until the noodles are heated through and coated with the sauce.
  4. Remove the pan from the heat, sprinkle the toasted sesame seeds and green part of the scallions on top and serve. These are delicious on their own, or as an accompaniment to simply cooked fish or chicken and can be served hot or cold.

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Comments (19)Post a Reply

  1. 5 stars
    I loved this recipe, it was easy and delicious. I added some cilantro because I had some and I really like it. Crunchy peanut butted added that something extra. Thanks !

  2. I just made this for the second time in a week. What would you suggest to add to make this a little spicy?

    1. Hi Jodi. You could add some crushed red pepper flakes to the skillet when you cook the bell pepper, or you could add some minced Jalapeño or minced fresh red chili to the bell pepper when you sauté.

  3. This is so versatile and delicious! I didn’t have sesame seeds so I added sesame( tahini) paste. I also added a little fresh lemon juice. This is so good..

  4. 5 stars
    I have made twice also I put a lil bit of sweet Chile sauce added some spice. Also added shrimp love this

  5. Hi Meredith,

    I have a question about this recipe. I have made it twice now, once with regular soy sauce and tonight with low sodium soy sauce. Can you please review what you have posted? Because it states 3 tablespoons of sesame oil. Sesame oil usually is quite overpowering. Both times all you could taste was the sesame oil it overpowers everything. That’s what got me thinking that it might be a typo because your recipes are always terrific. I’m such a fan I love your recipes and miss seeing you on the Q.

    I’m going to try again next week but will reduce the amount of sesame oil. I was just curious if you made this with 3 tablespoons of sesame oil.

    Thanks Meredith!


    Irene Angelis

    1. Hi Irene. The recipe posted is correct. Sesame is the predominant flavor of these Sesame Noodles. If you think it is too much for your taste, I would definitely cut the amount of sesame oil you use. You could just add 1 tablespoon when making the sauce and then add more at the end to taste if needed.

  6. Meredith, I tried this tonight. I added chicken and pea pods. Love it, but looking for a little more spice. Will definitely make it again.

    1. Hi Marjorie. I used seasoned rice vinegar, which has small amounts of salt and sugar in it. You can use either, but if you use regular rice vinegar, you’ll be able to season according to your own tastes.

  7. 5 stars
    I made this tonight as a way to stretch some left over Teriyaki chicken. My partner went back for 2nds, which he rarely does. We both enjoyed it. I think I may add some heat next time.

  8. I made the Sesame Noodles today for lunch. Added some fresh sliced mushrooms just before adding the sauce. This was soooo good. Will definitely male this again.

  9. Is there an issue on my end or yours that I can no longer pin your recipes on Pinterest? I’m told Pinterest is having difficulty talking to your site.

  10. 3 stars
    I love almost all of Mer’s recipes. I have to say that I like peanut butter as much as anyone, but this was way too much for me. I’m going to try again with 1 tbs of peanut butter and add some hot chili oil for 1 of the tbs of sesame oil. Can’t wait to retry it.

  11. could not call up the nutrition info … recipe looks great but need to check nutrition info. Can you check that?

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