chinese sesame noodles

Sesame noodles are quick and easy to make. Flavored with toasted sesame paste, sesame oil, garlic, and ginger, they are a real crowd-pleaser.

Sesame Noodles

soy sauce

sesame paste

sesame oil

brown sugar

water

cooking oil

garlic (minced)

ginger

pork

Kosher salt

noodles

peanuts

scallions (thinly sliced)

In a small bowl, stir together the soy sauce, sesame paste, chile oil or chile crisp, sesame oil, brown sugar, and water and mix well.

Heat the oil in a large skillet over medium-high heat. Add the garlic and ginger and stir once before stirring in the meat. Season with salt and cook, breaking up the meat with a spatula, until browned on the bottom, about 5 minutes. Continue to cook, stirring, until cooked through, about 2 more minutes. Remove from the heat.

Add the sauce mixture to the skillet with the meat and stir to combine. Add the noodles to the skillet and toss to coat well with the sauce.

Serve garnished with scallions and peanuts.

This classic Dan Dan Noodles recipe is a harmonious medley of spicy, sweet, and savory flavors. From the robust ground pork to the fiery sauce and fresh, crunchy greens, every bite is a celebration. Warm, comforting, and utterly satisfying, this dish is a testament to the rich complexity of Chinese cuisine.

Sichuan Dan Dan Noodles

Hoisin sauce

Shaoxing wine

five-spice powder

salt

ramen noodles

spinach

bok choy

green onions (trimmed and sliced through the length)

chili oil

chinese sesame paste

sugar

five spice powder

szechuan peppercorns

black pepper

coriander

In a heavy skillet over medium-high heat, heat the oil. Add the ground pork and cook, breaking up the meat with a spatula, until the meat is well browned. Add the hoisin sauce, wine, soy sauce, five-spice powder, and salt. Stir to mix well and then remove from the heat.

Meanwhile, bring a pot of water to a boil and cook the noodles according to the package directions. In the last minute of cooking, add the bok choy. When the cooking is complete, remove the bok choy. Save 1 cup of the cooking water. Drain the noodles and rinse under warm water.

In a small bowl, make the sauce. Mix together the chili oil, sesame paste, soy sauce, sugar, garlic, ginger, five-spice powder, ground Szechuan peppercorns, black pepper, and ground coriander. If the sauce is too thick, add a bit of the reserved noodle cooking water.

Divide the noodles among 4 bowls. Add one piece of bok choy to each bowl. Spoon the sauce over the noodles and top with the pork. Garnish with the green onions and serve.

Chewy, fresh udon noodles, rich sesame paste, and tangy black vinegar mix and mingle in this savory, nutty Sesame Noodles recipe. It’s quick and easy to make with heavy-hitting Chinese pantry staples, and it shines beautifully as either a side or a main dish.

scallions, (top 1 inch trimmed and

(570 grams) fresh udon noodles

garlic, (grated

soy sauce ((see note 3))

soy sauce ((optional; see note 4))

agave nectar (or organic cane sugar)

Chinese black vinegar ((see note 5))

chili-garlic sauce

(170 grams) shelled edamame ((omit

Kosher salt (as needed)

red/orange bell pepper, (thinly sliced)

shredded napa or savoy cabbage

cucumber

(35 grams) roasted peanuts, (chopped (omit for nut-free))

roasted white or black sesame seeds

chili

Fresh chili peppers, (sliced (optional, for spicy!))

Bring a large saucepan of water to a boil for the noodles.

While the water is coming to a boil, add the sliced scallions to a bowl of cold water. Soak for 10 minutes, or while you prep the other ingredients (this helps mellow their pungency but you can skip it if you don’t mind that). Scoop out scallions with a slotted spoon and dry off with a towel.

Make the sesame sauce. Stir together the ginger, garlic, sesame paste, both types of soy sauce, agave, Chinese black vinegar, toasted sesame oil, and chili-garlic sauce. Whisk well to combine, breaking up any clumps from the sesame paste.a. Taste, adding more agave or sesame paste as needed to balance the acidity as needed, or more chili sauce for more heat. The sauce will taste very concentrated right now but it’s going to coat a lot of noodles and mix-ins.

Cook the noodles according to the package instructions. Before draining, scoop out some of the noodle cooking water and set aside.a. Drain and rinse the noodles under cold water until the noodles are cool. Return the noodles to the saucepan or a large serving bowl.b. If making the noodles ahead of time, toss them with a bit of sesame oil to prevent sticking.

If using edamame, add it to a bowl and season with a few pinches of salt.

In a large bowl, combine the sesame sauce and cooled noodles and toss to coat with tongs. If you are not using fresh udon noodles, add a bit of the reserved noodle water. This makes it easier for the sesame paste to cling to the noodles and prevents them from drying out. I use about 2 tablespoons of water to start.

Add the drained scallions, vegetable of choice and seasoned edamame if using, sesame seeds, and peanuts. Toss again to combine.

If desired, spoon a little Chinese chili crisp on top before serving. When serving leftovers, add a dash of vinegar or spoon of chili sauce, as desired to freshen up the flavors.

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Top 3 chinese sesame noodles recipes from across the web

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Sesame Noodles

Sichuan Dan Dan Noodles

Sesame Noodles

The most viewed chinese sesame noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine