Spicy Sesame Noodles
This sesame noodles recipe is a quick, 20-minute meal or side dish. It’s packed with flavor, with tender rice noodles tossed in a rich sauce made with toasty sesame, honey, garlic, ginger, chili, and peanut butter. Whether you enjoy them hot or cold, these takeout-inspired noodles are the perfect blend of sweetness and spice.
Table of Contents
Delicious Details
- Cuisine Inspiration: Asian
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free option, Dairy-free
- Skill Level: Easy
Sweet and spicy sesame noodles are one of my favorite takeout fakeout recipes. I wanted an easy recipe that blends bold, Asian-style flavors into a super approachable, pantry-friendly meal that I could make on weeknights.
The Asian peanut sauce combines peanut butter, soy sauce, and sesame oil, spiced up with ginger, chili, and garlic, sweetened with honey. I make it in the blender and then toss it with rice noodles. It’s simple but so tasty, and ready in around 20 minutes.
Why These Sesame Noodles Are Better Than Takeout
You are going to love thies recipes for these reasons and more…
- Make it how you like it. This spicy sesame noodles recipe is one that you can really make your own. Add-ins, garnishes, spiciness – it’s all adaptable to your tastes. It’s already vegetarian, and it’s easy to make gluten-free.
- Quick and easy in the blender. The blender is my not-so-traditional but super-effective way of preparing the spicy peanut sauce for these noodles. Add everything to the food processor, blend, and it’s ready to go in minutes.
- So many meal possibilities. Like my chicken fried rice, these spicy noodles are the perfect side to my homemade orange chicken and Hunan beef. They’re also delicious and satisfying on their own, served as a quick lunch or light dinner.
Ingredients Needed
Here’s an overview of the ingredients in this homemade sesame noodles recipe. Remember, the full quantities are in the recipe card, so keep reading and scrolling.
- Noodles – I use a 14 to 16-ounce package of Asian-style rice noodles (the size of the package varies by brand). Alternatively, you can opt for ramen noodles, thin spaghetti, or linguini, using gluten-free if necessary.
- Sesame Oil – This can be toasted or untoasted. Dark sesame oil is extra rich and full of flavor. There’s really no replacement for sesame oil in this recipe, so look for it in major grocery stores or Asian markets.
- Ginger – Cut and peeled fresh ginger root. If you don’t have fresh ginger, you can replace 1 inch of ginger root with 1 teaspoon ground ginger (for this recipe, that’s 2 teaspoons of ground ginger).
- Garlic – Peeled whole or chopped cloves. Like the ginger, you can substitute garlic powder in a pinch. Replace each fresh clove with ½ teaspoon of powder.
- Honey – Substitute with brown sugar to make it vegan.
- Peanut Butter – Use creamy peanut butter for the smoothest sauce.
- Rice Vinegar – Or use sherry vinegar.
- Soy Sauce – Use tamari or gluten-free soy sauce, if needed
- Chili Pepper Sauce – I used Sriracha, but Tabasco works too.
- Coconut Oil – Or substitute peanut or canola oil.
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- Blender – I like to use my Blendtec blender fitted with the smaller Twister jar to make the peanut sauce for these sesame noodles.
How to Make Spicy Sesame Noodles
Follow these steps to get perfectly cooked and seasoned sesame noodles in less than 20 minutes.
- Start the sauce. First, mince garlic and ginger in the food processor. Next, add the honey, peanut butter, vinegar, soy sauce, hot sauce, coconut oil, and 1 tablespoon of sesame oil. Blend until the sauce reaches a smooth consistency. Leave it in the blender for now.
- Cook the noodles. Meanwhile, bring a large pot of water to a boil. Cook the noodles according to the package directions, until they’re tender. Before you drain the noodles, scoop out 1 cup of the hot water and set that aside. Drain the noodles, rinse them under warm water, and drain again.
- Finish the sesame sauce. On the side, blend the reserved cup of water from the noodles into the sesame sauce to thin it out slightly.
- Coat the noodles with sesame oil. Now, add the warm noodles to a large bowl with sesame oil, and toss to coat.
- Combine the noodles with the sauce. Lastly, pour the sauce over the noodles and stir until everything is coated. Taste for seasoning, and that’s it! You can enjoy these sesame noodles right away, let them come to room temperature, or chill them in the fridge to serve cold.
Recipe Tips
- Don’t forget the oil. Tossing the noodles in the sesame oil before adding the sauce is an important step to stop the noodles from absorbing the sauce. Having that barrier of oil highlights the bold flavors of the sesame and peanut butter.
- Use a spoon. My favorite way to peel a knob of ginger is with a spoon. The skin comes off easily without removing too much or risking cutting your hand while holding a small piece if you tried to use a peeler.
- Follow the directions on the noodles package. The steps laid out in the recipe card assume that you’re using rice noodles, which take just a few minutes to cook. This amount of time will change based on what kind of pasta you use, so make sure to check the package before starting.
- Use natural peanut butter. While any kind of creamy peanut butter works, using natural peanut butter gives the sauce a nuttier flavor.
- Let the noodles rest. Allowing the noodles to cool down to room temperature after the sauce is added helps all the flavors come together. If you want to serve it hot, reheat it in the microwave.
How to Store Leftovers
- Refrigerate. Both the sauce and the noodles can be kept in the fridge separately or combined. Keep the noodles in an airtight container or a sturdy ziplock bag in the fridge for up to 5 days, or 3 days if you decide to add a protein like meat or tofu.
- Avoid freezing. I don’t recommend freezing these noodles. It can change the texture and the taste of both the sauce and the noodles. If you don’t think you’ll be able to finish your leftovers within a few days, you can halve the recipe and cook half a package of noodles or pasta, then save the rest of the uncooked pasta for another time.
Add-Ins & Variations
There are so many delicious ways to jazz up these spicy noodles! These ideas will help get you started.
- Use a different oil. I love the subtle flavor of coconut oil. However, peanut oil is also a good option, and even canola oil works.
- Make it gluten-free. Substitute tamari for the soy sauce, or find a gluten-free brand of soy sauce, and use gluten-free noodles (most Asian rice noodles are already gluten-free).
- Add peanuts. Sprinkle chopped toasted peanuts onto your noodles.
- More garnishes. Top these spicy sesame noodles with chopped scallions, cilantro, and sesame seeds. Or, try adding shredded carrots, bean sprouts, or pickled radish. Squeezing fresh lime or lemon juice over the top is also a great way to bring out the flavors.
- Add protein. To keep it vegetarian, add grilled tofu or scrambled egg. You can also toss in some grilled chicken or add honey bourbon shrimp on top.
- Low-carb. For a low-carb version of this recipe, make sesame zoodles with zucchini noodles.
Make It a Meal
Mix in any add-ins and add garnishes as desired. Serve the noodles at room temperature or refresh them in the microwave, and try out some of these serving suggestions:
- Protein. Serve with chili lime shrimp, Asian grilled chicken, or steak. I like to add a side of Asian carrot cucumber salad.
- Serve as a side. Pair these noodles with a banh mi salad or shrimp rice paper rolls.
- More takeout dishes. Noodles are the perfect match with a beef and vegetable stir fry, beef and broccoli, or this char siu pork tucked into homemade bao buns. For a vegetarian option, try kung pao cauliflower.
More Asian-Inspired Recipes
Spicy Sesame Noodles
This spicy sesame noodles recipe is a quick, 20-minute meal or side. Toss rice noodles with a smooth sesame peanut sauce, and serve warm or cold for a takeout-inspired dish that's packed with flavor.
Servings: 8 servings
Equipment
Ingredients
For the Sesame Sauce
- 1 piece (about 2 inches) of fresh ginger , peeled
- 2 cloves garlic
- 1/3 cup creamy peanut butter (natural is recommended)
- 2 Tablespoons honey (maple syrup or brown sugar for vegan)
- 2 Tablespoons rice vinegar (or sherry vinegar)
- 2 Tablespoons regular or low-sodium soy sauce (gluten free soy sauce or tamari, if needed)
- 2 Tablespoons chili pepper sauce (such as Sriracha or Tabasco)
- 2 Tablespoons dark sesame oil , divided
- 1 Tablespoon coconut oil (or peanut or canola oil)
- 14-16 oz. package Asian-style rice noodles (or thin spaghetti or linguini, gluten free, if needed)
- sliced scallions, toasted sesame seeds, cilantro, additional sriracha sauce, shredded carrots, etc. for garnish, if desired
Instructions
- Make the sesame sauce: Place 1 piece (about 2 inches) of fresh ginger and 2 cloves garlic into a food processor or a blender and run it until they are finely minced. Add 1/3 cup creamy peanut butter, 2 Tablespoons honey, 1/3 cup creamy peanut butter2 Tablespoons rice vinegar, 2 Tablespoons regular or low-sodium soy sauce, 2 Tablespoons chili pepper sauce, 1 Tablespoons dark sesame oil, and 1 Tablespoon coconut oil. Process until smooth and reserve the sesame sauce in the food processor.
- Prepare the noodles: Bring a large pot of water to a boil on the stove over high heat. Add a 14-16 oz. package Asian-style rice noodles and cook them according to the package directions until just tender. Set aside 1 cup of the noodle-cooking water, then drain the noodles. Rinse quickly with warm water and drain again.
- Add the reserved cup of cooking water to the sesame sauce and process to blend. Place the warm, drained noodles in a large bowl and toss them with 1 Tablespoons dark sesame oil. Add the sauce and mix until everything is coated. Taste for seasoning, adding salt if necessary.
- Serve hot, at room temperature, or cold with sliced scallions, toasted sesame seeds, cilantro, additional sriracha sauce, shredded carrots, etc. , if desired for garnish.
Notes
Adapted from Katie Workman in The Mom 100 Cookbook.
- To Store: Keep the noodles in an airtight container or a sturdy ziplock bag in the fridge for up to 5 days – or 3 days if you decide to add a protein like meat or tofu.
Nutrition Facts
Spicy Sesame Noodles
Amount Per Serving (1 serving)
Calories 194
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Sodium 395mg16%
Potassium 90mg3%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 6g7%
Protein 4g8%
Vitamin A 5IU0%
Vitamin C 3mg4%
Calcium 11mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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I wonder if I could swap out the peanut butter for sun butter? We have a peanut allergy in the house….
I bet it would work. If you try it, let me know. I’d love to let my readers know of a peanut-free option!
I did and it was really good! I ended up making my own sun-butter (using this lady’s recipe: http://prudentbaby.com/2011/08/entertaining-food/how-to-make-sunbutter-the-best-sunflower-butter-recipe-2/) and thought it tasted great! It was a last-minute thing so I didn’t even have any toppings, which obviously would have made the noodles even better, but the sauce was delicious and I thought it totally worked with sun butter!!
Great! Thanks for letting me know!
We love noodles and peanut sauce! Can’t wait to try this version. On a side note: my girls adore cinnamon sugar or honey toast. Not the healthiest but it sure is an easy morning food for the kind of morning that starts with crying and continues with “I don’t want to put on clothes.”
It was an awesome recipe! Breakfast is actually the easiest meal for me – my little guy likes pretty much any breakfast food.
Beautiful recipe and gorgeous photography. Thank you for your #SundaySupper inspiration.
Thank you, and thanks for introducing me to Katie and her awesome book!
Love the siracha and dark sesame oil in this!
It really does add such an interesting and complex flavor to a simple dish.
These look so good! I love sesame noodles and carrots are one of my fav toppings. Can’t wait to try this version!
Jamie @ http://www.mamamommymom.com
You will love them!
Amazing sesame noodles! I must make this soon. Glad to share Sunday Supper with you!
Yes, try them!!