Sesame Noodles

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Sesame Noodles at The Hungry Mouse

These noodles are one of my favorite things to bring to a picnic. They’re a little salty, a little sweet, and only get better once they sit in the fridge overnight.

They’re super simple to make, and will keep for about week in the fridge. They have an excellent balance of salt (from soy sauce), sweetness (from sugar) and heat (from fresh ginger and Sriracha chili sauce).

Sesame Noodles at The Hungry Mouse


Fresh green onions, black sesame seeds, and chili flakes add texture and visual appeal.

Sesame Noodles at The Hungry Mouse

Make these noodles with your favorite brand of spaghetti or fetuccini. At The Mouse House, we’re partial to Barilla Plus, which has a fabulous and true pasta taste—and is packed with protein, fiber, and Omega-3s.

Sesame Noodles at The Hungry Mouse

Make these noodles the night before you want to serve them, as they need to sit overnight to absorb the sauce.

Sesame Noodles

1 lb. spaghetti or linguine
7 cloves garlic, mashed
1 large nob of ginger, peeled and grated
1/3 cup sugar
1/3 cup rice wine vinegar
1/3 cup light soy sauce
1/3 cup toasted sesame oil
2 tsp. Sriracha chili sauce
6 green onions, diced
sesame seeds (black or regular), for garnish
chili flakes, for garnish

Serves 6-8

Cook and cool the noodles

Bring a large pot of water to boil on the stove.

Sesame Noodles at The Hungry Mouse

When your water is boiling, toss in a little kosher salt and add your pasta to the pot.

Sesame Noodles at The Hungry Mouse

Cook pasta until it’s al dente. For Barilla Plus spaghetti, this took about 11 minutes or so.

Sesame Noodles at The Hungry Mouse

When it’s done, drain the pasta.

Sesame Noodles at The Hungry Mouse

Then run cold water over it to cool the noodles and rinse off excess starch.

Sesame Noodles at The Hungry Mouse

When they’re cool, let the noodles sit in the colander to drain while you mix up the sauce.

Sesame Noodles at The Hungry Mouse

Make the sesame noodle sauce

Mince up the garlic and put it in a medium-sized bowl.

Sesame Noodles at The Hungry Mouse

Grab your ginger. Use as big a piece as you like, depending on how much ginger flavor you want.

Sesame Noodles at The Hungry Mouse

Cut the peel completely off it. Grate it up. (A microplane set over your mixing bowl makes this easy.)

Sesame Noodles at The Hungry Mouse

Sesame Noodles at The Hungry Mouse

Add the sugar, rice wine vinegar, soy sauce, sriracha chili sauce, and sesame oil to the bowl.

Sesame Noodles at The Hungry Mouse

Sesame Noodles at The Hungry Mouse

Whisk the ingredients together well.

Sesame Noodles at The Hungry Mouse

It should look about like this:

Sesame Noodles at The Hungry Mouse

Pour the mixture into a medium-sized pot.

Sesame Noodles at The Hungry Mouse

Set it on the stove over high heat, whisking occasionally to help the sugar dissolve.

Sesame Noodles at The Hungry Mouse

Take the pot off the heat when the mixture just comes up to a boil. Whisk it again well. You want to heat it up just long enough to dissolve the sugar. (This means you’ll still have plenty of fresh garlic and ginger flavor.) Tip the pot a little and look at the sauce. You shouldn’t see any sugar granules. Give it a taste to be sure.

Sesame Noodles at The Hungry Mouse

Toss the noodles with the dressing

Put your cold noodles in a large mixing bowl.

Sesame Noodles at The Hungry Mouse

Pour the hot dressing over the noodles.

Sesame Noodles at The Hungry Mouse

With a wooden spoon or tongs, gently toss the noodles to coat them in the sauce.

Sesame Noodles at The Hungry Mouse

Once they’re well coated, your noodles will still be sitting in a puddle of sauce. That’s just fine. They’ll absorb it almost completely as they sit in the fridge overnight.

Sesame Noodles at The Hungry Mouse

Chop your green onions into rings.

Sesame Noodles at The Hungry Mouse

Toss them in with the noodles.

Sesame Noodles at The Hungry Mouse

Mix to combine well.

Sesame Noodles at The Hungry Mouse

Let the noodles cool to room temperature. Then transfer them to a gallon-size zip-top bag. Pour in all the sauce that’s left in your bowl. Squeeze the air out of the bag and set it in the fridge overnight. By the next day, they will have absorbed all that sauce.

Sesame Noodles: Serve & enjoy

When you’re ready to serve, garnish with sesame seeds and chili flakes.

Sesame Noodles at The Hungry Mouse

Serve and enjoy!

Sesame Noodles at The Hungry Mouse

Sesame Noodles at The Hungry Mouse

 

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

20 COMMENTS

  1. Could you also use soba buckwheat noodles? I love dishes like this, they are so easily adaptable, like adding tofu or chicken.

  2. Fantastic!

    I’ve been looking for the perfect cold sesame noodles – I even posted a blog entry about my long-time quest to find them!

    Hopefully this is it!

    Thanks – I can’t wait to give your recipe a whirl… yay!

  3. Talk about looking really good, the colors are wonderfully matched! And then coupled with cloves of garlic and fresh ginger is always and exceptional marriage of flavor!

    Regards…CCR =:~)

  4. Looks awesome, but I was wondering how much sesame oil you used? I always have some trouble balancing asian flavors…

  5. Looks delicious! We also make a version with peanut butter that we convince our son to eat by calling it Peanut Butter spaghetti.

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