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Rachael's Sesame Noodles

Rachael's Sesame Noodles


  • 1½ pounds Chinese egg noodles

  • Salt

  • 1 tablespoon peanut or vegetable oil

  • 1/3 cup Chinese sesame paste or Tahini if not available

  • 2 tablespoons smooth peanut butter

  • About 2/3 cup just-boiling water

  • 1/3 cup soy sauce

  • 2 tablespoons rice wine vinegar

  • 2 tablespoons toasted sesame oil

  • 1 tablespoon sugar

  • 2 cloves garlic, grated or finely chopped

  • 1 inch ginger, grated

  • 1 tablespoon sambal oelek or Sriracha sauce, for spicy noodles

  • To serve: finely chopped scallions, whites and greens; seedless cucumber, chopped; toasted sesame seeds; chopped dry roasted peanuts; cilantro leaves


Bring 6 quarts water to boil, salt water, and cook noodles to package directions. Drain and cold shock the noodles, then dress lightly with peanut oil.

In a large bowl, combine sesame paste and peanut butter and thin mixture with hot water using a whisk, then stir in soy sauce, vinegar, sesame oil, sugar, garlic, ginger, and hot sauce, if using. Toss the noodles with sauce to coat evenly, then top with garnishes and serve.