Sesame Noodles


Preparation info

  • Difficulty


  • Serves


Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

When I was a kid I always ordered these sweet and tangy noodles from the local Chinese take-out.


  • 800 g (1 lb 12 oz) fresh Chinese egg noodles (or 400 g/14 oz if they are dried)
  • 100 g ( oz) sliced Lebanese (short) cucumbers or pickles, to serve
  • 1–2 tablespoons toasted black or white sesame seeds, to serve


  • 4 garlic cloves
  • 1 tablespoon peeled and finely chopped fresh ginger
  • 1–2 tablespoons sugar (according to taste)
  • 135 ml ( fl oz) water
  • 50 g ( oz) Chinese sesame paste
  • 55 ml ( fl oz) sesame oil
  • 50 g ( oz) peanut butter
  • 1 tablespoon rice vinegar
  • tablespoons soy sauce


The Noodles

Cook the noodles according to the packet directions. Once cooked, drain and plunge into iced water.

The Sauce

Crush the garlic with a garlic press or chop it finely using a knife. Both garlic and ginger can then be ground in a mortar and pestle with the sugar or blended with the water in a blender or food processor. The aim is to grind up the garlic and ginger as finely as possible. Mix in the rest of the sauce ingredients and whisk with a whisk or fork until well combined. Pour the sauce over the noodles gradually until they’re as saucy as you like them, tossing them gently with fingers or a chopstick to avoid crushing them.


Serve cold with slices of cucumber or pickle and a sprinkling of toasted sesame seeds.

Spiced Pineapple

See ‘fast pickles’ recipes.