Sesame Noodles

Sesame Noodles

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"This homemade sauce makes a sweet and spicy foil for linguine. The best sesame noodles I have every had!"
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30 m servings 371 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 52g
  • 17%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 699 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
  2. Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.


  1. 618 Ratings

Most helpful positive review

Oh, how I LOVE this recipe! Following other reviews, I add minced fresh ginger & chopped cilantro, and I reduce the oil to 4 T. and sugar to 3 T. I use only 1 1/2 t. chili sauce because I'm wimp...

Most helpful critical review

This was okay but not one of my favourites of this type of dish I've tried. It was very vinegary and the sesame flavour wasn't very noticeable to me. I added bean sprouts to the garnish as I had...

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Least positive

Oh, how I LOVE this recipe! Following other reviews, I add minced fresh ginger & chopped cilantro, and I reduce the oil to 4 T. and sugar to 3 T. I use only 1 1/2 t. chili sauce because I'm wimp...

I made this today to go with Michelle's Roast Chicken. I needed something in the same taste-vein. I subbed vegetable oil for the safflower oil, because I didn't have it. I also didn't use chili ...

Since the temperature is already hitting triple digits here in Las Vegas, I decided to serve this cold as a salad. I made the sauce as written except I added a little crushed ginger from a jar ...

This recipe is so good it should come with a warning: may be addictive! It's sweet and spicy and what's great about it is you can adjust the amount of sweet or spice depending on your tastes. I...

This recipe is extremely good. To make this taste authentic use FRESH pasta (I use "Basic Pasta" from this site), if you don't care to make noodles, just buy a package of the fresh linguine if y...

This was really good. Instead of just tossing the noodles with the sauce, I let it all simmer/fry on fairly high heat so the noodles could really absorb the flavor and have more of a pan-fried ...

With adjustments this was very nice! I used canola instead of safflower oil & cut it back to 3 tbp., I used a bit more than a tsp. of chile paste instead of chile sauce, cut back on the vinegar ...

These noodles were so good and so easy to make! Thank you so much for sharing the recipe; I'll definitely be making these again. I followed the suggestions of earlier reviewers and cut the suga...

I have tried many sesame noodle recipes, but after I made this recipe, I ripped up all the old ones! The chili is a great addition. I used Hoboken Eddie's spicy thai chili sauce (it has extra g...

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