Sesame Noodles

A couple of months ago–maybe longer now–The Pioneer Woman posted a recipe for sesame noodles over at her blog.  The moment I laid eyes on the recipe I knew I absolutely HAD to try it.  So I bookmarked it and it sat for a while.  Then one night last week when I was on my own (courtsey of band practice for hubby), I decided to give it a whirl.  I figured if it tanked, it’s much easier to fix a second dinner for just me than it would be for both of us.  But it definitely didn’t tank.  These noodles were AWESOME.  I really want to tinker some with the recipe to see if I can lighten it up a bit (with all that oil, I didn’t dare calculate the fat and calories), and when I do, I’ll report the results here, of course.  But for now, I followed her recipe almost to the letter.  So for this week’s Presto Pasta Nights, hosted by Ruth herself, I give you Sesame Noodles.  Mmmm.


  • 12 ounces thin noodles, cooked and drained (I wound up using whole wheat spaghetti, which wasn’t a thin noodle but had a lovely flavor)
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons sugar
  • 3 to 4 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 3 tablespoons pure sesame oil
  • 1 teaspoon chili sauce (original recipe calls for 1/2 teaspoon hot chile oil, but I didn’t have any)
  • 4 tablespoons canola oil
  • 2 tablespoons hot water
  • 3 to 4 green onions, thinly sliced


  1. Put your noodles on to boil.
  2. Meanwhile, whisk all the other ingredients (except the green onions) in a large bowl.
  3. You’ll want to taste and adjust the sauce.
  4. Drain the noodles and add to the bowl.
  5. Toss to coat the noodles in the sauce.  You’ll want to do this several times over a period of minutes to allow the noodles to absorb the sauce as they cool.
  6. Add the green onions and toss.
  7. Serve alone or as a side to dumplings or stir fry.  Actually I’d like to try some stir fried veggies in this dish…

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