The World's Best Sesame Noodles

This recipe is from my old Chinese grandmother and has been a family secret for many years... I have decided to break tradition and provide it to you as freeware.


  • Peanut oil: 0.5 cup
  • Garlic, fresh, minced: 2 teaspoons
  • Sesame seed paste (PLEASE do NOT use peanut butter!): 4 ounces
  • Chili sauce (hot): 1 tablespoon
  • Soy sauce: 6 tablespoons
  • Red vinegar: 6 tablespoons
  • Sugar: 4 tablespoons
  • Salt: 1 teaspoon
  • Noodles (Asian types are best, but vermicelli works in a pinch): 1 pound
  • Sesame oil: 1 tablespoon


  • Mix all items except noodles and sesame oil.

  • Cook noodles; rinse with cold water; mix with 1 tablespoon sesame oil to prevent them from sticking together.

  • Add sauce to noodles and mix; if noodles are hot, the acetic acid (vinegar to non-chemists) will volatilize (evaporate) and the sourness will be lost with time; for serving later, cold, let noodles cool and then add the sauce; for serving later hot; reheat the noodles in microwave and then add sauce just before serving, or reheat in sauce and add more vinegar to taste.

  • Garnish with sesame seeds, cucumber slices, chopped scallions.

Zhen hen hao!