Sesame Noodles

Serve cold or warm pending the season and crowd. Even better day two!


  • 1 pound Chinese Noodles (or 1/16” Thin Egg Noodles

  • 3 1/2 Tablespoons Chinese or Japanese Sesame Oil

  • 3 1/2 Tablespoons Black Soy Sauce

  • 1 1/2 Tablespoons Balsamic Vinegar

  • 2 Tablespoons Sugar

  • 2 Teaspoons Course Salt

  • 1/2 to 1 1/2 Tablespoon hot chili oil - this stuff is hot! I think I used only 1/2 Tbs.

  • 4 Heaping Tablespoons scallions cut into rounds (green and white parts) — Save some for garnish



You CAN go ahead and boil the noodles like the bag says and it will be good enough. The secret to getting the sauce to really coat the noodles is to cook them like this:

  • Boil water and toss noodles in and stir

  • Bring to a boil again

  • Add 1 cup of COLD water

  • Bring to boil again

  • Take them off of burner and strain noodles in aollenter and rince until cold

  • Leave noodles in collendar to drain for one hour

Meanwhile… mix together the sauce.

Once noodles are cold, toss all together and use hands to really make sure they are coated well in the sauce.

To Serve

Garnish with remaining scallions

These can be served as a main or a side. Additional garnish of toasted sesame seeds is very nice as well.