Sesame Noodles

This is one of those recipes that’s too good not to share with your friends. My former brother-in-law’s version of sesame noodles has long been my favorite and I finally got around to asking him for it after years of good intentions. The problem? Since he has never shared the recipe before, there was no written version, so he walked me through it and I tweaked it slightly (he uses scallions, I prefer chives, he doesn’t use sesame seeds, I added them and chicken, etc.). This dish is ordinarily served cold or at room temperature, but can certainly be served warm with or without grilled chicken, shrimp, etc.

Rachel Divider



1 lb linguine pasta (I prefer whole grain)
1 Tablespoon sesame oil  
1 Tablespoon extra virgin olive oil
3-4 cloves garlic, finely chopped  
½ cup soy sauce
2 Tablespoons sesame oil
1 teaspoon Chinese hot oil (more or less to taste)  
3 Tablespoons sugar  
2 tablespoons sesame seeds
1/8-1/4 cup chopped chives or scallions  
OPTIONAL: Grilled, sliced chicken breast, julienne carrots, sliced sugar snap peas


Cook linguine until al dente & drain.  Toss with 1 tablespoon sesame oil & set aside to cool.   Add sesame seeds to a dry frying pan over medium heat, stirring constantly until golden and fragrant. Remove from pan & set aside to cool.

In frying pan over medium heat, add 1 Tblsp olive oil and garlic. Sauté until garlic barely begins to turn golden- do not brown.

Remove from garlic from heat, add soy sauce, 3 Tbsp sesame oil, hot oil and sugar to pan. Stir until sugar is dissolved. TASTE mixture for heat level and add more hot oil if desired.

Add liquid mixture to pasta and toss to coat.

Cover & refrigerate overnight for best results. An alternate serving suggestion would be to add the liquid mixture to the pasta while both are still hot, add the chives, sesame seeds, chicken/shrimp and any veggies and serve warm.

This is how the noodles look right after adding the liquid mixture. The liquid gets absorbed into the noodles in the refrigerator overnight and the noodles take on a slightly more plump, less shiny appearance. Add cold chicken, sesame seeds and chives/scallions and serve.  

The Chicken Chick's Guide to Backyard Chickens by Kathy Shea Mormino

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Ann Kosa
8 years ago

Much like a recipe given me by a grad student from Bejing, except she used honey instead of sugar. Fabulous with shrimp and scallops.

Kathy Fukuda
Kathy Fukuda
8 years ago

I just got this in my in-box, and knowing that I had the ingredients to make it off to the kitchen I went. The smells alone were enough to make my four boys and husband start wanting to eat, however I told them they had to wait until tomorrow…however I "had" to sample as any good mom would. FANTASTIC!!!! I haven't even added the chicken, seeds, or the peas yet, and it is so, so good!!!! Thank you for sharing this, and thank you for all of the help you have provided me since we decided to invite chickens to… Read more »

Kathy Fukuda
Kathy Fukuda
8 years ago

I just got this in my e-mail, and it sounded fantastic. So, off to the kitchen I went knowing I had all the makings in my cupboards. This would be our family (6) dinner tomorrow night. The smell was awesome, and before I put it in the fridge overnight I "had" to try it. SO WONDERFUL!!!! I haven't even added the chicken or the peas or the seeds yet, and I could gobble it all up myself right now! Thank you for this….and for all of the help you have given me since we added chickens into our backyard 3… Read more »

Flock Mistress
Flock Mistress
8 years ago

Oooo, yummy. I have a similar recipe. I'll saute onions and asparagus and put that in to make a complete meal.

Mary O'Neal
Mary O'Neal
8 years ago

I must assume you serve this cold BUT it sounds like it would work very well served hot especially with the chicken/or shrimp? Thoughts

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