Easy Sesame Chili Noodles

Hello and welcome! Today I have a quick and easy take on spicy peanut noodles. This version uses Chinese sesame paste instead of peanut butter, for a mellow, yet deep roasted nutty flavor. Shangxi noodles tossed in a sauce with chili oil and black vinegar, topped with cilantro, scallions and toasted sesame seeds, this dish is perfectly balanced and delicious. It’s Easy Sesame Chili Noodles, let’s do it!

Ingredients

Let’s talk for a quick minute about the ingredients. There are substitutions you can make. If you want to use hoisin sauce instead of chili oil and chili crisp, go for it. You can use balsamic vinegar instead of the Chinese black vinegar. If you want to use tahini sauce instead of the Chinese sesame paste, that’s ok too. Personally, I think the Chinese sesame paste has a deeper roasted flavor than tahini. You can use whatever noodles you have or like best. All that said, I wanted to go for what the original recipe (by Stephanie and Michael Le, featured on The Splendid Table) called for, with the addition of my favorite Chile Crunch. You can get everything on Amazon if you don’t have an Asian grocery store near you.

Sesame Chili Sauce

In a large bowl, whisk together the soy sauce, sesame paste, chili oil, sesame oil, black vinegar, and chile crunch (if using) until smooth, and set aside. Cook the noodles according to the package directions.

Toppings

While the noodles are cooking, prepare your toppings. Thinly slice the scallions and give the cilantro a rough chop. Then I have some fried onions and toasted sesame seeds.

Assembling the Sesame Chili Noodles

When the noodles are ready, use kitchen tongs and/or a spider skimmer to transfer the cooked noodles to the bowl of sauce. It’s ok for the noodles to drip the cooking water into the sauce, we will use more of the noodle cooking water (as needed) to stir into the noodles to keep them silky and glossy.

Use the tongs to toss the noodles in the sauce, adding more cooking water as needed to keep the noodles slick and glossy.

Add the sliced scallions and the cilantro, toss to combine. Add more chili crunch, if you like and add the toasted sesame seeds.

Toss again to thoroughly combine.

And that’s it! Portion into wide bowls and top with the fried onions.

This recipe for Easy Sesame Chili Noodles is one I will make over and over again. They are quick and delicious. You can add veggies to it, or any protein you like to make it a complete meal. Alex even went so far as to say that out of all the noddle dishes we have made so far, these Easy Sesame Chili Noodles are his favorite! Now that’s a rave review! If you want a more ambitious noodle recipe, try Flat Hand-Pulled Noodles with Chili Oil Vinaigrette. Take care and be well, xo Kelly

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Easy Sesame Chili Noodles

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Dinner, Main Course – Chinese

By Stephanie and Michael Le, featured on The Splendid Table – Serves: 2

Prep Time: 15 Minutes – Cooking Time: 10 Minutes – Total Time: 25 Minutes

Easy Sesame Chili Noodles are nutty and spicy; tossed in a sauce with Chinese sesame paste, chili oil and black vinegar.

Ingredients

• 6-8 oz. Dried Noodles
• 2 tbsp. Soy Sauce
• 2 tbsp. Chinese Sesame Paste
• 1.5 tablespoons Chili Oil
• 1 tbsp. Toasted Sesame Oil
• 2 tsp. Chinese Black Vinegar
• 1 tbsp. Chile Crunch (optional)
• Toppings
• Sliced Scallions
• Crispy Fried Onions
• Chopped Fresh Cilantro
• Toasted Sesame Seeds

Instructions

1

In a large bowl, whisk together the soy sauce, sesame paste, chili oil, sesame oil, black vinegar, and chile crunch (if using) until smooth, and set aside.

2

Cook the noodles according to the package directions.

3

While the noodles are cooking, prepare your toppings. Thinly slice the scallions and give the cilantro a rough chop.

4

When the noodles are ready, use kitchen tongs and/or a spider skimmer to transfer the cooked noodles to the bowl of sauce. It's ok for the noodles to drip the cooking water into the sauce.

5

Use the tongs to toss the noodles in the sauce, adding more noodle cooking water as needed to keep the noodles slick and glossy.

6

Add the sliced scallions and the cilantro, toss to combine. Add more chili crunch, if you like and add the toasted sesame seeds. Toss again to thoroughly combine.

7

Portion into wide bowls and top with the fried onions.

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