Spicy Sesame Noodles

Insanely delicious noodle recipe. PLUS you can refrigerate the sauce and it's great for chicken satay's the next  night. :)
Course Main Course, Sauce
Cuisine Asian
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 4 large servings
Calories 327kcal
Author The Art of Doing Stuff


  • 3 Tablespoons sesame seeds toasted
  • 2 Tablespoons Soy Sauce
  • 1/4 cup peanut butter
  • 2 Tablespoons rice vinegar
  • 4 Tablespoons brown sugar
  • 1 Tablespoon ginger fresh, grated
  • 1 clove garlic
  • 1/2 tsp hot sauce
  • 1/4 tsp. hot pepper flakes
  • 1/2 cup hot water approximately
  • 1 lb Chinese Noodles like Instant noodles for instance
  • 4 green onions sliced thin
  • 1 carrot grated or sliced in matchsticks
  • 1 red bell pepper sliced very thin


  • To toast your sesame seeds just put them in a dry pan over medium low heat and toast until golden.
  • Reserve 1 Tablespoon of the sesame seeds for garnish.
  • Add the sesame seeds, soy sauce, peanut butter, rice vinegar, brown sugar, ginger, garlic, hot sauce, and pepper flakes to a blender or food processor. Blend until combined well.
  • Add the water a tiny bit at a time until the sauce becomes runny like cream. Stop adding water once you're at the right consistency. You might not use all the water.
  • Cook the noodles according to package directions. Instant noodles only take 1 minute to cook.
  • Strain noodles and add the green onions, carrots and red peppers. Toss with the sauce then garnish with reserved sesame seeds.


For the vegan version choose noodles made without eggs.


Calories: 327kcal | Carbohydrates: 49g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Sodium: 631mg | Potassium: 312mg | Fiber: 4g | Sugar: 15g | Vitamin A: 3600IU | Vitamin C: 41.8mg | Calcium: 94mg | Iron: 2mg