I’m a huge fan of noodles. I also like rice but I find noodles very versatile to cook. It is great for quick meals when I’m feeling lazy. This spicy sesame noodles is definitely top of my list when I’m tempted to open an instant noodle package. All the ingredients can be found in your fridge and cupboards.
The spicy sesame sauce is super simple to make and requires a few ingredients. It will take just about 15 minutes and it’s done. This is great for those days where you don’t have time to make lunch during work from home days or feeling super lazy.
In terms of noodles, I would recommend that you use a thicker noodles rather than very thin noodles because a thicker noodles grabs on the sauce a lot better. Also you can substitute the sesame paste with smooth peanut butter. I used a Chinese brand sesame paste. Make sure when you buy the sesame paste that it doesn’t have any other ingredients added to it.
Topping options for spicy sesame noodles
For toppings you can do a fried egg and some boiled leafy veggies. However, you can modify the type of toppings like stir frying some beef, spam etc. The veggies is also up to you, I used baby buk choy but you can use any leafy veggies that you like.
Pro-tip
- Make the sauce first before cooking the noodles as the noodles may clump together
- If you don’t like the sauce to be too spicy, start with 1/4 tbsp of red pepper flakes. The hot oil will release capsaicin from red pepper flakes so start slow.
- If you want to make the noodles chewy, rinse under cold water and scrub the noodles. It will wash off the starch. Not necessary
- Once the noodles are done and put into the sauce mix right away to avoid the noodles from sticking. Add a bit of noodle water to thin out the sauce.
- If you are very lazy, then put some chili oil instead of heating the oil from scratch to cook the sesame seeds, chili flakes and salt.
- Use wheat noodles instead of soba or spaghetti as it’s not as soft or chewy which is what you want in your dish.
Spicy Sesame noodles
Ingredients
- 3 baby buk choy
- 1 eggs
- 1 handful of wheat noodles
- 1 chopped scallions optional
Noodle sauce
- 1/2 tbsp white sesame seeds
- ½ tbsp red pepper flakes
- 2½ tbsp vegetable oil
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- ½ tsp sugar
- ½ tsp garlic powder
- 1 tbsp sesame paste (tahini) or peanut butter
- salt to taste
- noodle water optional
Using Chili oil
- 2 tbsp chili oil
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp sesame paste (tahini) or peanut butter
- ½ tsp garlic powder
- salt to taste
Instructions
- Prepare the sauce by put sesame seed, salt, red pepper flakes into a bowl.
- Heat the oil in a small pot on medium high heat. At the same time, boil some water in a separate pot for your noodles and veggies.
- Once you put a utensil in the oil and it start to bubble, it's ready. Pour the oil over the sesame seed, salt, red pepper flakes.
- Add sugar, soy sauce, oyster sauce, sesame paste and mix.
- Boil the noodles until the desired doneness, usually takes about 8 minutes after water is boiling. If it starts to boil over, add some cold water.
- Mix the noodles into sauce.
- Boil buk choy until it's slightly wilted. Put it on the noodles.
- Fry an egg and put onto top of the noodles, add some chopped scallions (optional). Mix all together and enjoy!
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