Spicy Sesame Noodles

For weeknights when hot food just isn't happening.

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I love make-ahead meals that can be served room temp or cold (especially in the summer!) and these spicy sesame noodles are one of my go-tos. Lo mein noodles are tossed with a spicy savory sesame sauce and scallions for a quick, casual meal that you can legitimately eat straight from the mixing bowl. I definitely have.

This recipe is inspired by classic Chinese cold sesame noodles, a dish that’s popular in many regions of China and sold often from street carts or in casual neighborhood restaurants. In keeping with that fast casual spirit, I’ve kept this version simple, adding only sliced scallions and sesame seeds. That said, if you want to bulk them up, finely sliced raw vegetables such as carrot or cucumber would be great additions. You could also throw in edamame, baked tofu, or even thinly sliced cooked chicken if you want additional protein. If you’d like to do that, consider making a double batch of sauce, just to ensure that there’s enough to coat everything sufficiently.

These noodles only get better as they sit in the dressing, so this is a perfect dish for make-ahead and meal-prep. Chill, covered, for up to 3 days.

Enjoy!

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Spicy Sesame Noodles

(Serves 2)

Prep time: 5 minutes

Total time: 20 minutes

Ingredients

Kosher salt

8 oz. dried lo mein noodles

3 tablespoons low-sodium soy sauce

2 tablespoons chili crisp (aim for 3/4 oil and 1/4 crisp—I used Lao Gan Ma)

2 tablespoons Chinese sesame paste (or tahini)

4 ½ teaspoons granulated sugar

1 tablespoon Chinese black vinegar

1 tablespoon toasted sesame oil

2-3 scallions, thinly sliced, divided

2 tablespoons white sesame seeds

Equipment: medium pot, colander or fine mesh sieve, large bowl, whisk, tongs

Instructions

1. In a medium pot of boiling salted water, cook noodles until just tender, checking two minutes before the time indicated in the package.

2. Drain noodles through a colander or fine mesh sieve and rinse thoroughly with cold water. (This will stop the cooking and cool the noodles, as well as remove the excess starch.) Drizzle over the sesame oil and toss to combine.

3. In a large bowl, whisk together soy sauce, chili crisp, sesame paste, sugar, and vinegar. Add noodles to the bowl and toss until well coated. Reserve 2 tablespoons dark green scallions for topping, then add the remaining scallions to the noodles and toss until combined.

4. Serve immediately or, if making ahead, cover and refrigerate. Serve cold or at room temperature, topped with reserved scallions and sesame seeds.

Originally posted August 7, 2021. Updated on August 21, 2026.