Sesame Noodles

I used to make these tasty noodles a long time ago and I completely forgot how much I absolutely loved them! They were amazing topped with the Cilantro Chicken I made. A little sweet, a little spicy, the perfect combination of the two!

A simple sauce made with dark sesame oil, which is my favorite smell in the whole world, OK, not the only favorite, but its up there! Its warm nutty taste adds such flavor to any dish you use it in. Heat a large pot, like a wok, or deep sided saute pan with a few tablespoons of dark sesame oil.

Add 3-4 cloves of chopped garlic and some dried minced onion to the hot oil, stirring continuously, so the garlic doesn't burn. The bits of garlic and onion will crisp up so you get a little crunch in every delicious bite.

Stir in the soy sauce.

And some rice wine vinegar, which is slightly sweet and has a little tang.

And some brown sugar, which will caramelize and add a rich sweetness to the sauce.

Now for the hot! I like using sriracha in sauces, which is really hot and blends well with soy sauce based recipes. Make it as hot as you like! Stir together ingredients well and turn off the heat.

I used thin spaghetti noodles, you can use any kind you like, linguine or low mein noodles are great too. Cook noodles per directions and add them to the sauce.

Be sure to get all those bits of garlic and onion mixed in with the noodles!

A complete meal, topped with Cilantro Chicken and some fresh cilantro.




Prep Time: 5 Minutes  Cook Time: 10 Minutes Difficulty: Easy Servings: 4


  • 3 tablespoons dark sesame oil
  • 3 garlic cloves, minced
  • 2 tablespoons dried minced onion
  • 1/4 cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar
  • sriracha sauce
  • 1 lb spaghetti noodles, cooked and drained
  • fresh cilantro for garnish


Heat sesame oil in a wok like pan. Add garlic and minced onion and saute until garlic turns light golden color.

Add soy sauce and rice wine vinegar. Stir in brown sugar until it dissolves and add sriracha sauce (as much as you want).

Add cooked noodles and stir well to combine.

Serve with Cilantro Chicken and top with fresh cilantro.

Shonali T.
Shonali T.


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at

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