Creamy Sesame Noodles
2 servings
10
10
20
Equipment
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Pot
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Mixing bowls
Ingredients
Noodles
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8 oz noodles of your choice — spaghetti, ramen, or wheat noodles
I used instant ramen
Creamy Sesame Sauce
- 2 tbsp sesame paste or tahini
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 2 tsp sugar
- ¼ cup heavy cream
- 2 tbsp reserved noodle water
Optional Garnishes
- Chili oil
- Sesame seeds
- Sliced cucumbers
Instructions
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Bring a pot of salted water to a rolling boil. Add your noodles and cook until al dente following the package directions.
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Before you drain the noodles, scoop out 2 tablespoons of the starchy cooking water and set it aside—this helps the sauce bind to the noodles.
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In a mixing bowl, whisk together sesame paste (or tahini), soy sauce, sesame oil, minced garlic, rice vinegar, sugar, heavy cream, and the reserved noodle water until the mixture is smooth and creamy.
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Add the drained noodles directly into the sauce bowl and toss well so every strand is evenly coated. If the sauce seems too thick, loosen it with a little more noodle water until you reach your preferred texture.
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Serve immediately in bowls and garnish as desired with sliced cucumbers, sesame seeds, scallions, and a drizzle of chili oil for heat.
Video
Nutrition
Calories: 435 kcal
Carbohydrates: 46 g
Protein: 10 g
Fat: 24 g
Nutrition information is an estimate and should be used only as a guideline.
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What Makes These Creamy Sesame Noodles Better Than Regular
Adding heavy cream to a classic sesame noodle sauce transforms the texture and mouthfeel. The cream creates a silky, slightly indulgent sauce that clings to every strand of noodle, while ingredients like garlic and rice vinegar keep the taste bright and prevent the dish from feeling too heavy. The result is a richer, more rounded flavor profile that still feels fresh thanks to the balancing acids and aromatics.
Why These Creamy Sesame Noodles Are My Favorite Noodle Dish
These noodles combine the nutty depth of sesame paste with a cooling, creamy note that elevates the sauce beyond a simple dressing. Proper balance is essential: the cream smooths and enriches, the soy and sesame oil add umami, and the rice vinegar brightens the overall flavor. The interplay of these elements makes the dish feel decadent yet approachable—great for an easy weeknight dinner or a casual weekend meal.
What You’ll Need To Make Creamy Sesame Noodles
Noodles
- 8 oz noodles of choice such as spaghetti, ramen, or wheat noodles
Creamy Sesame Sauce
- 2 tbsp sesame paste or tahini
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 2 tsp sugar
- ¼ cup heavy cream
- 2 tbsp reserved noodle water
Optional Garnish
- Chili oil
- Sesame seeds
- Sliced cucumbers or scallions
How to Make Creamy Sesame Noodles
Bring a pot of salted water to a boil and cook the noodles until al dente.
Reserve a few tablespoons of noodle water before draining the noodles; this starchy liquid helps the sauce emulsify and coat the pasta evenly.
Stir together sesame paste, soy sauce, sesame oil, minced garlic, rice vinegar, sugar, heavy cream, and reserved noodle water until smooth and silky.
Add the drained noodles to the sauce and toss thoroughly until each strand is coated. If needed, add more noodle water, one tablespoon at a time, to loosen the sauce.
Transfer to bowls and garnish with scallions, sesame seeds, sliced cucumbers, and a drizzle of chili oil for heat, if desired.
Tips and Variations
If the sauce feels too thick, thin it with extra reserved noodle water until it reaches your desired consistency.
For more heat, mix chili oil into the sauce or spoon it on top just before serving. You can adjust spiciness to taste.
To make this a complete meal, add a protein such as shredded chicken, tofu, or a fried egg. Leftover roasted vegetables also pair nicely.
Use fresh minced garlic rather than jarred garlic for the best aroma and flavor.
Frequently Asked Questions
Can I use tahini instead of sesame paste?
Yes. Tahini is a great substitute and gives a similar creamy texture with a slightly milder sesame flavor.
Why add noodle water to the sauce?
Starchy noodle water helps emulsify the sauce and improves its texture, allowing the sesame paste and cream to combine into a smoother coating.
Can I make this ahead of time?
You can refrigerate leftovers for up to five days. If eating chilled or reheating, stir in a little hot water to revive the sauce and loosen the noodles.
What to Make Next
If you enjoyed these creamy sesame noodles, try a similar nutty noodle like peanut butter noodles for another quick, savory meal. For more protein-forward dishes, consider a Mongolian-style ground beef or a garlic chicken stir fry for speedy weeknight dinners.