Slurp Up These Cold Chinese Sesame Noodles

Chinese cold sesame noodles with cucumber in a bowl
Prep Time
12 min
Cook Time
3 min
4 servings

This dish is served at room temperature or slightly chilled for a slurp-worthy meal in the summertime. It takes 15 minutes to pull together – even less if the sauce is made in advance and kept ready in the fridge. Chinese sesame paste is similar to but not exactly the same as tahini. Chinese sesame paste is made from sesame seeds which have been toasted so it is much darker in colour and imbue dishes with stronger sesame aroma and flavour. It is a very common ingredient sold at Chinese grocery stores next to all the jarred sauces. If you can’t get your hands on Chinese sesame paste, substitute with tahini or even peanut butter. Nutty, creamy, savoury, spicy – these noodles are really satisfying on a hot day. The julienned cucumbers provide a refreshing crunch. If you want to embellish for a fulsome meal, serve alongside a simple plate of Chinese greens and jammy eggs for protein.

Note: I used fresh Chinese egg white noodles sold in the refrigerated section of a Chinese grocery store. If you can’t find that, substitute with any fresh or dry Asian-style wheat noodles such as dry Chinese wheat noodles, Chinese egg noodles, or even Japanese ramen noodles.

Related: Golden, Crispy Hong Kong Shrimp Toast



Sesame sauce

cup Chinese sesame paste
Tbsp soy sauce
Tbsp rice vinegar
Tbsp roasted sesame oil
Tbsp dark soy sauce
Tbsp Chinese bean sauce (dou ban jiang)
Tbsp Chinese chili oil, more or less to taste
Tbsp sugar
tsp kosher salt


lb dried or fresh Chinese egg white noodles
Tbsp roasted sesame oil

To serve

Julienned cucumbers (from 4 mini cucumbers or ½ a large English cucumber)
Roasted sesame seeds


Chinese cold sesame noodle ingredients
Step 1

For the sauce, in a mason jar or small bowl, whisk together all sauce ingredients well. Depending on thickness of sesame paste, you can add 1-2 tablespoon of water to thin until sauce consistency is pourable (like that of drinkable yogurt). Cover and refrigerate. The sauce can be made in advance and kept in well-sealed container or mason jar. Whisk well before using – you may need to add a splash of water to loosen after refrigeration.

Sauce for Chinese cold sesame noodles
Step 2

Cook noodles according to package directions. Drain in colander and rinse under cold water to stop cooking. Shake off excess water and drain well. Toss with the sesame oil to prevent the noodles from sticking and place in serving dish.

Chinese egg white noodles being boiled in a pot
Step 3

To serve, pour sauce over noodles and toss to coat well.

Step 4

Top with cucumbers and a generous sprinkle of roasted sesame seeds.

Chinese cold sesame noodles with cucumber in a bowl

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