Spicy Sesame Noodles with Chili Oil
Noodles tossed in a quick chili oil sauce built from sesame oil bloomed over garlic, ginger, and chili flakes, then finished with nut butter, soy sauce, and lime. Spicy, nutty, and ready in 10 minutes.
Servings 2
Calories 789kcal
Ingredients
- 1 package noodles ramen, udon, or rice noodles
- 2 tablespoons chili flakes
- 3 garlic cloves minced
- 1 bunch green onions chopped
- 2 teaspoons minced ginger
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon nut butter
- 1 lime juiced
- ½ cup sesame oil
Instructions
- Cook the Noodles: Cook noodles according to package instructions. Reserve a small cup of cooking water before draining. Drain and set aside.
- Heat the Oil: Heat sesame oil in a small saucepan over medium heat for 3 to 4 minutes until fragrant and just beginning to shimmer.
- Build the Sauce: Add chili flakes, minced garlic, minced ginger, three-quarters of the green onions, and sesame seeds to a large heatproof bowl. Carefully pour the hot sesame oil over the mixture. It will sizzle immediately.
- Finish the Sauce: Stir in nut butter, soy sauce, and lime juice until smooth and fully combined.
- Toss and Serve: Add the cooked noodles to the bowl and toss well until every strand is coated. If the sauce is too thick, add a splash of reserved noodle water and toss again. Top with remaining green onions and extra sesame seeds. Serve immediately.
Notes
On the Noodles: Any noodle works here. Ramen noodles are the fastest and most accessible. Udon gives you a chewier, more substantial bite. Rice noodles make it gluten free. Lo mein or wheat noodles give you the closest thing to a restaurant-style result. Whatever you use, don't overcook them. Slightly underdone is better because they'll continue softening as they sit in the warm sauce.
On the Heat Level: Two tablespoons of chili flakes is genuinely spicy. Start with one tablespoon if you're heat-sensitive and adjust from there. The heat mellows slightly as the noodles cool, so what feels very spicy right out of the bowl will settle into a comfortable warmth after a few minutes. Lao Gan Ma chili crisp in place of plain chili flakes adds additional texture and depth if you have it.
On Making It a Full Meal: These noodles are complete as written but take well to additions. A soft-boiled egg on top adds richness and protein. Shredded rotisserie chicken stirred in makes it more substantial. A handful of blanched bok choy or snap peas adds crunch and freshness. Crispy tofu works well for a vegetarian protein option. None of these require extra cooking if you prep them while the noodles cook.
On Serving Cold: These are genuinely excellent served cold, which makes them a great meal prep option. Cook, toss, refrigerate. The sauce tightens as it chills. Loosen with a small splash of water or a few drops of sesame oil before eating. Cold sesame noodles are their own thing and worth trying if you haven't.
Nutrition
Serving: 1 serving | Calories: 789kcal | Carbohydrates: 39g | Protein: 10g | Fat: 69g | Saturated Fat: 12g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 28g | Sodium: 2004mg | Potassium: 401mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2395IU | Vitamin C: 11mg | Calcium: 128mg | Iron: 5mg