These Spicy Sesame Noodles are everything I want in a quick dinner: punchy, satisfying, and ready in under 30 minutes. Whether I’m after something light and fresh or craving a comforting bowlful of flavour, this recipe delivers every single time. The sauce is bold and addictive, the noodles are chewy and slurpable, and the kale? It’s the quiet hero that pulls everything together. This dish is as easy as it is delicious, and one you’ll reach for again and again, especially once you’ve tasted just how good these flavours can be.
Table of Contents
- Ingredient Breakdown
- Let’s Talk About Noodles
- The Power of a Hot Oil Pour
- Why You Shouldn’t Skip the Kale
- Warm or Room Temp?
- Adjusting to Your Taste
- Serving and Storage Tips
- More Noodle Recipes
Ingredient Breakdown
- Light soy sauce: Salty and sharp, forming the base of the dressing.
- Kecap manis: A thick, sweet soy sauce that adds depth and caramel notes.
- Chinese black vinegar: Rich and tangy, balancing the sauce with a mellow acidity.
- Sesame seeds: Provide crunch and nutty warmth.
- Chilli oil: Brings heat and a gorgeous red hue.
- Sugar: A small amount rounds out the savoury and sour notes.
- Toasted sesame oil: Infuses the dressing with toasty, nutty intensity.
- Glass noodles: Springy, translucent and made from sweet potato starch.
- Kale: Adds freshness, texture, and contrast to the bold sauce.
Let’s Talk About Noodles
The choice of noodles plays a big role in this dish, and while you could use wheat noodles or rice vermicelli, I always come back to glass noodles made from Korean sweet potato starch. They have this slightly bouncy, chewy texture that holds sauce beautifully and adds a subtle savoury undertone. They’re naturally gluten-free, which makes them feel a little lighter on the stomach.
A key tip: don’t overcook them. They go from perfectly tender to overly soft in the blink of an eye. Once cooked, rinse them under cold water to stop the cooking and prevent clumping. Then, toss them straight into the spicy sesame sauce while they’re still warm. It helps them soak up every drop of flavour.
The Power of a Hot Oil Pour
One of the most transformative parts of this recipe is the hot oil pour. It sounds dramatic, but it’s simple and incredibly effective. Heating the sesame oil until shimmering and then pouring it over the soy sauce mix might seem like a small step, but it completely changes the sauce. The heat brings out the aroma of the sesame, wakes up the vinegar, and helps the sugar dissolve and bind everything together.
It’s similar to tempering spices in Indian cooking, fast but flavour-boosting. You’ll notice the sauce shift immediately, becoming more cohesive and fragrant. Doing this before adding the noodles ensures the flavours cling to every strand evenly. It’s a small detail, but one that elevates your Spicy Sesame Noodles from good to genuinely memorable. Don’t skip it—it’s well worth the extra pan.
Why You Shouldn’t Skip the Kale
I know kale has a bit of a reputation, but in these Spicy Sesame Noodles, it works beautifully. It adds colour, texture and a slightly bitter contrast to the sweet-spicy sauce. Blanching the kale for just a couple of minutes softens it without losing its shape or bite. The key is draining it well. Once cooked, use the back of a spoon to press out any excess water. This keeps the noodles from turning soggy and allows the dressing to shine.
You could use other greens, spinach, chard, or even finely shredded cabbage, but kale holds its own here. It brings a subtle earthiness and makes the whole bowl feel a little more balanced. And let’s be honest, we’re always looking for ways to add a bit more green to the plate. This one just happens to taste really, really good.
Warm or Room Temp?
What I love most about these Spicy Sesame Noodles is how versatile they are. You can serve them warm for something cosy and comforting, or at room temperature as a light, refreshing lunch. I often make a batch early in the day, toss everything together, and let it sit until I’m ready to eat. The flavours deepen as the noodles absorb the sauce.
It also makes them perfect for picnics or barbecues. They travel well and pair brilliantly with grilled proteins. Roasted salmon, barbecued tofu, sticky ribs… they all work. And because the dish is so bold, it holds its own even when served alongside stronger flavours. Leftovers keep well in the fridge, and I’m not ashamed to admit I’ve eaten them straight from the container more than once. That’s how good they are.
Adjusting to Your Taste
One of the best things about Spicy Sesame Noodles is how adaptable they are. The base recipe brings a balanced combination of savoury, sweet, tangy, and spicy. But once you’ve got that down, you can easily adjust it to suit your preferences.
- Want more heat? Add an extra spoonful of chilli oil or even a sprinkle of crushed Sichuan pepper.
- Prefer a bit more tang? Up the vinegar. The sauce is forgiving and flexible.
- You could even add protein. Shredded chicken, tofu, or grilled prawns would all work well.
The noodles are neutral enough to pair with almost anything, yet flavourful enough to stand alone. That’s what makes this dish so special. Whether you keep it vegan or build it out into a bigger meal, Spicy Sesame Noodles deliver every time. Taste as you go, trust your palate, and don’t be afraid to make it your own.
Serving and Storage Tips
These noodles are at their best either freshly made or within a few hours of tossing. That said, they also keep well, making them a great option for packed lunches or casual entertaining. If you’re serving them later, leave them at room temperature for 20 minutes before eating. This allows the noodles to relax and the sauce to loosen a bit.
If they’ve gone slightly dry in the fridge, add a splash of warm water or a bit of sesame oil to refresh them. Garnish with fresh herbs or more sesame seeds right before serving to bring everything back to life. Spicy Sesame Noodles also pair beautifully with grilled proteins. Think salmon, tofu, or even sticky ribs. On their own, they’re vibrant and satisfying. As part of a bigger spread, they hold their own without overwhelming. Either way, they’re always a hit.
More Noodle Recipes
If you’re a fan of these Spicy Sesame Noodles, here are some more recipes I think you might like:
- Sichuan Tahini Noodles: Creamy, spicy, savoury, and tangy, this dish hits all the right notes. The tahini brings richness, the chilli oil adds a fiery edge, and the soy, vinegar, and garlic tie it all together with an umami-packed punch.
- Spicy, Saucy Rice Paper Noodles: A delightful twist on traditional pasta or noodle dishes. They bring an unexpected chewiness that will surprise and satisfy. With a spicy, savoury sauce that coats each bite, they offer a fresh take on the popular Korean dish, tteokbokki.
- Teriyaki Chicken Noodles: When time is short but you still crave something flavour-packed and satisfying, this is the dish that delivers. With a homemade teriyaki sauce made from just three simple ingredients, succulent chicken, and a mix of vibrant vegetables, this recipe is not only quick but also full of fresh flavours.
If you’d like to see how I make all these recipes and more, head on over to my Instagram!
Spicy Sesame Noodles
These noodles are delicious, full of flavour and surprisingly fresh. And they come together in less than 30 minutes! The dish can be served at room temperature for a light, summery meal, or served warm alongside roasted salmon a simple, hearty dinner.
The sauce is the star of the show. It combines soy sauce, Chinese black vinegar, chilli oil, sesame seeds, sugar and toasted sesame oil. The noodles are a close second. I use Korean sweet potato noodles. They’re delicious and chewy, and they happen to be healthy! They’re naturally fat free, gluten-free and low in calories. You can buy them from any Asian supermarket or online. Finally, we have the kale. Though not the star of the show, it adds freshness and texture. If you think you don’t like kale, it might be because you haven’t had it in the right way. This right here is the right way, so please do give it a try!
- Prep Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Vegan, Vegetarian
Ingredients
For the sauce:
- 3 tbsps light soy sauce
- 2 tbsps kecap manis
- 2 tbsps Chinese black vinegar
- 1 tbsp sesame seeds
- 1 tbsp Lee Kum Kee chilli oil
- 2 tsps sugar
- 3 tbsps toasted sesame oil
For the noodles:
- 250 g dried glass noodles
- 100 g kale, roughly chopped
Instructions
- Combine the light soy sauce, kecap manis, Chinese black vinegar, sesame seeds, chilli oil and sugar in a large heatproof bowl. The bowl should be large enough to hold and toss your noodles.
- Heat the toasted sesame oil in a small saucepan over high heat until shimmering (aka until hot). Pour the hot oil into the sauce and stir to combine. This is going to help dissolve the sugar, ‘activate’ the flavours and bring them together. Set aside.
- Cook the noodles according to package instructions. These are the noodles I use – they’re cheaper in store than they are online. Drain, rinse under cold water until warm to the touch, then drain again. Transfer the noodles to the sauce and toss to coat.
- Bring another pot of water to the boil over high heat. Salt the water then add the kale. Boil for 2 minutes then drain well. Use the back of a wooden spoon to press the kale down onto the sieve to release as much water as possible.
- Add the kale to the noodles and toss to coat. Taste and adjust seasoning. It should be just right, but you can add more soy sauce, vinegar and/or more chilli oil, to taste. Serve warm or at room temperature – enjoy!
