This Sesame Sauce is one I always want to have on hand. It’s nutty, a little salty, just barely sweet, and—if you add the chili oil—has a slow burn that sneaks up on you in the best way. It takes minutes to stir together, but it carries more flavor than most sauces that simmer for hours. Toss it with cold noodles and a few veggies from the fridge and suddenly, dinner makes sense again.
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I’ve lost count of how many versions of this sauce I’ve made, but this one is the one I always come back to. There’s something about the richness of sesame paste mixed with soy sauce and vinegar that just works. No weird tricks, no shortcuts—just a few good ingredients doing their job.
This kind of sauce shows up in a lot of Chinese noodle dishes, sometimes with Sichuan peppercorns, sometimes with shredded chicken or julienned cucumber. You can build a whole meal around it, or keep it simple with just cold noodles and scallions. What I like is how adaptable it is. It’s forgiving. Runny or thick, spicy or mild, it holds its own.
When I don’t feel like cooking, I boil some noodles, rinse them cold, and toss them with this sauce. That’s it. Sometimes I’ll add tofu or leftover roast chicken. Other times, just cucumber and toasted sesame seeds. It’s one of those sauces that keeps you coming back because it always delivers, no matter what you throw at it.
Ingredients You Need
Most of the ingredients you need to make Cold Sesame Sauce for Noodles are available at any supermarket, but a few are worth seeking out at an Asian grocery store. Here’s what you need:
- Chinese or Japanese sesame paste: Thick, nutty, and deeply flavored. This is not the same as tahini, which is thinner and more bitter. Look for it in jars, often near the peanut butter or in the sauce section.
- Soy sauce: Adds salt and depth. You can use light soy sauce for a more traditional flavor, or low sodium if you prefer.
- Rice vinegar: Adds acidity to cut through the richness. Use unseasoned rice vinegar for the cleanest flavor.
- Sugar: Just a bit to balance out the salt and tang. Don’t skip it.
- Sesame oil: Toasted sesame oil brings a toasty aroma that lifts the sauce.
- Chili oil (optional): Adds heat and complexity. Go for a good-quality chili crisp or homemade chili oil if you have it.
- Warm water: Helps loosen the sauce to a pourable, tossable consistency. Add it gradually until it’s just right.
How To Make Sesame Sauce for Noodles
This sauce comes together fast and makes even plain noodles taste like something special. Here’s how:
- Gather your ingredients
Set out your sesame paste, soy sauce, rice vinegar, sugar, sesame oil, chili oil, and warm water. Use a medium bowl that gives you room to whisk. - Mix the base
Whisk together the sesame paste, soy sauce, vinegar, sugar, sesame oil, and chili oil if you’re using it. Stir until it’s mostly smooth. - Adjust the consistency
Add warm water a little at a time, whisking until the sauce loosens into a smooth, pourable texture. - Use or store
Toss the sauce with cold noodles right away or store it in a jar in the fridge for later. Give it a good stir before using—it can thicken as it sits.
Expert Tips for Success
This recipe doesn’t need much help, but a few small tweaks can make a big difference. Here are some tips to keep in mind:
- Stir the sesame paste well before measuring—it tends to separate in the jar.
- Add warm water slowly so you don’t over-thin the sauce. You want it to coat noodles, not slide off.
- If your sesame paste is very thick, mix it with a spoon first before whisking.
- Store leftovers in an airtight container for up to a week. Stir before using again.
- Make a double batch and use it throughout the week on noodles, rice bowls, or as a dip.
More Ways to Use Sesame Sauce
This sauce isn’t limited to just noodles. I’ve spooned it over chilled tofu, deep fried chicken, and steamed vegetables. I've even used it as a dipping sauce for Chicken Potstickers or Vietnamese Fresh Rolls.
It also makes a great base for salad dressing. Substitute it for the peanut dressing in Dumpling Salad or Soba Noodle Salad. Thin it out a bit more, maybe add a squeeze of lime or a dash of fish sauce, and toss it with shredded cabbage for an Asian-style slaw. You could easily build a weeknight dinner around that and no one would complain.
Sesame Sauce for Noodles
Ingredients
- 1/3 cup Chinese or Japanese sesame paste
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 2 tablespoons toasted sesame oil
- 1 tablespoon chili oil optional
- 2 to 3 tablespoons warm water as needed
Instructions
Combine the base ingredients
- In a medium bowl, add the sesame paste, soy sauce, rice vinegar, sugar, sesame oil, and chili oil if using. Stir well with a fork or small whisk to combine.
Adjust the consistency
- Add the warm water one tablespoon at a time, mixing continuously, until the sauce becomes smooth and pourable. The final texture should coat a spoon but still drip easily.
Taste and tweak
- Give the sauce a taste and adjust if needed. Add a touch more vinegar for brightness, or a splash more soy sauce for salt.
Use or store
- Use the sauce immediately on cold noodles or transfer it to a jar. Store in the fridge for up to one week and stir before using.
Notes
Nutrition
Robin Donovan is an AP syndicated writer, recipe developer, food photographer, and author of more than 40 cookbooks including the bestsellers Ramen Obsession and Ramen for Beginners. Her work is featured by major media outlets including Huffington Post, MSN, Chicago Sun-Times, Orlando Sentinel, Buzzfeed, Cooking Light, Mercury News, Seattle Times, Pop Sugar, and many others. More about Robin