Cold Sesame Noodles


SourceMy variation on Elsie's recipe from Hunan in Princeton
Prep time
Cooking time15 minutes
Total time15 minutes


My attempt to replicate the recipe from the Hunan Chinese Restaurant in Princeton


2 T
Sesame Seeds (Preferably brown)
2 T
Sesame Oil
2 T
Rice Vinegar
1 T
Peanut Butter
1 t
Sugar (Omit if your peanut butter has added sugar)
1 t
Ginger & Garlic paste
3 1⁄2 T
Soy Sauce
1 t
Red Chilli Paste
4 T
Roasted Peanuts
300 g
Rice Noodles (Flat glass or Chinese egg noodles also work)


  1. Prepare noodles according to instructions on packet. Before draining, add a dash of oil and stir to prevent sticking, then rinse noodles in cold water.
  2. For the sauce, pulse sesame seeds in a grinder until it turns into a smooth paste. Add vinegar, peanut butter, sugar, ginger/garlic, chilli paste, soy sauce, and sesame oil. Pulse again.
  3. Pour sauce into serving dish. Add noodles and toss with a pair of forks until well coated.
  4. Lightly crush the roasted peanuts with a mortar and pestle. Sprinkle the crushed peanuts over the noodles and serve.


This is probably the only thing I prepare which qualifies as vegan. Not that I have vegans over for dinner regularly, but one never knows.