Monday, April 19, 2010


When spring comes around, I get really excited.  Not just for the warmer weather, but also because my husband will step up to the barbecue several nights a week.  All I have to do is throw together a salad and a simple side dish, and dinner is d-o-n-e! 

This Sesame Noodle recipe is one of those super-easy, yummy dishes you will make over and over again.  It's so easy, you'll spend the most time waiting for the pot of water to boil!  This is a perfect side for steaks, grilled chicken, fish, kabobs, anything really.  It makes for a very nice, simple lunch, too.  This is also a big hit for potlucks, picnics, tailgates, and buffets because you can make it in advance, and have it room temp or chilled.  Just one warning:  before you serve it, make sure you have the recipe on hand, because everyone will ask you for it!  Better yet, direct them to the Dragon Lady Kitchen.

The hot chili oil gives this dish a "subtle zippiness."  For spicier palates, offer Srirachi Hot Chili Sauce on the side.
Serves 6
1 pound Chinese noodles (found in Asian food aisle in most supermarkets)
½ cup low sodium soy sauce
½ cup sesame oil
¼ cup rice wine vinegar
¼ cup sugar
2 tablespoons hot chili oil

2 tablespoons toasted sesame seeds
¼ finely chopped green onion

In a large stock pot, bring 5 quarts water to boil.  While waiting for water to boil, combine soy sauce, sesame oil, rice wine vinegar, sugar and hot chili oil in a medium bowl.  Whisk together and set aside.

When water boils, add noodles and cook until done (about 5 minutes; do not overcook).  Drain noodles in a colander, but do NOT rinse.  Shake out excess water completely.  Transfer noodles to a 9x13 Pyrex dish (or some sort of wide, deep bowl)*.  Pour sauce mixture over hot noodles.  Toss to coat evenly; continue to toss about every 5 minutes, until completely cool and all the sauce is absorbed by the noodles.  Transfer to a serving platter or bowl.  Garnish with sesame seeds and green onions.  Serve at room temperature, or cover and refrigerate for at least 2 hours to serve cold.

*Note:  tossing the noodles in a very wide dish, like a 9x13 Pyrex, will allow the noodles to absorb all the sauce much faster and easier.  You can keep the noodles in the Pyrex, but can transfer to a prettier platter or bowl for picture perfect presentation!


  1. I made this on this hot summer night for a simple supper. I used a lb. box of thin spaghetti, as that was what was on hand. It was great! Thanks so was just delicious.
    This is a keeper, thanks to you and your Mom!!

  2. This dish was so easy to make and would go great with so many things. I already know what I'm making for every potluck I'm invited to this year! I've shared your blog with several friends and my mother. Thank you and your mother for taking the time to share your memories and your recipes.

  3. Hey Dragon Lady! Making these yummy noodles again for a boat picnic! Everybody loves them. Thanks for sharing. xoxox Kristy

  4. Still making these 4 years later