10-Minute Chinese Sesame Noodles (Ma Jiang Mian)

A simple and flavorful Chinese noodle dish that serves as the perfect summer entree. This dish is ready in only 10 minutes!

A Taiwanese staple, this sesame noodle dish or Ma Jiang Mian consists of a simple yet complexly flavored sesame-based sauce that luxuriously coats wheat noodles. It is a straightforward recipe and can be served hot or cold (although I prefer warm).

10-minute chinese sesame noodles

Sesame noodles is a popular street food in Taiwan, known for its savory, nutty, and refreshing taste.

This recipe is made from a base of Chinese sesame paste or Zhi Ma Jiang. Traditionally, this recipe does not contain peanut butter, but more Chinese-American twists on it call for a base of both sesame paste and peanut butter.

I love that this recipe only takes 10 minutes to make or just as long as the noodles take to cook. While the noodles are cooking, whisk together the ingredients for the sauce, then coat the cooked noodles in the sauce. That easy!

How to Make 10-Minute Chinese Sesame Noodles:

This is a simple, quick, and fuss-free recipe.

  1. Cook the noodles according to the package directions.
  2. While the noodles are cooking, make the sauce by whisking together the sesame paste, peanut butter, soy sauce, sesame oil, rice vinegar, sugar, garlic, chili crisp oil, and water. Stir until it forms a smooth paste. Add more water if needed.
  3. Drain the noodles and toss them in the sauce to coat. Top with cucumber, chopped peanuts, sliced green onion, and sesame seeds. Serve immediately (noodles are best served warm).
10-minute chinese sesame noodles
10-minute chinese sesame noodles

Your Questions Answered:

What kind of noodles do I use for this recipe? I used a soba noodle, but any type of wheat noodle works. Fresh wheat noodles are your best option, but they are not always easy to find. Alternatively, you can use spaghetti noodles.

Is there a substitute for the Chinese Sesame Paste (Zhi Ma Jiang)? Yes and no. This isn’t a Chinese Sesame Noodle recipe without the Chinese sesame paste, but if you can’t find this ingredient, then you can use tahini. However, please note that sesame paste and tahini are not the same.

Sesame paste is made from toasted sesame seeds, while tahini is made from raw sesame seeds. The flavors are distinctly different but can be substituted with a slight sacrifice of flavor.

Does this recipe serve well as leftovers? This recipe is best eaten immediately when it’s still warm. As the noodles begin to cool, the sauce will thicken, and the noodles will get sticky.

If you happen to have leftovers, I suggest storing them in an airtight container. When reheating, mix in 1-2 tbsp of hot water to break up the sauce.

If you’re looking for more savory noodle dishes, you’ll also love these Spicy Peanut Ramen Noodles, these Thai Red Curry Noodles, and these Sesame Soba Noodle Stir Fry.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!


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10-minute chinese sesame noodles
10-Minute Chinese Sesame Noodles (Ma Jiang Mian)
Cook Time
10 mins
Total Time
10 mins
 

A simple and flavorful Chinese noodle dish that serves as the perfect summer entree. This dish is ready in only 10 minutes!

Course: Main Course
Keyword: 30-minute meals, chinese sesame noodles, easy vegan dinner recipe
Servings: 4 servings
Author: Taavi Moore
Ingredients
  • 6 oz. wheat noodles
  • 2 tbsp Chinese sesame paste (Zhi Ma Jiang)
  • 2 tbsp creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • ½ tsp sugar
  • 1 clove garlic, grated
  • (Optional) 1 tsp chili crisp oil (or sub ½ tsp red pepper flakes)
  • cup (40g) chopped peanuts
  • cucumber, julienned
  • 1 stalk green onion, thinly sliced
  • Sesame seeds
Instructions
  1. Cook the noodles according to the package directions.

  2. While the noodles are cooking, make the sauce by whisking together the sesame paste, peanut butter, soy sauce, sesame oil, rice vinegar, sugar, garlic, chili crisp oil, and water. Stir until it forms a smooth paste. Add more water if needed. 

  3. Drain the noodles and toss them in the sauce to coat. Top with cucumber, chopped peanuts, sliced green onion, and sesame seeds. Serve immediately (noodles are best served warm). 

Recipe Notes

Substitutions: I have not tested this recipe with any substitutions. See the dialogue further up the blog post for more notes. 

Storage + reheat: These noodles are best served immediately. If you happen to have leftovers, store in an airtight container for up to 5 days. When reheating, stir in 1-2 tbsp of hot water to break up the sauce then warm. 

 

Recipe inspired by NYT Cooking, The Woks of Life, and a Reddit recipe. 

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