What Makes These Creamy Sesame Noodles Better Than Regular

I honestly prefer these Creamy Sesame noodles over regular Sesame Noodles because the cream adds another layer of richness and flavor that is incomparable. Now you might be thinking that the noodles may be too rich, but the garlic and vinegar cut through that richness and balances each bite perfectly. The cream adds that cool almost umami flavor to the noodles, and the result is a sesame noodle dish that has an upgrade you didn’t know it needed. It’s perfect for the weeknight or those special weekend meals, and it’s go

Fork lifting creamy sesame noodles topped with chili oil, sesame seeds, and cucumber garnish.

Why These Creamy Sesame Noodles Are My Favorite Noodle Dish

As much as I love all the different kinds of noodle dishes I’ve made, I think these Creamy Sesame Noodles are my favorite! Sesame paste, in my opinion, needs to be balanced properly with a mix of ingredients to help balance out the mild, but rich flavors. The heavy cream, despite its name, does that exact role of adding just enough of its creamy flavor to help emphasize that richness but also provides a cooling effect to the sauce that makes the noodles irresistible! It has the most similar taste profile to a cucumber, but all throughout the sauce instead of just a topping!

What You’ll Need To Make Creamy Sesame Noodles

Noodles

8 oz noodles of choice such as spaghetti, ramen, or wheat noodles

Creamy Sesame Sauce

2 tbsp sesame paste or tahini
1 tbsp soy sauce
1 tsp sesame oil
2 cloves garlic, minced
1 tbsp rice vinegar
2 tsp sugar
¼ cup heavy cream
2 tbsp reserved noodle water

Optional Garnish

Chili oil
Sesame seeds
Sliced cucumbers

How to Make Creamy Sesame Noodles

Bring a pot of salted water to a boil and cook the noodles until al dente.

Ramen noodles cooking in a pot of boiling water on the stovetop with tongs stirring.

Reserve a few tablespoons of noodle water before draining the noodles.

Ladle scooping starchy noodle cooking water from a pot of boiling ramen.

Stir together the sesame paste, soy sauce, sesame oil, minced garlic, rice vinegar, sugar, heavy cream, and noodle water until smooth.

Sugar being poured into a bowl with sesame paste, soy sauce, garlic, and cream to make creamy sesame noodle sauce.

Add the drained noodles directly into the bowl with the sauce. Toss thoroughly until every strand is evenly coated.

Cooked noodles being tossed in a bowl with creamy sesame sauce until evenly coated.

Transfer the noodles to serving bowls and optionally garnish with scallions, sesame seeds, and chili flakes!

Hand placing sliced cucumber garnish on top of creamy sesame noodles with chili oil and sesame seeds.

Tips and Variations

If the sauce is a little too thick for your liking, add some extra noodle water until you get the texture you want!

To make the sauce spicier, add some chili oil in the sauce, or on top…or both!

In order to make this a full meal, feel free to add any protein of your choice! I personally like to use any leftover chicken or a couple of fried eggs!

I like to avoid using any jarred garlic in this because freshly garlic makes all the difference in terms of the sauce’s aroma!

Frequently Asked Questions

Can I use tahini instead of sesame paste?

Yes, tahini works just as well and has a similar creamy texture with a slightly milder sesame flavor. If you’re not a huge fan of sesame flavor, I highly recommend using tahini.

Why do I have to add noodle water to the sauce?

I think it creates a better sauce viscosity compared to using just warm water. The starch in the noodle water helps further emulsify the sesame paste and cream so the sauce is smoother.

Can I make this ahead of time?

I like to refrigerate these leftovers for up to 5 days in the fridge. Because these can be eaten cold, I like to add a couple of tablespoons of hot water and mixing in the tupperware.