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Sesame Oil Noodles

Photo: John Lee; Styling: Randy Mon
Total time 30 mins
Yield Serves 8
Serve Hakka-style Sesame Oil Noodles on its own with chopped green onions and cilantro or as a base with chicken, pork, or vegetables.


  • About 2 lbs. fresh Chinese egg or wheat noodles* (or about 1 3/4 lbs. dried)
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 2 tablespoons sliced green onions

Nutrition Information

  • calories 459
  • caloriesfromfat 25 %
  • protein 14 g
  • fat 13 g
  • satfat 2.3 g
  • carbohydrate 71 g
  • fiber 3.4 g
  • sodium 247 mg
  • cholesterol 83 mg

How to Make It

  1. Bring 4 qts. water to a boil in a pot. Gently pull fresh noodles apart and add to pot, stirring to keep from sticking. Cook, stirring often, until noodles are tender, 3 minutes for fresh and 6 minutes for dried.

  2. Drain noodles well, rinse with hot water, and drain again. Transfer to a serving bowl.

  3. Toss noodles with oils and soy sauce and sprinkle with green onions.

  4. *Buy noodles in Asian markets and some supermarkets.

The Hakka Cookbook (University of California Press)