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Sesame Noodles (Thick Sauce Style)

(for when take-out just won't do)


  • 1 lb linguine or angel-hair
  • 1 1/2 tsp sesame oil
  • 3 Tbs tea or water
  • 2 Tbs dark soy sauce
  • 2 Tbs tahina or Chinese sesame paste
  • 1 Tbs peanut oil
  • 1 Tbs sherry
  • 2 garlic cloves, chopped
  • 1/2 inch ginger, minced fine
  • 1 1/2 tsp chili oil
  • black pepper
  • lots of chopped green onion


  • Cook noodles & toss with sesame oil. This can be done up to 2 days in advance; store in fridge.
  • Make sauce by mixing remaining ingredients except green onion. This sauce can be made up to one week in advance -- store in fridge, but bring to room temperature before proceeding.
  • Toss pasta with sauce and green onions.
  • Serve at room temperature.

Sesame Noodles (Two Seeds Style)


  • 1 Tbs dark soy sauce
  • 1 Tbs light soy sauce
  • 2 tsp white vinegar
  • 2 tsp sesame oil
  • 1 tsp minced garlic
  • a few grinds of pepper
  • ½ tsp red pepper flakes
  • 1 Tbs black sesame seeds
  • 1 Tbs white sesame seeds
  • 1 lb cappellini or similar thin noodles
  • 1 Tbs sesame oil


  • Mix sauce ingredients together.
  • Toast sesame seeds over a low flame for one minute.
  • Cook pasta in salted water until al dente.
  • Toss noodles with 1 Tbs sesame oil, then add the sauce and toss again. Then add the sesame seeds and toss again.

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