Din Tai Fung-Inspired Sesame Noodles

We all love the sesame noodles at Din Tai Fung, but for me, they’re hard to justify when you can make a seriously good version at home in about 10 minutes for a fraction of the price.

I make these constantly during the summer. When it’s this hot, I want something quick and light that requires almost no cooking, but I still want plenty of flavor. These noodles check every box — rich and nutty from the toasted sesame paste, savory from the soy sauce, brightened with a little rice vinegar, and finished with just enough chili oil for a gentle kick.

And this summer has been so hot that I accidentally discovered my favorite way to eat them: with a few ice cubes right in the bowl. It sounds simple, but it makes the noodles extra cold and refreshing. I have a feeling this is going to be my new summer routine whenever it’s too hot to cook.

Why You’ll Love These Cold Sesame Noodles

• Din Tai Fung copycat – that creamy, nutty sesame noodle flavor, made easily at home.
• Ready in about 10 minutes.
• Perfect for summer – served cold and refreshing, with the option to add ice cubes to make them extra chilled on hot days.
• Made with simple pantry ingredients.

Ingredients in Cold Sesame Noodles

The ingredient list is simple, but each one plays an important role in building that creamy, savory sesame sauce.

Chinese Sesame Paste

For the best flavor, I highly recommend using Chinese sesame paste rather than tahini. Chinese sesame paste is made from roasted sesame seeds, which gives it a much deeper, toastier, and nuttier flavor.

Preparation tip: 

• Chinese sesame paste often doesn’t contain stabilizers, so the sesame solids and oil naturally separate in the jar. Stir it really well before measuring so everything is evenly combined.
• If your sesame paste is especially thick, add the water to the sauce a little at a time, mixing well after each addition. This gradually loosens the paste and makes it much easier to create a smooth, silky sauce.

Peanut Butter

I like combining a little peanut butter with the Chinese sesame paste. Sesame paste on its own can sometimes have a slight bitterness, and peanut butter helps mellow that out while adding a subtle sweetness and extra creaminess.

This combination is actually very common in Chinese sesame-based sauces because the peanut butter rounds out the stronger toasted sesame flavor without overpowering it.

What Kind of Noodles Should I Use?

I usually use fresh wheat noodles, but dried wheat noodles work well too. Even spaghetti can work in a pinch.

I personally prefer thinner noodles for cold noodle dishes because they give you a better noodle-to-sauce ratio, so every bite gets nicely coated with the creamy sesame sauce.

The most important step is to rinse the cooked noodles thoroughly under cold running water. This stops the cooking process, washes away excess surface starch, and cools the noodles quickly so they stay chewy rather than becoming sticky or mushy.

How to Make Cold Sesame Noodles

Stir the sesame paste: Chinese sesame paste can naturally separate, with oil rising to the top. Stir it thoroughly in the jar before measuring.

Make the sauce: Add the sesame paste, peanut butter, soy sauce, rice vinegar, garlic, sugar, Sichuan peppercorns, and chili oil to a bowl. Whisk until combined.

Thin the sauce: Gradually add the water, a little at a time, whisking well after each addition until smooth and creamy. Add a little more water if needed to reach your preferred consistency.

Cook the noodles: Bring a pot of water to a boil and cook the noodles according to the package instructions until just tender.
Chill the noodles. Drain and rinse thoroughly under cold running water until completely cooled. Drain well.

Assemble: Toss the cold noodles with the sesame sauce until evenly coated. Top with sliced green onion and crushed peanuts. Drizzle with additional chili oil if desired. For extra-cold noodles, add a few ice cubes just before serving.

Tips for the Best Cold Sesame Noodles

• Use Chinese sesame paste. The toasted sesame flavor is much closer to the rich restaurant-style sesame noodles you may know from Din Tai Fung.
• Add the water gradually. This is especially important with thick sesame paste and helps create a smooth, creamy sauce.
• Don’t overcook the noodles. They should still have some chew after being rinsed under cold water.
• Rinse them well. This stops the cooking and removes excess starch so the noodles stay bouncy rather than sticky.
• Taste before serving. Sesame paste and soy sauce can vary in saltiness between brands, so adjust the sauce to your taste.

FAQ

Can I Make Cold Sesame Noodles Ahead of Time?

Yes, you can make these noodles ahead of time, but keep in mind that the noodles will continue to soak up the sauce as they sit. Over time, they’ll become softer and lose some of their chewiness.

For the best texture, I recommend serving them soon after tossing with the sauce.

Serve the sesame noodles with:

• Soy-glazed chicken
• Enoki mushroom salad
• Cucumber salad