Sesame Noodles

This recipe is simple, suits vegetarians and vegans, delicious with shredded chicken for meat eaters, and can be adapted for coeliacs with the replacement of wheat-free soy sauce.

The recipe uses around ten ingredients that can all be found in store cupboards and made in less than 15 minutes but the result is a delicious and authentic asian cold noodle dish that is extremely tasty and satisfying created by Murger Han 


1 packet of rice noodles (ideally other noodles can be used)
1 tablespoon vegetable oil
7 tablespoons Chinese sesame paste (or make own by blending 250g roasted white sesame seeds 2 tbsp. roasted peanuts (optional) 1 small pinch of salt with 4 tablespoons of sesame oil  + 2 tbsp for adjusting to preference)
6 tablespoons of warm water
6 tablespoons soy sauce
2 tablespoons rice wine vinegar (or white wine vinegar)
2 tablespoons sesame oil
1 teaspoon of cayenne pepper 
1/2 tablespoon sugar
1 teaspoon salt
1 tablespoon finely chopped garlic
1 cucumber, chopped to thin slice
1 small bag beansprouts


Cook the noodles, drizzle with vegetable oil and leave in a cool dry place until cooled. 
In a small mixing bowl whisk the sesame paste and water until smooth. 
To the sesame mixture add soy sauce, vinegar, sesame oil, cayenne pepper, sugar, and salt. 
Mix again. Add the garlic to the sauce, stir well
To serve toss the noodles with a few tablespoons of the sauce and top with the remaining sauce, cucumber and beansprouts.
Tip: Sauce can be made in advance and will develop in flavour

Recipe Inspiration: 

The recipe is inspired by the dish “Steamed Rice Noodle in Sesame Sauce” currently available at Murger HanHan in Mayfair and Euston (London’s first restaurant to offer authentic dishes from X’ian City). The restaurant dish slightly varies as it is made using a secret family recipe that has been passed down through generations of ancestors from the Shaanxi Province.



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