Chili Oil Drizzled Cold Sesame Noodles

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Chilled wheat noodles tossed in a creamy sesame sauce and finished with a fiery homemade chili oil for a refreshing yet spicy appetizer. This Chinese-inspired noodle recipe, ready in about 20 minutes, pairs wheat noodles, tahini, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Chinese cuisine 350 cal/serving

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Ingredients

8 oz wheat noodles
3 tbsp tahini
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
2 tsp sesame oil
2 cloves, minced garlic
1 tsp, minced ginger
1/4 cup vegetable oil
2 tsp crushed red pepper flakes
1 tsp, crushed Sichuan peppercorns
2, thinly sliced scallions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Cook 8 oz wheat noodles in a large pot of boiling salted water for 4-5 minutes until just tender; drain and rinse under cold water to cool completely.
Step 2: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 2 tsp sesame oil until smooth and creamy.
Step 3: To make the chili oil, heat 1/4 cup vegetable oil in a small saucepan over medium heat until shimmering; add 2 tsp crushed red pepper flakes, 1 tsp crushed Sichuan peppercorns, 2 minced garlic cloves, and 1 tsp minced ginger. Stir for 1-2 minutes until fragrant but not burnt, then remove from heat.
Step 4: Toss the cooled noodles with the tahini sauce until well coated.
Step 5: Drizzle 2-3 tbsp of the homemade chili oil over the noodles and gently toss to distribute the heat evenly.
Step 6: Garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving chilled.