Creamy black sesame and garlic noodles

By Eva Chin
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Who doesn't love an easy noodle dish that can be served hot or cold? Get all the creamy garlic, and black sesame flavour with this Asian-inspired noodle dish you can make on the fly. 



  • 5 cloves garlic, minced
  • 2 bird's eye chilli, deseeded and chopped
  • 6 cups toasted and skin hazelnuts
  • 1 tablespoon green Szechuan peppercorn
  • 4 tablespoons honey
  • 4 tablespoons rice vinegar
  • 1/3 cup toasted sesame oil
  • 3/4 cup soy sauce
  • 1/3 cup black sesame paste
  • 1/3 cup white sesame paste
  • 2 tablespoons almond butter or peanut butter
  • 2 cups yang chun noodles
  • Half a cucumber, chopped
  • 1 bunch scallion, for garnish
  • 5 sprigs cilantro
  • 1 tablespoon toasted black and white sesame seeds
  • Chilli oil, for seasoning


  1. In a medium mixing bowl, combine garlic, bird's eye chilli, hazelnuts, peppercorns, honey, rice vinegar, sesame oil, soy sauce, black and white sesame paste and peanut butter and whisk until a shiny, velvety sauce is formed. 
  2. In another medium mixing bowl, toss cooked cold noodles with some sauce until evenly coated. Twirl into a serving bowl and garnish with sliced cucumber, toasted sesame seeds, scallion, and cilantro. 
  3. Drizzle chilli oil if you fancy some spice! Enjoy!

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