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Din Tai Fung Noodles with Sesame Sauce is one of the most popular dishes at the restaurant and it’s no wonder why – the noodles are perfectly chewy, coated in a creamy, nutty sauce and topped with chili oil for an addictive kick! Save yourself some money and make it at home anytime with my copycat recipe!
Watch the Din Tai Fung Noodles with Sesame Sauce Recipe Video!
Table of Contents
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- sesame paste – Chinese sesame paste is made from toasted sesame seeds, giving it a rich, nutty flavor. I get asked often if Tahini is an acceptable substitute – Tahini is made from raw sesame seeds (not toasted) so fthe flavors are slightly different. For this copycat recipe, I would not recommend using tahini as a substitute. However, if you don’t care about getting the dish exactly the same as Din Tai Fung, you can use tahini and it will still taste great!
- I use Chinese sesame paste in similar dishes like Dan Dan Noodles, Creamy Spicy Sesame Soba, Cold Sesame Noodles, and Sesame Peanut Noodles!
- creamy peanut butter – I recommend using natural creamy peanut butter with no sugar added, as this recipe already has sugar and you don’t want the dish to turn out too sweet.
- chili oil – I always recommend using homemade Chinese Chili Oil or Chili Crisp if possible!
- fresh Chinese egg noodles – Din Tai Fung uses house made egg noodles for their noodle dishes. These egg noodles have the thickness similar to spaghetti, and are almost ramen-like (not to be confused with the thin Hong Kong style egg noodles like in Crispy Hong Kong Chow Mein). In person, they’re white in color (not the typical yellow that egg noodles are). If you can’t find fresh egg noodles at your local Asian grocery store, you can use fresh or dried Chinese wheat noodles. (Note: use 6oz dried wheat noodles vs. 8oz fresh wheat noodles.)
- noodle cooking water – do not forget to reserve water from your noodle cooking water! This is a crucial ingredient to creating the delicious sauce.
How to Make Din Tai Fung Noodles with Sesame Sauce
1. Make the Sauce and Cook the Noodles
In a large bowl, add the sesame paste, peanut butter, soy sauce, chili oil, rice vinegar, sugar, and grated garlic. When mixed, the sauce will be thick – this is intentional! The sauce will loosen up as we add water from the noodles.
Bring a pot of water to a boil and cook the noodles according to package directions (this will differ based on whether you are using fresh or dried). Do not forget to reserve 1 cup of the noodle cooking water – this will used for thinning out the sauce!
Add 1/4 cup of the noodle cooking water to the bowl with the sauce ingredients. Mix well until combined and smooth – you want the consistency of pancake batter. Add more water if it’s too thick. A good indicator of if the sauce is the correct consistency is if it can coat the back of a spoon without running off (refer to the photo below).
2. Add Noodles to Sauce and Garnish
Drain the cooked noodles well (if the noodles are watery, they will water down the sauce) and add to the sauce. Garnishes are optional but I like topping the noodles with chopped scallion greens and peanuts. Drizzle with more chili oil if desired and enjoy!
Love Din Tai Fung? Make a whole meal with my Din Tai Fung Shrimp Fried Rice, Din Tai Fung Spicy Wontons, Din Tai Fung Green Beans, Din Tai Fung Cucumber Salad, and Din Tai Fung Cabbage recipes!
PRO TIPS
CJ’s Expert Tips + Storage
- Chinese Sesame Paste vs. Tahini – Chinese sesame paste is made from toasted sesame seeds, giving it a rich, nutty flavor. Tahini is made from raw sesame seeds (not toasted) so fthe flavors are slightly different. For this copycat recipe, I would not recommend using tahini as a substitute. However, if you don’t care about getting the dish exactly the same as Din Tai Fung, you can use tahini and it will still taste great!
- Noodles – Din Tai Fung uses house made egg noodles for their noodle dishes. These egg noodles have the thickness similar to spaghetti (almost like ramen) and are white in color (not the typical yellow that egg noodles are). If you can’t find fresh egg noodles at your local Asian grocery store, you can use fresh or dried Chinese wheat noodles. (Note: use 6oz dried wheat noodles vs. 8oz fresh wheat noodles.)
- Noodle Cooking Water – Don’t throw out the noodle cooking water! This is essential for thinning out the sauce so that they can properly coat the noodles, just like Din Tai Fung does in their restaurants! I like to reserve more than I think I need so I have plenty to adjust the consistency of the sauce as needed. You want the sauce to be the consistency of pancake batter so that the noodles will soak up the sauce effectively.
- Storage – Store any leftover Noodles with Sesame Sauce in an airtight container in the refrigerator for up to 3-4 days. The noodles will soften and stick together – this is why I do not recommend making this dish ahead of time. Reheat quickly in the microwave until warmed through – adding a little bit of water can help loosen the noodles and sauce.
- You can make the sauce ahead of time and store it in the fridge for up to a week.
If you tried this Din Tai Fung Noodles with Sesame Sauce Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Din Tai Fung Noodles with Sesame Sauce – COPYCAT! (VIDEO)
Ingredients
For the Sauce
- 2 tablespoons sesame paste
- 1 tablespoons creamy peanut butter
- 1 tablespoon light soy sauce
- 1 tablespoon chili oil
- 1 tablespoon rice vinegar
- ½ tablespoon sugar
- 1 clove garlic, grated
Noodles
- 1/2 pound fresh Chinese egg noodles, you can also sub for fresh wheat noodles; if using dried noodles, use 6 ounces
- 1 cup reserved noodle cooking water
For Garnish
- 1 scallion, chopped
- 2 tablespoons roasted unsalted peanuts, finely crushed
- chili oil, optional, for extra heat
Instructions
- In a large bowl, add the sesame paste, peanut butter, soy sauce, chili oil, rice vinegar, sugar, grated garlic.
- Bring a pot of water to a boil and cook the noodles according to package directions. Reserve 1 cup of the noodle cooking water in a bowl or measuring cup.
- Add 1/4 cup of the noodle cooking water to the bowl with the sauce ingredients. Mix well until combined and smooth (you want the consistency of pancake batter).
- Drain the noodles well, then add the noodles to the sauce. Garnish with chopped scallion greens and peanuts. Drizzle with more chili oil if desired and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
