What is a good substitute for Sesame Seed Oil?

I want to cook a chinese noodles but what if Sesame Seed Oil is not available in the market? And what is the difference if I use other oil (e.g. vegetable oil, corn oil or olive oil) rather than sesame seed oil? ThanksWhat is a good substitute for Sesame Seed Oil?
It'll still turn out ok, without it, but as others have said, peanut oil is the closest sub.What is a good substitute for Sesame Seed Oil?
Sesame oil is more of a flavoring than other oils. It should be possible to find it though. World Market sells it, and the Walmarts here all carry it in the same section with soy sauce and jasmine rice (which goes great with meat flavored with sesame oil, by the way).
If you have the time, try and make the oil - here's a recipe





Heat 1/4 cup sesame seeds in a heavy skillet with 1 cup of neutral oil (vegetable, canola) about 2 minutes over medium heat, don't allow to burn. Allow to cool off the burner and add to blender jar, mix well. Let mixture sit 2 hours, strain
I honestly cannot recommend a substitute for Sesame Oil. It is unique, delicious, and if you find yourself cooking more Chinese/Asian type dishes, buy a small bottle (will last for a long time if you cook dishes like this occasionally, as it is very strong and a small amount is commonly used). Look in your Chinese/Asian foods isle ... it is darker than most oils, is commonly found in a plastic bottle, and most major manufactures of oriental products carry it.





Here is what is recommended as a substitute (much easier and cheaper to just buy some):





Substitutes: Cook 1/4 cup toasted sesame seeds plus one cup sunflower seed oil (or other vegetable oil) for two minutes, mix well in a blender, then let stand for at least two hours, then strain out the seeds with cheesecloth or towel. Notes: Sesame oil has a low smoke point and is relatively expensive, so it's not good for frying.
I'd suggest to use peanut oil. There's not all that much of a difference when cooking with it unless you use a lot of it. If you use a lot of it then it will bring a light sesame taste to your dish, also it smells fantastic when you cook with it!
Sesame oil is not used as a cooking oil in China. It is a condiment added immediately before serving.





Use peanut (groundnut) oil for an authentic flavour.
There really is no substitute. The only other option would be peanut oil which still has an asian flavor but is totally different. It would not really flavor the dish intensely. You can always use tahini which is a sesame oil paste that they may carry in other sections like indian, Most times stores should carry the oil. Another option if you like spicy would be chili oil, which sometimes has a hint of sesame in it, or just get something else. It does not have to be sesame to be Asian. Chili oil is delicious and more schezuan. Get some asian spice or chili spice, hoisin, five spice, star anise, corriander, or oyster sauce, these are all flavors that go really well in Asian food. So does rice wine vinegar or mirin, or just some plain old ginger and minced garlic. A real asian flavor right there. Here is a good combo. Garlic, ginger, soy, a little sugar, and you got something good ended with a little cornstarch. Oyster sauce is also good to. You should get peanut oil just to have to make stifry cause you can get the pan scorching hot and make a seriously killer stirfy. Try some red pepper flakes with a little oyster or hoisin and a little rice wine, ended with cornstarch slurry. All great stirfy have a little cornstarch slurry that way it is not watery and YUCK. Sesame oil will be of the past.





Add some yummy veggies like purple cabbage, red bellpeppers, chinese peas or snow peas, carrots, onions, maybe broccolli and you got you a pretty good stirfry along with the hoisin or oyster sauce mix. Saute it all some thin cut beef that was tossed in cornstarch and cooked on high with some garlic. And like the lady said you can always make your own. You can even pulse the seeds then heat some vegetable oil and let it sit in the oil for a few days, then strain it or you can always just toast the seeds and saute it in the oil before you add the meat or veg. You will get a sesame toasted flavor without the super intense flavor which is a more elegant way to get the taste out, and you can also just maybe chop some cashews or peanuts and put it in the stirfry to get a nutty flavor. Anything nutty can be used to flavor it as long as you toast it in the oil before everything else, then just cook everything along with it.





Hope that helped, I am a chef and chinese so I promise this will work. I make flavored oils all the time. You can also get oils from blending the dry nuts into a paste state. But why do all that work. Just like peanut butter, it is just ground peanut paste. You can even use peanut butter in your sauce.





Peanut butter


soy


ginger





..scallions taste good too!@ or look for an already made teriyaki with sesame. you would like hoisin.
Sesame oil offers a unique taste. The oil has a strong fragrance of toasted sesame seeds. Sesame oil is a thick, viscous oil not necessarily adept for cooking. Although sesame oil is an increasingly available product (often located in an ethnic aisle in the grocer), any oil with a strong fragrance can technically be subbed.





I would reccomend anything that is not a cooking oil. Extra virgin olive oil would make a good substitution, but I guarantee that the flavor will not be the same. The difference is that one oil will taste like toasted sesame seeds, and the olive oil will taste like olives.





You could use peanut cooking oil, however i feel the noodle dish will come off too heavy if used for flavor.





If you would rather keep the taste more authentic to the recipe, try toasting a few table spoons of sesame seeds in a non-stick pan. Be careful not to burn. Spoon the toasted sesame seeds onto the cooked noodles as a garnish. If you don't mind eating crunchy seeds, you will still have a toasted sesame flavor without compromising the recipe with different flavors.
Peanut oil is the closest thing. A lot of restaurants (including some Chinese restaurants) use it.