Cold Sesame Noodles (Printable)

Tender noodles tossed in creamy sesame sauce with fresh crunchy vegetables and aromatic herbs.

# What you'll need:

→ Noodles

01 - 12 oz wheat noodles or spaghetti
02 - 1 tbsp sesame oil

→ Sauce

03 - 4 tbsp tahini or Chinese sesame paste
04 - 2 tbsp smooth peanut butter
05 - 3 tbsp low-sodium soy sauce
06 - 2 tbsp rice vinegar
07 - 1 tbsp honey or maple syrup
08 - 1 tbsp toasted sesame oil
09 - 2 cloves garlic, finely grated
10 - 1 tbsp fresh ginger, grated
11 - 1–2 tsp chili oil (optional)
12 - 3–5 tbsp cold water to adjust consistency

→ Vegetables & Toppings

13 - 1 medium cucumber, julienned
14 - 2 medium carrots, julienned
15 - 2 spring onions, thinly sliced
16 - 2 tbsp toasted sesame seeds
17 - 1 handful fresh cilantro, chopped
18 - Crushed roasted peanuts (optional)
19 - Lime wedges (optional)

# How to make it:

01 - Boil noodles following package directions. Drain and rinse under cold water until completely chilled. Toss with 1 tablespoon sesame oil to prevent sticking.
02 - Whisk together tahini, peanut butter, soy sauce, rice vinegar, honey or maple syrup, toasted sesame oil, grated garlic, ginger, and chili oil if using. Gradually stir in cold water to create a smooth, pourable consistency.
03 - Place noodles in a large bowl, pour sauce over, and toss thoroughly to coat evenly.
04 - Arrange noodles in serving bowls and garnish with cucumber, carrots, spring onions, sesame seeds, cilantro, and peanuts if desired. Serve with lime wedges on the side.
05 - Refrigerate for 10 to 15 minutes to enhance flavors, or serve immediately if preferred.

# Expert suggestions:

01 -
  • The sauce tastes like it took hours but comes together in minutes, making you look like you actually planned ahead.
  • Everything can be prepped the night before, so on hot days you're just tossing and serving.
  • It somehow feels both light and satisfying, which is basically wizardry in noodle form.
02 -
  • Cold water is non-negotiable for rinsing the noodles—warm water leaves them soft and limp, which defeats the whole purpose of this dish.
  • The sauce will thicken in the refrigerator, so if you're making it ahead, whisk in an extra splash of water before serving.
  • Don't skip the sesame oil toss after cooling the noodles; I learned this the hard way with a bowl that turned into one immovable clump.
03 -
  • If your sesame paste seems really thick, microwave the jar for fifteen seconds to warm it slightly, which makes whisking infinitely easier.
  • Taste the sauce before tossing with noodles—this gives you a chance to adjust salt or heat or tang while you still can, rather than discovering it's off after everything's combined.
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