Cold Sesame Noodles Delight (Printable)

Chilled noodles tossed in a silky sesame sauce with fresh vegetables and a flavorful crunch.

# 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

# Method:

01 - Prepare noodles according to package directions. Drain and rinse under cold water to cool completely. Toss with 1 tbsp 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 desired. Gradually add cold water until smooth and pourable.
03 - Place cooled noodles in a large bowl and toss thoroughly with the prepared sauce to coat evenly.
04 - Divide noodles among serving bowls. Garnish with cucumber, carrots, spring onions, toasted sesame seeds, cilantro, and peanuts if using. Serve with lime wedges on the side.
05 - Refrigerate for 10–15 minutes to enhance flavor, or enjoy immediately.

# Expert Advice:

01 -
  • The sauce is genuinely creamy without any cream, tasting rich while staying light enough to eat on hot days.
  • You can make it ahead and it actually tastes better the next day as flavors settle together.
  • It feels fancy enough to serve guests but simple enough to throw together on a tired weeknight.
02 -
  • Cold noodles must be truly cold or the sauce will break and slide off instead of clinging, so don't skip the ice-water rinse no matter how rushed you are.
  • The sauce thickens as it sits, so if making ahead, whisk in extra water right before serving to restore that silky pourable texture.
03 -
  • If your sauce seizes up or gets too thick, whisk in cold water one teaspoon at a time rather than pouring, so you don't overshoot and end up with something watery.
  • The sauce can be made up to three days ahead and stored in the refrigerator, so you're really just cooking noodles and chopping vegetables on the day you want to eat.
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