Can I use regular spaghetti or another type of noodle?

Absolutely! While Chinese-style wheat noodles or fresh noodles offer authentic chew, spaghetti or linguine work well and are a great pantry option. Just be sure to cook until al dente.

Can I make the sauce in advance?

Yes, you can! Prepare the sauce and refrigerate in an airtight jar for up to a week. When ready to use, whisk and pour over freshly cooked noodles.

How can I make this dish nut-free?

For a nut-free version, simply omit the peanut butter and use extra sesame paste, or sub in sunbutter or tahini depending on allergies and availability.

Will the noodles dry out if made ahead?

If the noodles seem a bit dry after refrigeration, toss with a drizzle of cold water or extra sesame oil before serving to bring back their creamy texture.

Cold Sesame Noodles Recipe

Name: Cold Sesame Noodles Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 1 pound noodles, fresh or frozen; 2 tablespoons sesame oil, plus a splash for tossing noodles; 3½ tablespoons soy sauce; 2 tablespoons Chinese rice vinegar; 2 tablespoons Chinese sesame paste; 1 tablespoon smooth peanut butter; 1 tablespoon granulated sugar; 1 tablespoon finely grated ginger; 2 teaspoons minced garlic; 2 teaspoons chile-garlic paste, chile crisp, or chile oil, or to taste; ½ cucumber, peeled, seeded, and cut into ⅛-inch by ⅛-inch by 2-inch sticks; ¼ cup chopped scallions (for garnish)

Description

These Cold Sesame Noodles are a delicious and refreshing Asian-inspired dish featuring tender noodles tossed in a creamy, nutty, and slightly spicy sesame and peanut-based sauce. Quick to prepare and packed with flavor, they’re perfect for lunch, dinner, or as a make-ahead meal for busy days.

Ingredients

Units Scale

Noodles

1 pound noodles, fresh or frozen

For Tossing

2 tablespoons sesame oil, plus a splash for tossing noodles

Sauce

3 1/2 tablespoons soy sauce
2 tablespoons Chinese rice vinegar
2 tablespoons Chinese sesame paste
1 tablespoon smooth peanut butter
1 tablespoon granulated sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic
2 teaspoons chile-garlic paste, chile crisp, or chile oil, or to taste

Vegetable & Garnish

1/2 cucumber, peeled, seeded, and cut into 1/8-inch by 1/8-inch by 2-inch sticks
1/4 cup chopped scallions (for garnish)

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Instructions

Cook the Noodles: Bring a large pot of boiling water to a boil. Add the noodles and cook for about 5 minutes, or until they are just tender but still al dente. Drain the noodles in a colander and rinse under cold water to stop the cooking and remove excess starch. Return the noodles to the pot and toss them with a splash of sesame oil to prevent sticking.
Prepare the Sauce: In a medium bowl, combine the remaining sesame oil, soy sauce, rice vinegar, Chinese sesame paste, peanut butter, granulated sugar, grated ginger, minced garlic, and chile-garlic paste (or preferred chili condiment). Whisk together thoroughly until the mixture is smooth and fully combined.
Toss Noodles with Sauce: Pour the prepared sauce over the cooled noodles. Toss well to ensure all the noodles are evenly coated with the sauce.
Garnish and Serve: Transfer the dressed noodles to serving bowls or a platter. Top with the cucumber sticks and sprinkle with chopped scallions. Serve immediately, or chill for later use if desired.

Notes

You can adjust the amount or type of chili condiment to your desired spice level.
If Chinese sesame paste is unavailable, substitute with tahini or use more peanut butter.
Leftovers can be stored in the fridge for up to 2 days; noodles may absorb some sauce, so refresh with a splash of water or soy sauce before serving.
For extra protein, add shredded cooked chicken, tofu, or edamame.

Nutrition

Serving Size: 1/5 of recipe (about 1 bowl)
Calories: 410
Sugar: 5g
Sodium: 965mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 59g
Fiber: 3g
Protein: 13g
Cholesterol: 0mg