Cold sesame noodles dish (Print Version)

Silky sesame sauce coats noodles with crunchy vegetables, ideal for cool, flavorful meals or easy lunches.

# 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 for vegan option
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 - Cook noodles according to package directions. Drain and rinse under cold water until fully cooled. Toss with 1 tablespoon of sesame oil to prevent sticking.
02 - In a bowl, whisk together tahini, peanut butter, soy sauce, rice vinegar, honey or maple syrup, toasted sesame oil, garlic, ginger, and chili oil if desired. Gradually stir in cold water until sauce is smooth, creamy, and pourable.
03 - Place noodles in a large bowl and add the prepared sauce. Toss thoroughly to coat evenly.
04 - Distribute noodles into serving dishes. Top with cucumber, carrots, spring onions, toasted sesame seeds, cilantro, and peanuts if using. Serve with lime wedges on the side.
05 - Refrigerate for 10 to 15 minutes to enhance flavors, or serve immediately if preferred.

# Additional Tips::

01 -
  • The sauce is impossibly creamy without any cream, and it clings to every noodle strand.
  • Everything comes together in under 30 minutes, and you can make it hours ahead without losing its charm.
  • It's the rare recipe where vegetables actually taste vibrant instead of like an afterthought.
02 -
  • Don't skip rinsing the noodles under cold water—starchy water left behind will turn your sauce gluey within an hour.
  • The sauce thickens as it sits because the noodles keep drinking it; make it slightly looser than your final preference, then taste right before serving.
  • Chilling for 10 minutes before eating actually deepens the sesame flavor, but these noodles are honestly delicious straight away.
03 -
  • Make the sauce a touch thinner than you want it, because the noodles will drink it slowly as you eat, and you want it to stay silky through the last bite.
  • If your tahini broke or looks grainy, add a tablespoon of water and whisk hard—sometimes it just needs a moment to come back together.
  • Keep extra lime wedges on the table; people always want more brightness once they taste how the acid wakes up the sesame.
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