Cold Sesame Noodles (Printable)

Silky sesame sauce coats noodles topped with crunchy vegetables, perfect for cooling meals.

# What You 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)
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)

# Steps:

01 - Prepare noodles according to package directions. Drain, rinse under cold water until fully cooled, then toss with 1 tablespoon sesame oil to prevent sticking.
02 - Combine tahini, peanut butter, soy sauce, rice vinegar, honey or maple syrup, toasted sesame oil, grated garlic, grated ginger, and optional chili oil in a bowl. Whisk thoroughly, adding cold water gradually until sauce reaches a smooth, creamy, and pourable consistency.
03 - Place noodles in a large bowl, pour sauce over, and toss well to ensure even coating.
04 - Divide noodles among serving bowls. Top evenly with julienned cucumber, carrots, sliced spring onions, toasted sesame seeds, chopped cilantro, and crushed peanuts if desired. Serve with lime wedges on the side.
05 - For optimal flavor, refrigerate for 10 to 15 minutes before serving, or serve immediately if preferred.

# Expert Advice:

01 -
  • The sauce is a creamy, nutty dream that coats every strand without being heavy or overwhelming.
  • You can prep everything ahead and just toss it together when you're hungry—no last-minute stress.
  • It tastes even better the next day as the flavors settle, making it the ultimate office lunch or meal-prep winner.
02 -
  • Don't skip rinsing the cooked noodles under cold water; hot noodles will cook further and turn mushy, plus they won't absorb the sauce properly.
  • The sauce will thicken slightly as it sits, so if you're not eating right away, you might need to add a splash more water before serving.
  • Toasted sesame oil isn't negotiable—it's the whole personality of this dish, so always buy a bottle labeled 'toasted' and store it away from heat.
03 -
  • Make a double batch of the sauce and keep it in a jar in your fridge—fresh noodles plus sauce from a jar means you can have this on the table in the time it takes water to boil.
  • Toast your own sesame seeds in a dry pan for about two minutes if you have them raw; the difference in flavor is wild and worth the tiny effort.
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