Save The first time I made cold sesame noodles, it was 95 degrees and my kitchen had zero air conditioning. I was sweating over a pot of boiling water, questioning every life choice that led me to turn on the stove. But then I took that first bite of creamy, nutty, cold noodles and suddenly the heat didnt matter anymore. These noodles have become my go-to when I want something substantial but refuse to cook anything hot.
Last summer, I brought a big bowl of these to a potluck and watched them disappear in ten minutes flat. My friends cousin, who claims to hate peanut butter in savory dishes, went back for thirds. Thats when I knew this recipe was a keeper, not just for me but for anyone whos skeptical about noodles served cold.
Ingredients
- 350 g wheat noodles or spaghetti: These hold up beautifully when chilled and rinsed. Dont overcook them, theyll soften more as they sit in the sauce.
- 1 tbsp sesame oil: Tossing hot noodles with a little oil keeps them from clumping while they cool. Its a small step that makes a big difference.
- 4 tbsp tahini or Chinese sesame paste: The foundation of that nutty richness we're after. Chinese sesame paste has a more intense flavor, but tahini works perfectly.
- 2 tbsp smooth peanut butter: Adds creaminess and rounds out the sesame flavor. Use natural peanut butter for the best result.
- 3 tbsp low-sodium soy sauce: Brings the salty umami. Regular soy sauce can make the sauce too salty, so stick with low-sodium.
- 2 tbsp rice vinegar: Cuts through the richness with just enough brightness. White vinegar works in a pinch but rice vinegar has a gentler acidity.
- 1 tbsp honey or maple syrup: Balances the salty and tangy elements. Maple syrup keeps it vegan and adds a subtle depth.
- 1 tbsp toasted sesame oil: This is the aromatic finishing touch that makes the sauce sing. Dont skip it or swap it for regular sesame oil.
- 2 cloves garlic, finely grated: Grating releases more flavor than mincing. Use a microplane if you have one.
- 1 tbsp fresh ginger, grated: Adds a warm, spicy kick that cuts through the creaminess. Fresh is non-negotiable here.
- 1-2 tsp chili oil: Optional if you want heat. Start with less and add more after tasting.
- 3-5 tbsp cold water: Thins the sauce to the right consistency. Add it gradually so you dont accidentally over-thin it.
- 1 medium cucumber, julienned: Provides refreshing crunch and moisture. English cucumbers work well because they have fewer seeds.
- 2 medium carrots, julienned: Sweet crunch that balances the savory sauce. A julienne peeler makes quick work of this.
- 2 spring onions, thinly sliced: Mild onion flavor and pop of color. Include some of the green tops for garnish.
- 2 tbsp toasted sesame seeds: Extra nuttiness and beautiful texture. Toast them in a dry pan for 2-3 minutes until fragrant.
- 1 handful fresh cilantro, chopped: Bright herbaceous note that lifts the whole dish. If you hate cilantro, fresh basil or mint works too.
- Crushed roasted peanuts: More crunch and another layer of nutty flavor. Totally optional but highly recommended.
- Lime wedges: A squeeze of lime right before serving wakes everything up. Dont skip this final flourish.
Instructions
- Cook and cool the noodles:
- Boil noodles until just al dente, then drain and rinse under cold water until completely cool. Toss with 1 tablespoon sesame oil so they dont stick together while you make the sauce.
- Whisk up the sauce:
- In a medium bowl, whisk together tahini, peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, garlic, ginger, and chili oil until smooth. Gradually stir in cold water, 1 tablespoon at a time, until the sauce is creamy but pourable.
- Coat the noodles:
- Transfer cooled noodles to a large bowl and pour the sauce over them. Use tongs or clean hands to toss everything together until every strand is evenly coated.
- Add the vegetables and toppings:
- Top noodles with julienned cucumber and carrots, sliced spring onions, sesame seeds, cilantro, and crushed peanuts. Arrange them in sections or toss them through, depending on how pretty you want it to look.
- Chill before serving:
- Let the noodles sit for 10 to 15 minutes so the flavors meld and the sauce thickens slightly. Serve with lime wedges on the side for squeezing at the table.
Save My roommate used to request this for her birthday dinner every year. Wed eat it on the floor of our living room with cheap wine and talk about everything and nothing. Now whenever I make these noodles, I think of her and that tiny apartment with the broken AC.
Make It Your Own
This recipe is incredibly forgiving once you understand the base. Swap vegetables based on whats in your fridge, adjust the sauce to your taste, and make it work for whatever youre craving. The only non-negotiable is chilling the noodles before serving, otherwise the sauce slides right off.
Protein Add-Ins
These noodles are satisfying on their own, but adding protein makes them a complete meal. Shredded rotisserie chicken, crispy tofu cubes, or even grilled shrimp work beautifully. Just add the protein on top so the sauce doesnt make it soggy.
Storage and Prep
The sauce keeps in the fridge for up to a week and actually tastes better after a day or two. Cooked noodles can be stored separately for up to 3 days. Toss everything together right before serving for the best texture.
- Dont refrigerate the noodles with the sauce for more than 24 hours, theyll get mushy
- Bring the sauce to room temperature before tossing so it coats evenly
- Add fresh herbs and nuts right before serving so they stay crunchy
Save These noodles are proof that sometimes the best meals are the ones that require zero heat and minimal effort. Enjoy them cold, enjoy them often, and share them with people who dont mind eating with their hands.
Recipe FAQ
- → What type of noodles work best for this dish?
Wheat noodles or spaghetti are excellent choices as they absorb the sauce well and retain a pleasant chew. Gluten-free noodles can also be used for dietary needs.
- → How can I adjust the sauce consistency?
Add cold water gradually until the sauce reaches a smooth, creamy, but pourable texture that coats the noodles evenly.
- → Can I add protein to this dish?
Yes, shredded cooked chicken, tofu, or shrimp can be added to enhance protein content and make it more filling.
- → Is it necessary to chill the noodles before serving?
Chilling for 10–15 minutes enhances the flavors and texture, but it can also be served immediately for a fresher experience.
- → What are good beverage pairings for this dish?
Chilled white wine or iced green tea complement the nutty and tangy flavors wonderfully, making for a refreshing meal.
- → How can I make this dish nut-free?
Omit peanut butter and use all sesame paste to avoid nuts while maintaining the creamy texture and nutty profile.