Fresh noodles, sesame oil, soy, peanut butter, and chili paste—creamy, tangy Cold Sesame Noodles in just 10 minutes!
Okay, full disclosure—I wasn’t even looking for a great noodle recipe when this happened. It was the hottest June I can remember here in Manila (like don’t even step outside heat), and I desperately needed something cool and fast. One afternoon, I literally scraped together two-day-old noodles from the fridge and mixed them with peanut butter, sesame oil, a splash of soy, a dab of chili paste. No measuring cups, no prep. The result? I may have neglected my personal hygiene that day because I never left the couch—totally blissed out with every creamy, spicy bite. That’s the magic of Cold Sesame Noodles—like summer in a bowl, but without having to fight a noodle stall queue.
Why You’ll Love This Cold Sesame Noodles Recipe?
Let’s be honest: most noodle dishes ask for fuss. This one? Shows up, does its job, and leaves you feeling like a genius. It’s creamy yet refreshing, tangy yet comforting, spicy yet chill—you feel me? And the best part? You don’t need fancy gear. The flavor’s bold, but the recipe is ridiculously simple. Who knew takeout energy could come from your own fridge?
Ingredient Notes:
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Noodles – Fresh are best, but I’ve used frozen, dried—you name it. Rinse them cold, or you’ll end up with sticky noodle clumps.
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Sesame oil – Light kind, please. No smoky stuff here—it masks the creamy sesame flavor.
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Sesame paste & peanut butter – Double nuttiness = dreaminess. You can adjust either to taste, no biggie.
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Soy sauce + rice vinegar – Sweet-meets-salty-meets-tangy. Like when you find extra cash in your pocket.
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Ginger + garlic – Fresh is best. Unless you’re in a hurry—then paste works.
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Chili-garlic paste – Optional, but come on. If you only go mild, you’ll never discover your signature bowl.
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Cucumber + scallions – The crisp, clean contrast that keeps this from being too heavy. It’s like a breath of fresh air.
How To Make Cold Sesame Noodles?
Step 1: Cook & chill the noodles
Boil noodles until they’re just tender. Drain, rinse under cold water, toss with a splash of sesame oil. Keeps them separate and ready.
Step 2: Whisk the sauce
Combine sesame paste, peanut butter, soy, vinegar, sugar, ginger, garlic, sesame oil, and chili paste. Whisk until it’s creamy and smooth. If it feels thick, add a little water—no judgement.
Step 3: Toss, toss, toss!
Pour sauce over noodles. Mix in cucumbers and scallions. Toss until every noodle’s silky and dressed.
Step 4: Serve now—don’t wait.
This is best fresh. Eat it like you mean it. Garnish with extra scallions, sesame seeds, more chili if you’re vibing.
Storage Options:
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Sauce: Stays good in the fridge up to 5 days—great for lazy cook sessions.
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Noodles: Wrapped and tossed in oil, they’ll last ~3 days.
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Combined dish: Best eaten the same day—but hey, I’ve heated it and it’s still good-ish the next day. Just expect softer noodles.
Want To Save This Recipe?
Variations and Substitutions:
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No sesame paste? Use tahini + a dash of sugar. Works fine.
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Nut-free? Sunflower or soy butter, no drama.
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Want veggies? Stir in shredded carrots, red cabbage, or snap peas.
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Need protein? Add shredded chicken, cubes of tofu, or a soft boiled egg.
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Heat level low? Just skip (or reduce) the chili paste.
What to Serve with Cold Sesame Noodles?
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Cucumber salad – cool and crisp.
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Spring rolls or dumplings – perfect pairing.
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Iced tea or cold jasmine tea – major refreshment factor.
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Edamame – extra protein, little effort, big payoff.
Frequently Asked Questions:
Can I use spaghetti noodles?
Yep! I’ve done it when I ran out of Asian noodles. Rinse them cold, though—they cling otherwise.
Is this spicy?
That depends on your chili paste. I do a minimal amount at first—fine-tune from there.
Can I prep ahead?
Sure! Sauce and noodles chill separately for a power-lunch plate later. Just combine before eating.
So, what do you think? Gonna try these Cold Sesame Noodles next time you’re craving takeout but want to stay in? I’d love to know if you made it—and especially if you went wild with toppings or spicy levels.
Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cold Sesame Noodles
Ingredients
- 1 pound fresh or frozen noodles
- 2 tablespoons extra light sesame oil plus a small additional amount 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 fresh ginger finely grated
- 2 teaspoons garlic minced
- 2 teaspoons chili-garlic paste chili crisp, or chili oil (adjust to preference)
- ½ cucumber peeled, seeded, and julienned into ⅛-inch by 2-inch sticks
- ¼ cup chopped scallions optional, for garnish
- Optional: sesame seeds for garnish
Instructions
Prepare the Noodles:
- Bring a large pot of water to a boil. Add the noodles and cook for approximately 5 minutes, or until just tender but still firm (al dente). Drain the noodles in a colander, rinse thoroughly with cold water to stop the cooking process, and shake off excess moisture. Return the noodles to the pot and toss gently with a small amount of sesame oil to prevent sticking.
Prepare the Sauce:
- In a medium mixing bowl, combine the remaining sesame oil, soy sauce, rice vinegar, Chinese sesame paste, peanut butter, granulated sugar, grated ginger, minced garlic, and chili-garlic paste. Whisk thoroughly until the sauce is smooth and well-emulsified. Adjust chili content to desired spice level.
Assemble the Dish:
- Pour the prepared sauce over the noodles and toss gently to coat all strands evenly. Add the cucumber sticks and mix to incorporate.
Garnish and Serve:
- Transfer the noodles to a serving platter or individual bowls. Garnish with chopped scallions and sesame seeds, if desired. Serve immediately at room temperature or chilled.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
