Cold Sesame Noodles

Chilled noodle dish served in a bowl with sliced cucumbers and a sprinkle of sesame seeds

Prep Time 10

Total Time 10

A quick and flavorful recipe for Cold Sesame Noodles made with fresh noodles, sesame oil, soy sauce, and creamy sesame-peanut dressing. Perfect for hot days or light meals, ready in just 10 minutes with bold, balanced Asian-inspired flavors.

PRINT PIN REVIEW SAVE

Servings

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

To make this dish gluten-free, substitute traditional wheat noodles with gluten-free rice noodles or soba noodles made entirely from 100% buckwheat. Replace soy sauce with tamari or a certified gluten-free soy sauce alternative. Always verify the sesame paste and chili-garlic paste labels to ensure they are free from wheat-based additives.

Bitty