Cold Sesame Noodles Dish (Print Version)

Silky sesame-coated noodles combined with crunchy veggies and fresh herbs for a cool, tasty meal.

# 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)
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 Steps:

01 - Prepare noodles according to package directions. Drain and rinse under cold water until fully chilled. Toss with 1 tablespoon sesame oil to prevent sticking.
02 - Combine tahini, peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, garlic, ginger, and chili oil if using. Gradually whisk in cold water until smooth and pourable.
03 - Transfer noodles to a large bowl. Pour sauce over them and toss until evenly coated.
04 - Divide noodles among serving bowls. Top with cucumber, carrots, spring onions, sesame seeds, cilantro, and peanuts if desired. Serve lime wedges on the side.
05 - Refrigerate for 10 to 15 minutes to enhance flavors, or serve immediately if preferred.

# Expert Hints:

01 -
  • It comes together in 25 minutes flat, which means you can have restaurant-quality lunch before your friends even respond to texts.
  • The sauce is genuinely addictive—that nutty, slightly tangy warmth from sesame and ginger makes you want to scrape the bowl clean.
  • It gets better as it sits, so meal prepping becomes your secret superpower for the week ahead.
02 -
  • Don't skip rinsing the noodles cold—warm noodles will turn this into a soggy mess instead of something with actual texture and life.
  • The water goes in gradually because tahini is deceptive; it thickens fast, and once you've added too much water, there's no fixing it but starting over.
  • Taste the sauce before you mix it into the noodles, because soy sauce varies brand to brand, and you might want to adjust.
03 -
  • Grate your garlic and ginger fresh instead of using jarred—the flavor difference is immediate and worth the thirty seconds it takes.
  • Toast your own sesame seeds in a dry pan for two minutes if you have them loose; they taste noticeably more alive and nutty than pre-toasted versions.
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