Cold Sesame Noodles (Printable)

Silky sesame sauce coats tender noodles with crisp veggies for a refreshing, flavorful meal.

# Ingredient List:

→ 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 - Handful fresh cilantro, chopped
18 - Crushed roasted peanuts (optional)
19 - Lime wedges (optional)

# Steps:

01 - Cook noodles according to package directions. Drain, rinse under cold water until cooled, then toss with sesame oil to prevent sticking.
02 - Whisk tahini, peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, garlic, ginger, and optional chili oil in a bowl. Gradually incorporate cold water until smooth and pourable.
03 - Place noodles in a large bowl, pour sauce over, and toss thoroughly to coat evenly.
04 - Distribute noodles into serving bowls and top with cucumber, carrots, spring onions, sesame seeds, cilantro, and optional peanuts. Serve with lime wedges.
05 - Refrigerate for 10–15 minutes for enhanced flavor, or serve immediately.

# Expert Advice:

01 -
  • Ready in 25 minutes flat, and most of that is just waiting for noodles to cool.
  • The sauce is so creamy and rich it feels indulgent, but it's mostly pantry staples you probably already have.
  • Make a big batch and eat it three days straight without getting tired of it.
  • That sesame-ginger combo hits different when everything is ice cold.
02 -
  • The sauce breaks if you use hot water or hot noodles, so patience with cooling everything matters more than you'd think.
  • Taste the sauce before you toss it with noodles because it's the only time you can adjust the balance easily.
  • Leftover noodles get drier as they sit, so if you're meal prepping, store the sauce and noodles separately and mix them fresh each time.
03 -
  • Make the sauce thick first, then thin it gradually so you don't overshoot the consistency and have to start again.
  • If the tahini is separated with oil on top when you open the jar, stir it back in before measuring, don't just scoop from the top.
  • Leftover sauce keeps in the fridge for a week and works on any cold grain or vegetable.
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