Save Last July, my kitchen fan broke during a heatwave and I refused to turn on the oven. I stood in front of the open freezer door, eating cold noodles straight from a container, and realized cold sesame noodles might be the perfect dinner. The next day I made a giant batch, ate them for lunch on my fire escape, and have been obsessed ever since.
My friend Anna came over last month and literally licked her bowl clean. She called me the next day from the grocery store asking what brand of tahini I bought because she needed these noodles in her life immediately. Now she texts me photos every time she makes them with whatever vegetables she has left in her crisper drawer.
Ingredients
- 350 g (12 oz) wheat noodles or spaghetti: The sauce clings to wheat noodles like a dream, though ramen or udon work beautifully too
- 1 tbsp sesame oil: Tossing hot noodles with oil keeps them from clumping into a sad sticky mass
- 4 tbsp tahini or Chinese sesame paste: Chinese sesame paste has a deeper toasted flavor, but tahini is perfectly lovely
- 2 tbsp smooth peanut butter: The secret to making the sauce taste like the restaurant version you love
- 3 tbsp low-sodium soy sauce: Regular soy sauce can make the sauce too salty, so start with less and adjust
- 2 tbsp rice vinegar: Brightens all that rich nuttiness so every bite sings instead of weighing you down
- 1 tbsp honey (or maple syrup for vegan): Just enough sweetness to balance the salty without tasting like dessert
- 1 tbsp toasted sesame oil: A little goes a long way, but skipping it makes the sauce taste flat
- 2 cloves garlic, finely grated: Grated garlic dissolves into the sauce instead of leaving raw chunks
- 1 tbsp fresh ginger, grated: Fresh ginger adds a gentle warmth that powder can never replicate
- 1-2 tsp chili oil (optional, to taste): Start small, taste, add more, and keep tasting until it hits your perfect spice level
- 3-5 tbsp cold water: The sauce thickens in the fridge, so keep extra water on hand for loosening leftovers
- 1 medium cucumber, julienned: English cucumbers stay crunchy longer, and their thin skin needs no peeling
- 2 medium carrots, julienned: Use a vegetable peeler to make long ribbons if you are lazy about julienning
- 2 spring onions, thinly sliced: The green parts add a fresh bite while white parts bring mild onion sweetness
- 2 tbsp toasted sesame seeds: Toast your own in a dry pan for two minutes and the difference will shock you
- 1 handful fresh cilantro, chopped: Cilantro haters can swap in basil or leave it out entirely
- Crushed roasted peanuts (optional): Adding peanuts on top makes each bite feel like a special occasion
- Lime wedges (optional): A squeeze of lime right before eating wakes up every single flavor
Instructions
- Cook your noodles perfectly:
- Boil noodles according to package directions, then drain and rinse under freezing cold water until they are completely cool. Toss immediately with sesame oil so they do not stick together in a sad clump.
- Whisk the magical sauce:
- Combine tahini, peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, garlic, ginger, and chili oil in a bowl. Whisk in cold water one tablespoon at a time until the sauce reaches the consistency of heavy cream.
- Coat every strand:
- Pour the sauce over your cooled noodles and toss thoroughly with tongs or your hands until every single strand is glistening. The sauce should cling to the noodles without pooling at the bottom of the bowl.
- Top with all the crunch:
- Pile the noodles into bowls and arrange cucumbers, carrots, spring onions, sesame seeds, cilantro, and peanuts on top like a beautiful edible mosaic. Serve lime wedges on the side for squeezing.
- Let the flavors marry:
- Chill the assembled bowls for ten to fifteen minutes before serving, or let them rest even longer if you have the patience. The noodles absorb the sauce and taste even better after a short nap in the fridge.
Save Last week I made these for dinner on the roof with my neighbor. We sat cross-legged on beach towels watching the sunset, and she said she had never realized cold noodles could feel so comforting. Now we have a standing Tuesday night date.
Make It Yours
These noodles are endlessly forgiving and welcoming to whatever vegetables or proteins you have on hand. I have added shredded rotisserie chicken, crispy tofu cubes, steamed edamame, and even leftover roasted vegetables from the night before. The sauce ties everything together.
Sauce Secrets
The sauce thickens in the refrigerator because the fats solidify slightly when cold. Thin it with a teaspoon of water at a time, whisking vigorously until it becomes smooth and pourable again. Room temperature sauce reaches the perfect consistency.
Perfect Pairings
These noodles work beautifully alongside so many dishes or stand alone as a complete meal. The cool creamy flavors complement bright crisp flavors and refreshing drinks.
- Serve with steamed dumplings or spring rolls for an easy Asian inspired feast
- Pair with a crisp white wine like chilled Pinot Grigio or dry Riesling
- Iced green tea with a squeeze of lime cuts through the rich sesame perfectly
Save Cold noodles have become my summer survival food. I hope they bring you the same simple joy they have brought me.
Recipe Questions & Answers
- → What type of noodles work best?
Wheat noodles or spaghetti are ideal, but gluten-free alternatives can be used for dietary needs.
- → How can I adjust the sauce consistency?
Gradually add cold water to achieve a smooth, pourable texture that coats the noodles evenly.
- → Can I make this dish vegan?
Yes, substitute honey with maple syrup and ensure all ingredients are plant-based.
- → What are good topping options?
Julienned cucumber, carrots, sliced spring onions, toasted sesame seeds, cilantro, and crushed peanuts add flavor and crunch.
- → Is it necessary to chill before serving?
Chilling for 10–15 minutes enhances flavor and texture, but it can also be served immediately.