Cold Sesame Noodles Dish

The first time I made cold sesame noodles, I was living in a tiny apartment with barely any counter space and a fridge that made mysterious humming sounds. I had seen them on a restaurant menu and thought, surely I can recreate that magic at home. The sauce turned out way too thick at first, like peanut butter from the jar, but I kept adding water and tasting until it became that velvety, pourable glory. Now whenever the weather gets warm, these noodles appear on my table at least once a week.

Last summer, I brought a huge bowl of these to a potluck and watched them disappear in record time. Someone asked if they were delivery, which I took as the highest compliment. The crunch of cucumber against the creamy sauce creates this perfect contrast that keeps everyone going back for seconds.

Ingredients

• 350 g wheat noodles or spaghetti: Wheat noodles give the best chew, but spaghetti works beautifully in a pinch and is what I usually have on hand
• 1 tbsp sesame oil: This prevents the noodles from sticking together while they cool, do not skip this step
• 4 tbsp tahini or Chinese sesame paste: Chinese sesame paste has a deeper, more intense flavor, but tahini creates a lovely silky texture
• 2 tbsp smooth peanut butter: Adds creaminess and a subtle nutty sweetness that balances the sesame
• 3 tbsp low-sodium soy sauce: Low-sodium lets you control the salt level since the sauce reduces as it sits
• 2 tbsp rice vinegar: Cuts through the richness and adds that bright tang that makes you want another bite
• 1 tbsp honey or maple syrup: Just enough sweetness to round out the salty and savory elements
• 1 tbsp toasted sesame oil: This is different from plain sesame oil and adds that unmistakable aromatic finish
• 2 cloves garlic, finely grated: Grating releases more flavor than mincing and distributes it evenly through the sauce
• 1 tbsp fresh ginger, grated: Fresh ginger brings a gentle warmth that dried ginger can never replicate
• 1 to 2 tsp chili oil: Optional, but even a tiny amount adds complexity without overwhelming heat
• 3 to 5 tbsp cold water: The secret to getting that perfect pourable consistency
• 1 medium cucumber, julienned: English cucumbers work best because they have fewer seeds and stay crunchier
• 2 medium carrots, julienned: julienned carrots add beautiful color and a satisfying sweet crunch
• 2 spring onions, thinly sliced: Both white and green parts bring mild onion flavor and pops of color
• 2 tbsp toasted sesame seeds: Toast them yourself in a dry pan for the most fragrant result
• 1 handful fresh cilantro, chopped: Adds freshness and herbal notes that brighten the whole dish
• Crushed roasted peanuts: Totally optional, but they add another layer of crunch and nutty flavor
• Lime wedges: A squeeze of lime right before serving wakes up all the flavors

Instructions

Cook and cool the noodles:

Boil the noodles until they are just tender, then drain and rinse under cold water until completely cool to stop the cooking. Toss them with 1 tablespoon sesame oil so they do not clump together while you make the sauce.

Whisk the sauce:

Combine the tahini, peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, garlic, ginger, and chili oil in a bowl. Whisk in the cold water one tablespoon at a time until the sauce is smooth and creamy.

Coat the noodles:

Place the cooled noodles in a large bowl and pour the sauce over them. Toss everything together until every strand is coated in that gorgeous silky sauce.

Add the toppings:

Divide the noodles among serving bowls and arrange the cucumber, carrots, spring onions, sesame seeds, and cilantro on top. Sprinkle with peanuts if you want extra crunch.

Chill and serve:

Let the noodles sit for 10 to 15 minutes so the flavors can mingle, or serve immediately if you cannot wait. Squeeze fresh lime over each bowl right before eating.

Save

My sister called me once at midnight, craving these noodles after a long shift at the hospital. I walked her through the recipe over the phone and she texted me a photo of an empty bowl twenty minutes later. Now she makes them faster than I do.

Making It Your Own

Sometimes I add shredded rotisserie chicken when I want something more substantial, and it transforms the dish entirely. Crispy tofu cubes work beautifully too, especially when they have been marinated in a little soy sauce first. The sauce is versatile enough to handle whatever protein you throw at it.

Perfect Make-Ahead Lunch

I often double the sauce on Sunday and keep it in a jar in the fridge. During the week, I just cook some noodles, toss them with the sauce, and add whatever vegetables I have on hand. It has saved me from ordering takeout more times than I can count.

Serving Suggestions

These noodles are perfect for picnics and potlucks because they are actually better at room temperature than piping hot. I like to serve them with a simple green salad dressed with rice vinegar to keep the theme going. Cold beer or chilled white wine pairs beautifully, but iced green tea is just as refreshing.

• Use a vegetable peeler to quickly julienne the carrots if you are short on time
• Toast extra sesame seeds and store them for future recipes
• The noodles can be made up to a day ahead, but add the toppings right before serving

Save

These noodles have become my go-to for lazy dinners and impromptu gatherings alike. Hope they find a permanent spot in your rotation too.

Recipe Help

→ What type of noodles work best for this dish?

Wheat noodles or spaghetti are ideal, but gluten-free noodles can be substituted to suit dietary needs.

→ How can I make the sauce creamier or thinner?

Adjust the sauce consistency by adding cold water gradually until it reaches a smooth, pourable texture.

→ Can this dish be served warm?

While traditionally served chilled, it can be enjoyed at room temperature if preferred.

→ What are good protein additions to this meal?

Shredded cooked chicken, tofu, or shrimp can be added for an extra protein boost.

→ How do I avoid nuts due to allergies?

Omit peanut butter and use all sesame paste, but check all ingredients for allergen information.

→ What kind of oil enhances flavor in this dish?

Toasted sesame oil is key for its rich, nutty aroma, complementing the overall flavor profile.