Save One sweltering afternoon, my neighbor knocked on the kitchen door with a bag of fresh vegetables from her garden and asked if I could help her use them before they wilted. I'd been craving something light but satisfying, and suddenly those crisp carrots and cucumber sparked the idea for cold sesame noodles. Within minutes, I was whisking together tahini and peanut butter, and the kitchen filled with this warm, nutty aroma that promised something completely different from the heat outside. That dish became our impromptu lunch, and it's been a go-to ever since whenever I need something that feels both indulgent and refreshingly simple.
I made this for a potluck on a July evening when half the guests were wilting from the heat, and I watched people actually perk up after their first bite. There's something about cold noodles coated in that creamy sesame sauce that just hits differently when it's scorching outside, and everyone came back for seconds without fail.
Ingredients
- Wheat noodles or spaghetti (350 g): Use whatever noodles you have on hand—this recipe is forgiving, though thinner noodles tend to pick up the sauce better than thick ones.
- Sesame oil (1 tbsp for noodles, plus 1 tbsp toasted for sauce): The toasted version in the sauce is essential for that nutty depth; don't skip it or swap it out.
- Tahini or Chinese sesame paste (4 tbsp): This is the backbone of the sauce, so if you're using tahini from the international aisle, give it a good stir first since the oil separates.
- Smooth peanut butter (2 tbsp): This adds richness and helps emulsify the sauce, making it silky rather than gloppy.
- Low-sodium soy sauce (3 tbsp): The low-sodium version lets you taste the other flavors; regular soy sauce will make the sauce too salty to adjust back.
- Rice vinegar (2 tbsp): This brightens everything up and keeps the sauce from feeling heavy.
- Honey (1 tbsp): It balances the saltiness and adds a subtle sweetness that makes you keep eating.
- Garlic (2 cloves, finely grated): Grating instead of mincing ensures it disperses evenly throughout the sauce without harsh chunks.
- Fresh ginger (1 tbsp, grated): This is where much of the character comes from, so don't hold back or use ground ginger as a substitute.
- Chili oil (1–2 tsp, optional): A little goes a long way here; you can always add more heat but you can't take it back.
- Cold water (3–5 tbsp): Add this gradually until the sauce reaches a consistency that coats noodles without pooling at the bottom of the bowl.
- Cucumber (1 medium, julienned): The crunch here is non-negotiable, so cut it just before serving to keep it crisp.
- Carrots (2 medium, julienned): Julienning by hand takes a few extra minutes but gives you control over thickness; a mandoline works too if you're careful with your fingers.
- Spring onions (2, thinly sliced): The white and light green parts add bite, while the dark green goes on top as a bright garnish.
- Toasted sesame seeds (2 tbsp): Buy them already toasted if you can; toasting them yourself is worth it but adds one more step.
- Fresh cilantro (1 handful, chopped): If you're one of those people who thinks cilantro tastes like soap, mint works beautifully instead.
- Crushed roasted peanuts (optional): These add textural contrast and a protein boost, though the dish is complete without them.
- Lime wedges (optional): A squeeze of lime at the end brings everything into focus, so I consider these essential even though they're marked optional.
Instructions
- Boil and cool the noodles:
- Cook the noodles until they're tender but still have a slight bite to them, then drain and run them under cold water in a colander while stirring gently with your fingers until they're completely cool to the touch. Toss them with a tablespoon of sesame oil while they're still slightly warm so the oil coats each strand.
- Whisk the sauce into silkiness:
- In a medium bowl, combine the tahini, peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, garlic, and ginger, then add the chili oil if you want heat. Whisk until everything is roughly combined, then add the cold water one tablespoon at a time while whisking, tasting as you go until the sauce is smooth, pourable, and coats the back of a spoon.
- Dress the noodles:
- Pour the sauce over the cooled noodles and toss everything together gently but thoroughly, making sure every strand is coated. If the sauce seems too thick, add a splash more cold water and toss again.
- Build your bowls:
- Divide the dressed noodles among serving bowls, then scatter the cucumber, carrots, spring onions, sesame seeds, and cilantro on top of each one. If you're using peanuts, sprinkle those over everything.
- Chill and serve:
- Let the bowls sit in the fridge for 10 to 15 minutes so the flavors meld, or serve right away if you prefer everything cold but separate. Always have lime wedges nearby for anyone who wants to squeeze a little brightness into their bowl.
Save I remember my partner coming home late from work on a night when I'd made a big batch of these for myself, and the moment he saw them in the fridge, he forgot about being tired. We ended up eating straight from the bowl standing at the counter, laughing about how something so simple managed to taste like a restaurant meal. That's when I knew this recipe was a keeper.
Make-Ahead and Storage
This is a meal that actually improves with time, so you can assemble everything in the morning and let it sit in the fridge until dinner, or even make the dressed noodles a full day ahead. Keep the fresh toppings separate in small containers, then scatter them on just before eating so the cucumber stays crisp and the cilantro doesn't turn dark and sad. The sauce stays creamy for at least three days, though the noodles are best eaten within two days before they start absorbing too much moisture.
Variations and Add-Ins
Once you've made this a few times, you'll start seeing where you can make it your own. I've added shredded rotisserie chicken when I wanted more protein, torn up crispy tofu for a vegan version that my friends actually preferred, and even strips of cooked shrimp when I was feeling fancy. Some days I add a handful of edamame or a few radishes for extra crunch, and once I threw in some thinly sliced red cabbage because I had it sitting in the crisper drawer. The base sauce is so forgiving that you can practically play around endlessly.
- Stir in cooked chicken, tofu, shrimp, or even canned chickpeas for a more substantial meal.
- Try adding edamame, radish slices, or shredded red cabbage for texture and color variations.
- For a Southeast Asian twist, swap half the tahini for coconut milk and add a squeeze of lime juice to the sauce.
Pairing and Serving
This dish is naturally refreshing on its own, but it pairs wonderfully with other light sides if you're making a meal. A simple cucumber salad with a rice vinegar dressing doesn't feel redundant; instead, it extends the freshness. Cold white wine—something crisp like a Sauvignon Blanc or a chilled Riesling—feels natural alongside it, or if you prefer non-alcoholic options, iced green tea or jasmine tea echo the flavors beautifully.
Save There's something deeply satisfying about a meal that comes together in under thirty minutes and tastes like you spent all afternoon thinking about it. These noodles are the kind of dish that shows up when you need it most.
Recipe FAQs
- → What noodles work best for this dish?
Wheat noodles or spaghetti work well, offering a tender yet firm texture that holds the creamy sauce beautifully.
- → How can I make the sauce creamier?
Gradually adding cold water while whisking helps achieve a smooth, creamy consistency that's pourable but thick enough to coat the noodles evenly.
- → Are there good alternatives to soy sauce?
Tamari is a great gluten-free substitute and maintains the savory depth of flavor in the sauce.
- → Can I prepare this dish in advance?
Yes, chilling the noodles after tossing in the sauce enhances the flavors, making it ideal for make-ahead meals or lunches.
- → What garnishes complement these noodles?
Julienned cucumber, carrots, toasted sesame seeds, fresh cilantro, crushed peanuts, and lime wedges add texture and freshness.