Cold sesame creamy noodles (Printable)

Silky sesame sauce and crisp vegetables elevate tender noodles in a refreshing dish.

# What You 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 - Cook noodles according to package directions. Drain and rinse under cold water until fully cooled. Toss with 1 tbsp sesame oil to prevent sticking.
02 - In a bowl, whisk tahini, peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, garlic, ginger, and chili oil if using. Gradually add cold water until sauce is smooth, creamy, and pourable.
03 - Place noodles in a large bowl and add sauce. Toss thoroughly to coat noodles evenly.
04 - Divide noodles into serving bowls. Top with julienned cucumber, carrots, spring onions, sesame seeds, chopped cilantro, and crushed peanuts if desired. Serve with lime wedges on the side.
05 - Refrigerate for 10–15 minutes to enhance flavors, or serve immediately.

# Expert Advice:

01 -
  • The sauce is creamy and deeply flavored but comes together in about five minutes with pantry staples.
  • You can prep everything ahead and assemble right before eating, making it perfect for meal prep or unexpected guests.
  • It tastes even better after sitting in the fridge for a bit, so the flavors have time to get cozy with each other.
02 -
  • The sauce will thicken as it cools, so make it slightly looser than you think you want it, because nothing is worse than sauce that turns into a paste in the fridge.
  • Don't skip rinsing the cooked noodles under cold water; warm noodles will keep cooking from their residual heat and become mushy.
  • If your tahini seems grainy or separated, whisk it with a little hot water first to smooth it out before adding the other ingredients.
03 -
  • If your sauce breaks or looks grainy, whisk in a tablespoon of hot water and it will come back together almost instantly.
  • Taste the sauce before you dress the noodles; it should taste almost too salty and gingery on its own, because the noodles will balance it out.
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