Cold Sesame Noodles Dish (Printable Version)

Silky sesame sauce coats tender noodles and fresh vegetables for a refreshing chilled dish.

# What You'll 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)

# Directions:

01 - Cook noodles according to package directions. Drain and rinse thoroughly under cold water until completely cooled. Toss with 1 tablespoon sesame oil to prevent sticking.
02 - In a bowl, whisk together tahini, peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, grated garlic, ginger, and chili oil if using. Gradually add cold water to achieve a smooth, creamy, and pourable consistency.
03 - Transfer the noodles into a large mixing bowl and pour the sauce over them. Toss thoroughly to coat the noodles evenly.
04 - Divide noodles into serving bowls. Garnish with julienned cucumber, carrots, sliced spring onions, toasted sesame seeds, chopped cilantro, and crushed peanuts if desired. Serve lime wedges alongside.
05 - Refrigerate for 10 to 15 minutes to enhance flavors, or serve immediately if preferred.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, which means you can actually make it on a weeknight without losing your mind.
  • The sauce is so creamy and complex that people always ask if there's butter in it—nope, just tahini and a little peanut magic.
  • You can prep everything the night before and just toss it all together when hunger strikes.
02 -
  • If your sauce breaks or looks separated, it usually means it's too thick—add water one teaspoon at a time and keep whisking until it comes together again.
  • Don't skip the cold water rinse on the noodles; it stops the residual heat from cooking them further and ensures they stay silky instead of becoming a congealed mass.
  • Taste the sauce before you add it to the noodles, because you might want it a touch more tangy or a bit spicier depending on your mood.
03 -
  • Make extra sauce—you can store it in the fridge for three days and use it as a dipping sauce for spring rolls or a dressing for grain bowls.
  • If you want the sauce richer and deeper, toast your own sesame seeds and crush them yourself right before eating instead of using pre-toasted ones.
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