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–+ servings
Cold sesame noodles in a wide bowl topped with sliced cucumbers, shredded carrots, chopped scallions, sesame seeds, and a drizzle of chili oil, photographed overhead on a light linen surface

Cold Sesame Noodles

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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 servings

Ingredients
  

  • 12 oz lo mein noodles or soba noodles or spaghetti as a substitute
  • 1 tsp toasted sesame oil for tossing cooked noodles to prevent clumping
  • 1/3 cup natural peanut butter creamy, no added sugar or oils
  • 3 tbsp soy sauce or tamari for gluten-free
  • 2 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp chili garlic sauce adjust to taste — use more for extra spice
  • 1 tbsp honey or maple syrup for vegan
  • 1 tbsp fresh ginger finely grated, about a 1-inch knob
  • 2 cloves garlic finely grated or minced
  • 2-4 tbsp warm water to thin sauce to desired consistency
  • 1 medium English cucumber julienned or thinly sliced
  • 2 medium carrots grated or julienned
  • 3 scallions (thinly sliced)
  • 2 tbsp toasted sesame seeds
  • 1 tbsp chili crisp oil optional, for serving
  • 1/4 cup fresh cilantro optional, roughly chopped

Instructions
 

  • Cook noodles according to package directions until just al dente — do not overcook, as they will soften slightly more as they sit in the sauce.
  • Immediately drain and rinse under cold running water for 1-2 minutes, tossing with your hands to cool completely and remove excess starch.
  • Drain well, transfer to a large bowl, and toss with 1 teaspoon sesame oil to keep noodles from sticking together. Set aside.
  • In a medium bowl, whisk together the peanut butter, soy sauce, toasted sesame oil, rice vinegar, chili garlic sauce, honey, grated ginger, and grated garlic until completely smooth and combined.
  • Add warm water one tablespoon at a time, whisking after each addition, until the sauce is pourable and glossy but still thick enough to coat a spoon. You want it to flow easily but not be watery. Taste and adjust — more chili garlic sauce for heat, more honey for sweetness, more vinegar for brightness.
  • Pour the peanut sesame sauce over the cooled noodles and toss thoroughly until every strand is evenly coated. Use tongs or two forks to ensure the sauce gets distributed all the way through.
  • Divide the dressed noodles between four bowls. Top each bowl with julienned cucumber, grated carrots, and sliced scallions.
  • Sprinkle generously with toasted sesame seeds and add a drizzle of chili crisp oil and fresh cilantro if using. Serve immediately, or refrigerate for up to 30 minutes for a deeper, more melded flavor. Enjoy cold or at room temperature.

Notes

Make-ahead tip: The sauce keeps in an airtight jar in the fridge for up to 5 days. Cooked, dressed noodles keep for up to 3 days — add a splash of sesame oil and toss to refresh before serving. For a complete protein meal, add shredded rotisserie chicken, sliced tofu, or a handful of shelled edamame. For gluten-free: use 100% buckwheat soba noodles and tamari instead of soy sauce. For nut-free: substitute tahini or sunflower seed butter for the peanut butter.
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