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A delicious bowl of creamy peanut noodles topped with scallions and sesame seeds, with chopsticks resting on the side.

Classic Cold Sesame Noodles

This vibrant and savory cold sesame noodle dish features perfectly chewy noodles coated in a rich, nutty sauce, making it an ideal light meal or side dish. It's quick to prepare and incredibly satisfying on a warm day.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Side Dish
Cuisine: Asian, Chinese
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Noodles
  • 1 lb Chinese egg noodles or spaghetti, dried
  • 1 tbsp salt for noodle water
  • 1 tbsp sesame oil for tossing noodles
For the Sesame Sauce
  • 1/2 cup tahini or Chinese sesame paste
  • 1/4 cup soy sauce low sodium preferred
  • 2 tbsp rice vinegar unseasoned
  • 2 tbsp honey or maple syrup for vegan
  • 1 tbsp sesame oil
  • 1 tbsp chili garlic sauce or Sriracha, adjust to taste
  • 1 clove garlic minced
  • 1 tsp fresh ginger grated
  • 2-4 tbsp water or noodle cooking water, to thin
For Garnish
  • 2 tbsp scallions thinly sliced
  • 1/4 cup cucumber julienned
  • 2 tbsp roasted peanuts chopped
  • 1 tbsp toasted sesame seeds

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Whisk
  • Measuring cups and spoons

Method
 

Prepare the Noodles
  1. Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package directions until al dente. For most Chinese egg noodles or spaghetti, this will be 7-9 minutes.
  2. Drain the cooked noodles thoroughly and rinse immediately under cold running water to stop the cooking and remove excess starch. Continue rinsing until the noodles are completely cold.
  3. Drain very well again, then transfer the cold noodles to a large mixing bowl. Toss with 1 tablespoon of sesame oil to prevent sticking. Set aside.
Make the Sesame Sauce
  1. In a separate medium-sized bowl, combine the tahini, soy sauce, rice vinegar, honey, sesame oil, chili garlic sauce, minced garlic, and grated ginger.
  2. Whisk vigorously until the sauce is smooth and well combined. It will be quite thick initially.
  3. Gradually add 2-4 tablespoons of cold water (or reserved noodle cooking water) to the sauce, whisking constantly, until it reaches a creamy, pourable consistency. Adjust thickness to your preference.
Assemble the Dish
  1. Pour the prepared sesame sauce over the cold noodles in the large mixing bowl.
  2. Toss thoroughly with tongs or your hands until every strand of noodle is evenly coated with the sauce.
  3. For best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the noodles to chill further.
Serve
  1. Divide the cold sesame noodles among serving bowls.
  2. Garnish each serving with thinly sliced scallions, julienned cucumber, chopped roasted peanuts, and toasted sesame seeds. Serve immediately.

Notes

For a spicier kick, add an extra teaspoon of chili garlic sauce or a pinch of red pepper flakes to the sauce. Feel free to add other vegetables like shredded carrots, bell peppers, or cooked chicken/tofu for a more substantial meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken slightly; you can thin it with a little water before serving.