Cold Sesame Noodles

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Noodles? Yes, please! Seriously, if someone doesn’t like noodles, I’m not sure we can be friends. I mean, how could anyone not love noodles? They’re satisfying, versatile, and just plain delicious. And when it comes to sesame noodles, well, they’re pretty much the pinnacle of noodle perfection in my book.

There’s something about sesame noodles that just hits all the right notes. The rich, nutty flavor of sesame combined with the soft, slurpable noodles is pure comfort in a bowl. And the best part? They’re so incredibly quick and easy to make. Whether you’re whipping up a weeknight dinner or a simple lunch, sesame noodles are always a good idea.

I often pair my sesame noodles with poached chicken or sliced omelet—because, let’s be honest, a little protein never hurt anyone. These toppings add a nice balance to the dish, making it a complete meal that’s both satisfying and nourishing.

The Magic of Sesame Noodles

Quick & Easy: Ready in minutes, sesame noodles are perfect for busy days when you need something fast but delicious.

Flavor Explosion: The nutty, savory taste of sesame is simply irresistible, especially when it coats every strand of noodle.

Versatile: Add poached chicken, sliced omelet, or your favorite veggies to make it your own.

Satisfying: There’s something about noodles that just fills you up and leaves you happy.

Tips for Making the Best Cold Sesame Noodles

• Use Fresh Ingredients: The quality of your sesame oil and soy sauce makes a big difference in flavor.
• Customize Your Toppings: Feel free to get creative with what you add—poached chicken, sliced omelet, or even some crunchy veggies.
• Don’t Overcook the Noodles: Al dente noodles hold up better in the sauce and give you that perfect bite.
• Noodle Substitutions: If fresh thin wheat noodles aren’t available, fresh lo mein or 12 ounces of dried wheat noodles make great substitutes. In a pinch, even spaghetti will do the trick.
• Prep the Sauce Ahead: Keep a jar of this flavorful sauce in the fridge, and you’ll be ready to whip up a batch of cold sesame noodles anytime the craving strikes.

How to make Cold Sesame Noodles

• 5 tablespoons soy sauce
• 1/4 cup Chinese sesame paste
• 2 tablespoons sugar
• 4 teaspoons Chinese black vinegar
• 1 tablespoon chili oil
• 2 garlic cloves, minced
• 2 teaspoons grated fresh ginger
• 1 pound fresh thin white wheat noodles
• 1/2 English cucumber, cut into 3-inch long matchsticks
• 1/2 cup fresh cilantro leaves
• 2 scallions, green parts only, sliced thin
• 1 tablespoon sesame seeds, toasted

Step 1: Process soy sauce, sesame paste, sugar, vinegar, 1 tablespoon water, chili oil, garlic, and ginger in blender until smooth, about 30 seconds, scraping down sides of blender jar as needed; transfer to large bowl.

Step 2: Meanwhile, bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until just tender. Drain noodles and rinse under cold running water until chilled; drain well.

Step 3: Transfer noodles to bowl with dressing and toss to combine. Adjust consistency with extra water as needed until sauce smoothly coats noodles. Transfer noodles to shallow serving bowl and top with cucumber, cilantro, scallions, and sesame seeds. Serve.

The Final Slurp

Cold Sesame Noodles are the perfect balance of flavor and ease. They’re quick, versatile, and so satisfying that you’ll wonder how you ever lived without them. So go ahead, whip up a batch, and savor every bite. And hey, if you’re feeling generous, share them with a friend—just make sure they like noodles first.

Cold Sesame Noodles

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Author: Courtesy of A Very Chinese Cookbook

Prep Time: 20 Min

Cook time: 3 Min

Total time: 23 Min

Ingredients US Metric

5 tablespoons soy sauce

1/4 cup Chinese sesame paste

2 tablespoons sugar

4 teaspoons Chinese black vinegar

1 tablespoon chili oil

2 garlic cloves, minced

2 teaspoons grated fresh ginger

1 pound fresh thin white wheat noodles (somen noodles)

1/2 English cucumber, cut into 3-inch long matchsticks

1/4 cup fresh cilantro leaves

2 scallions, green parts only, sliced thin

1 tablespoon sesame seeds, toasted

73.94 ml soy sauce

60 g Chinese sesame paste

24 g sugar

19.72 ml Chinese black vinegar

14.79 ml chili oil

2 garlic cloves, minced

4 g grated fresh ginger

454 g fresh thin white wheat noodles (somen noodles)

1/2 English cucumber, cut into 3-inch long matchsticks

4 g fresh cilantro leaves

2 scallions, green parts only, sliced thin

8 g sesame seeds, toasted

Instructions Fahrenheit

Process soy sauce, sesame paste, sugar, vinegar, 1 tablespoon water, chili oil, garlic, and ginger in blender until smooth, about 30 seconds, scraping down sides of blender jar as needed; transfer to large bowl.

Meanwhile, bring 4 quarts water to boil in large pot. Add. noodles and cook, stirring often, until just tender. Drain noodles and rinse under cold running water until chilled; drain well.

Transfer noodles to bowl with dressing and toss to combine. Adjust consistency with extra water as needed until sauce smoothly coats noodles. Transfer noodles to shallow serving bowl and top with cucumber, cilantro, scallions, and sesame seeds. Serve.

Recommended Products

Soy Sauce

Chinese Black Vinegar

Chili Oil

Somen Noodles

Sesame Seeds

Notes

If fresh thin white wheat noodles are unavailable, substitute fresh lo mein or 12 ounces dried wheat noodles. In a desperate pinch, spaghetti will work.

Nutrition Facts

Calories

574.13

Fat

14.15 g

Sat. Fat

2.03 g

Carbs

98.52 g

Fiber

1.54 g

Net carbs

96.96 g

Sugar

7.18 g

Protein

22.43 g

Sodium

1274.18 mg

Cholesterol

0 mg

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