Save I was standing in my kitchen on a Wednesday night, too tired to cook but too hungry to skip dinner. The fridge offered cucumber, some limp spring onions, and half a packet of noodles. I thought about the spicy sesame noodles I'd eaten at a tiny lunch counter years ago, the kind that clung to your chopsticks and left your lips tingling. Within twenty minutes, I had something better than takeout, and I've been making it ever since.
The first time I brought this to a potluck, I watched someone take a bite and immediately ask for the recipe. She said it reminded her of summer in Singapore, even though I'd never been. That's when I realized how food can carry you somewhere without a passport, just through sesame oil and a little heat.
Ingredients
- Dried wheat noodles or soba noodles (250 g): Use whatever you have, but soba adds a nutty depth that plays beautifully with sesame, and wheat noodles give you that chewy bite that holds the dressing like a dream.
- Toasted sesame oil (3 tbsp): This is the soul of the dish, so don't skimp or substitute with regular sesame oil, the toasted version has that deep, almost smoky richness.
- Soy sauce (2 tbsp): Go for a good quality one if you can, it makes a noticeable difference in the balance of salt and umami.
- Rice vinegar (1½ tbsp): It brightens everything without being harsh, and it cuts through the richness of the oil perfectly.
- Chili oil (1 tbsp): Start with less if you are cautious, but this is where the personality lives, I like the kind with crunchy chili flakes floating in it.
- Smooth peanut butter (1 tbsp, optional): A spoonful turns the dressing creamy and rounds out the heat, and it clings to the noodles in the most satisfying way.
- Sugar or honey (1 tsp): Just enough to soften the edges and let the other flavors bloom.
- Garlic clove (1, finely grated): Fresh is key here, the sharpness mellows as it sits in the dressing.
- Freshly grated ginger (1 tsp): It adds a bright, peppery note that wakes up your palate.
- Cucumber (1 medium, julienned or thinly sliced): The crunch is essential, it contrasts with the soft noodles and keeps every bite interesting.
- Spring onions (2, thinly sliced): They bring a mild sharpness and a pop of green that makes the whole dish look alive.
- Toasted sesame seeds (2 tbsp): Don't skip toasting them yourself if you have time, the flavor is incomparable.
- Fresh cilantro leaves (¼ cup, chopped): Love it or hate it, but if you love it, it adds a bright, herbal lift.
- Roasted peanuts (¼ cup, roughly chopped, optional): For texture and a little extra richness, plus they look beautiful scattered on top.
Instructions
- Cook and cool the noodles:
- Boil the noodles according to the package, then drain and run them under cold water until they stop steaming. This stops the cooking and keeps them from turning mushy, and it makes them perfect for a cold salad.
- Whisk the dressing:
- In a large bowl, combine sesame oil, soy sauce, rice vinegar, chili oil, peanut butter if using, sugar, garlic, and ginger, whisking until it is smooth and glossy. Taste it now, this is your chance to adjust heat, salt, or sweetness before it meets the noodles.
- Toss the noodles:
- Add the cooled noodles to the bowl and use tongs or chopsticks to toss them through the dressing, making sure every strand is coated. The noodles will drink up the sauce as they sit, so be generous.
- Add the vegetables:
- Toss in the cucumber, spring onions, and half of the sesame seeds, cilantro, and peanuts, mixing gently so everything stays crisp and pretty. You want the vegetables to stay distinct, not bruised.
- Serve and garnish:
- Transfer to a platter or bowls, then sprinkle the remaining sesame seeds, cilantro, and peanuts over the top. Serve it right away or let it chill in the fridge for an hour, both ways are delicious.
Save One summer evening, I made a huge bowl of this and ate it on the back steps while the sun set. My neighbor wandered over, drawn by the smell of sesame and chili, and we ended up sharing the bowl with two forks. It became our unofficial tradition, spicy noodles and whatever was happening in our lives, no plates required.
Making It Your Own
This recipe is a template, not a rule. I have added shredded rotisserie chicken when I needed protein, swapped cilantro for mint when I ran out, and thrown in snap peas or shredded carrots depending on what looked good at the market. The dressing stays the same, but the rest can shift with your mood or your fridge. Once, I added a handful of edamame and it turned into something almost like a deconstructed poke bowl, bright and filling and entirely different.
Serving Suggestions
I love this as a main dish for lunch, but it also works beautifully as a side next to grilled fish or roasted tofu. It pairs especially well with something mild and slightly sweet, like teriyaki salmon or miso-glazed eggplant. If you are serving it at a gathering, set out small bowls of extra chili oil, lime wedges, and crushed peanuts so people can customize their plates. A cold Riesling or a pot of jasmine tea alongside makes it feel like a real occasion.
Storage and Leftovers
Leftovers keep in the fridge for up to two days, though the noodles will soften and soak up the dressing as they sit. I actually don't mind this, it becomes almost like a marinated noodle situation, deeply flavored and soft. If you want to keep things crisp, store the dressed noodles separately from the cucumber and herbs, then toss everything together when you are ready to eat.
- Refresh leftovers with a splash of rice vinegar or a drizzle of sesame oil to wake up the flavors.
- Add fresh herbs and crunchy toppings right before serving so they don't wilt.
- If the noodles seem dry, toss them with a spoonful of the dressing or a little soy sauce.
Save This dish has saved me on countless rushed evenings and impressed people at more dinners than I can count. It is proof that something simple, made with care and good ingredients, can feel like a gift.
Recipe FAQs
- → Can I make this ahead of time?
Yes, cook the noodles and prepare the dressing up to 4 hours ahead. Store separately in airtight containers. Combine just before serving to keep vegetables crisp. Add fresh herbs and toppings right before plating.
- → How do I adjust the spice level?
Start with 1 tablespoon of chili oil and gradually add more to reach your preferred heat. Add red pepper flakes or fresh Thai chilis for extra kick. Alternatively, reduce chili oil and increase sesame oil for a milder, nuttier flavor.
- → What are good noodle substitutes?
Soba, rice, ramen, or thin egg noodles all work well. For gluten-free options, use certified gluten-free soba, rice noodles, or chickpea pasta. Adjust cooking time according to package instructions.
- → Can I add protein to this?
Absolutely. Add shredded cooked chicken, crispy tofu, edamame, or poached shrimp. For vegetarian protein, try chickpeas or tempeh. Toss protein with the dressing before combining with noodles for even coating.
- → What should I serve this with?
Pair with crisp white wines like Riesling, or complement with green tea for a non-alcoholic option. Serve alongside spring rolls, dumplings, or steamed buns for a complete meal.
- → How long will leftovers keep?
Store covered in the refrigerator for up to 2 days. The noodles absorb more dressing over time, so you may prefer eating within 24 hours for optimal texture. Add fresh herbs before serving if stored overnight.