Spicy Sesame Noodle Salad (Printable)

Chilled noodles in bold sesame-soy-chili dressing with crisp cucumber and fresh herbs. Quick, refreshing, and vegetarian.

# What You Need:

→ Noodles

01 - 8.8 oz dried wheat noodles or soba noodles

→ Dressing

02 - 3 tablespoons toasted sesame oil
03 - 2 tablespoons soy sauce
04 - 1.5 tablespoons rice vinegar
05 - 1 tablespoon chili oil
06 - 1 tablespoon smooth peanut butter
07 - 1 teaspoon sugar or honey
08 - 1 garlic clove, finely grated
09 - 1 teaspoon freshly grated ginger

→ Vegetables and Toppings

10 - 1 medium cucumber, julienned or thinly sliced
11 - 2 spring onions, thinly sliced
12 - 2 tablespoons toasted sesame seeds
13 - 0.25 cup fresh cilantro leaves, chopped
14 - 0.25 cup roasted peanuts, roughly chopped

# How To Make It:

01 - Cook the noodles according to package instructions. Drain and rinse under cold water until completely cool. Set aside.
02 - In a large bowl, whisk together sesame oil, soy sauce, rice vinegar, chili oil, peanut butter, sugar, garlic, and ginger until smooth.
03 - Add the cooled noodles to the bowl with the dressing. Toss well to coat evenly.
04 - Add cucumber, spring onions, and half the sesame seeds, cilantro, and peanuts. Toss gently to combine.
05 - Transfer to a serving platter or individual bowls. Sprinkle with remaining sesame seeds, cilantro, and peanuts. Serve immediately or chilled.

# Helpful Tips:

01 -
  • It comes together faster than most delivery orders and tastes twice as fresh.
  • The dressing is so good you will want to double it and keep it in a jar for everything.
  • It works hot, cold, or somewhere in between, which makes it wildly forgiving.
  • You can toss in whatever vegetables or protein you have without losing the magic.
02 -
  • Rinse the noodles thoroughly under cold water or they will clump together into a gluey mess that no amount of dressing can save.
  • Taste the dressing before adding the noodles, it should be bold and a little too strong on its own because the noodles will mellow it.
  • If you are making this ahead, keep the dressing separate and toss it with the noodles just before serving so they don't get soggy.
  • Cold noodles absorb flavor differently than warm ones, so if serving chilled, add an extra splash of soy sauce or vinegar right before eating.
03 -
  • Toast your sesame seeds in a dry pan over medium heat until they smell nutty and start to pop, it only takes two minutes and the flavor difference is stunning.
  • Use a microplane to grate the garlic and ginger directly into the dressing, it breaks them down so finely that they disappear into the sauce.
  • If you like it extra spicy, add a pinch of red pepper flakes or a few thin slices of fresh red chili to the dressing.
  • Make a double batch of the dressing and keep it in a jar, it is incredible on roasted vegetables, grain bowls, or even as a marinade for chicken.
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