Spicy Sesame Noodle Salad

I threw this together on a Tuesday night when the kitchen felt too hot for anything cooked and my fridge was down to half a cucumber and some limp spring onions. The noodles chilled under cold water while I whisked that dressing, and the smell of toasted sesame oil mixing with chili heat made me forget I was tired. By the time I tossed everything together, I realized I'd made something I actually wanted to eat, not just something to get dinner over with. It's been my go-to ever since when I need food that feels bright and alive without much effort.

The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I laughed because I'd made it in my pajamas that morning, tossing cold noodles in a mixing bowl while my coffee brewed. It sat in a glass container in the fridge all day, and by the time we ate, the cucumbers had soaked up just enough dressing to stay crisp but flavorful. Two people asked for the recipe before we even cleared the table.

Ingredients

• Dried wheat noodles or soba noodles: I like the chew of wheat noodles here, but soba brings a nutty backbone that works beautifully with sesame, just rinse them well so they don't clump.
• Toasted sesame oil: This is not the time for the plain kind, toasted sesame oil is where all the deep, roasted flavor lives, and a little goes a long way.
• Soy sauce: Use what you have, but low sodium gives you more control over the salt level, especially if you're adjusting the dressing to taste.
• Rice vinegar: It adds brightness without the sharpness of white vinegar, and it keeps the dressing from feeling too heavy or one note.
• Chili oil: The heat and the little bits of chili sediment at the bottom are both important, so give it a stir before you measure.
• Smooth peanut butter: Optional, but it makes the dressing cling to the noodles in this silky, satisfying way, and it mellows the heat just enough.
• Sugar or honey: A small amount balances the soy and vinegar and stops the dressing from tasting too sharp or salty.
• Garlic clove, finely grated: Grating it releases more flavor than chopping, and it blends into the dressing so you don't get surprise garlic chunks.
• Freshly grated ginger: Fresh ginger has this bright, almost floral heat that dried ginger just can't match, and it wakes up the whole bowl.
• Cucumber, julienned or thinly sliced: It stays crunchy even when dressed, and the cool, mild flavor is the perfect contrast to all that sesame and chili.
• Spring onions, thinly sliced: They add a sharp, grassy bite that cuts through the richness, and they look pretty scattered on top.
• Toasted sesame seeds: I toast mine in a dry pan for a minute until they smell nutty, it makes a difference you can taste.
• Fresh cilantro leaves, chopped: Some people love it, some people don't, but if you do, it brings a freshness that makes the whole dish feel lighter.
• Roasted peanuts, roughly chopped: Optional, but they add crunch and a bit of richness, and they make the salad feel more filling.

Instructions

Cook and cool the noodles:

Boil the noodles according to the package, then drain and run them under cold water until they're completely cool to the touch. This stops them from cooking further and keeps them from turning gummy when you toss them in the dressing.

Whisk the dressing:

In a large bowl, whisk together sesame oil, soy sauce, rice vinegar, chili oil, peanut butter if using, sugar, garlic, and ginger until it's smooth and everything is blended. Taste it now, this is your chance to adjust heat, salt, or sweetness before it coats the noodles.

Toss the noodles in dressing:

Add the cooled noodles to the bowl and toss them well, making sure every strand is coated. The noodles will soak up the dressing as they sit, so don't be shy with it.

Add vegetables and half the toppings:

Toss in the cucumber, spring onions, and half of the sesame seeds, cilantro, and peanuts if using. Mix gently so the vegetables stay crisp and don't break down.

Serve and garnish:

Transfer to a serving platter or individual bowls, then sprinkle the remaining sesame seeds, cilantro, and peanuts on top. Serve it right away or let it chill in the fridge for up to an hour for even better flavor.

Pin It

I made this for my sister on a Sunday afternoon when she came over stressed and hungry, and we ate it straight from the bowl on the couch with chopsticks. She didn't say much at first, just kept twirling noodles and nodding, and then she looked up and said it tasted like the kind of thing you'd order at a place with a line out the door. That's when I realized this recipe had become more than just a quick dinner, it was something that could make someone feel cared for without me having to say it out loud.

Making It Your Own

This salad is one of those recipes that invites you to mess with it. I've stirred in shredded rotisserie chicken when I needed more protein, added crispy baked tofu for a vegetarian version with heft, and even tossed in shredded cabbage or snap peas when I had them lying around. The dressing is forgiving, and as long as you keep the sesame oil and soy sauce as the base, you can play with the heat, sweetness, and acidity until it tastes like yours. Once, I swapped in lime juice instead of rice vinegar and added a handful of Thai basil, and it turned into something completely different but just as good.

Serving and Storing

I usually serve this cold or at room temperature, straight from the fridge or after it's sat on the counter for twenty minutes. It holds up well for a day or two in the fridge, though the cucumbers will start to soften and release water, so if you're meal prepping, keep them separate and toss them in right before you eat. The noodles will soak up more dressing as they sit, so I sometimes drizzle a little extra sesame oil or soy sauce over leftovers to bring them back to life. It's great for packed lunches, and it travels well in a jar or container as long as you give it a good toss before digging in.

What to Serve Alongside

This salad is light enough to be a side dish but satisfying enough to stand alone, especially if you add protein. I've served it next to grilled chicken skewers, pan-seared salmon, or even just a bowl of miso soup for a simple, balanced meal. It pairs beautifully with anything pickled or fermented, like kimchi or quick-pickled radishes, because the acidity plays off the richness of the sesame. On hot nights, I'll make a double batch and eat it as dinner with nothing else, maybe a cold beer or iced green tea on the side.

• A handful of edamame tossed in at the end adds color, texture, and a little extra protein.
• If you like crunch, add thinly sliced radishes or shredded carrots along with the cucumber.
• For a heartier version, stir in cooked shrimp or thinly sliced steak right before serving.

Pin It

This is the kind of recipe I come back to when I want something that feels like a treat but doesn't ask much of me. It's bright, it's bold, and it reminds me that good food doesn't have to be complicated, just honest and full of flavor.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare components separately up to 4 hours ahead. Cook and chill noodles, prepare vegetables, and make the dressing. Toss together just before serving to keep noodles from absorbing too much dressing and vegetables staying crisp.

→ How do I adjust the spice level?

Start with 1 tablespoon of chili oil and taste, adding more gradually. You can also add red pepper flakes, fresh sliced chilies, or sriracha to customize heat. Remember the dressing continues to develop flavor as it sits.

→ What are good protein additions?

Shredded cooked chicken, grilled tofu, edamame, or crispy chickpeas work wonderfully. For seafood options, cooked shrimp or flaked salmon add richness. Add proteins after tossing with dressing to prevent them from absorbing excess sauce.

→ Can I substitute the peanut butter?

Absolutely. Try tahini, almond butter, or sunflower seed butter for similar creaminess. If avoiding nuts entirely, simply omit it—the sesame oil and remaining ingredients create a flavorful dressing on their own.

→ What noodles work best for this dish?

Soba, wheat, or rice noodles all work well. For gluten-free, use rice noodles or certified gluten-free soba. Avoid fresh noodles as they become mushy when cold. Ensure noodles are completely cooled before mixing with dressing.

→ How should I store leftovers?

Store in an airtight container refrigerated for up to 2 days. Keep dressing and noodles separate if possible to maintain texture. Noodles may absorb more dressing over time, so add a splash of rice vinegar when reheating or refreshing before serving.