Spicy Sesame Noodle Salad (Printable Version)

Chilled noodles tossed in a bold sesame-soy-chili dressing with crisp cucumbers 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, optional
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, optional

# How to Make:

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

# Expert Tips:

01 -
  • It comes together in the time it takes to boil noodles and chop a few things, no oven or complicated timing required.
  • The dressing is punchy enough to make plain noodles feel like an event, and you can dial the heat up or down without losing flavor.
  • It tastes even better after sitting in the fridge for an hour, so you can make it ahead and let the flavors settle in.
02 -
  • Rinse the noodles under cold water until they're actually cold, not just cool, or they'll keep cooking and turn mushy.
  • Taste the dressing before you toss it with the noodles, because once it's mixed in, it's harder to fix if it's too salty or not spicy enough.
  • If you're making this ahead, save half the toppings to add right before serving so they stay crunchy and fresh looking.
03 -
  • Toast your sesame seeds in a dry skillet until they smell nutty and start to pop, it only takes a minute but the flavor difference is huge.
  • If your dressing feels too thick, whisk in a tablespoon of warm water or extra rice vinegar to loosen it up before tossing with the noodles.
  • Make the dressing the night before and let it sit in the fridge, the garlic and ginger will mellow and the flavors will blend into something even more rounded.
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