Spicy Sesame Noodle Salad (Printable Version)

Vibrant chilled noodles in a bold sesame-soy-chili dressing with crisp cucumbers, spring onions, and fresh cilantro. Serves 4 in 25 minutes.

# 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

# Steps:

01 - Bring water to a boil in a large pot. Add dried noodles and cook according to package instructions. Drain through a colander and rinse under cold running water until completely cooled. Set aside.
02 - In a large mixing bowl, whisk together toasted sesame oil, soy sauce, rice vinegar, chili oil, peanut butter if using, sugar, grated garlic, and grated ginger until the mixture is smooth and well combined.
03 - Add the cooled noodles to the bowl containing the dressing. Toss thoroughly to ensure all noodles are evenly coated with the dressing.
04 - Add cucumber, spring onions, and half of the sesame seeds, cilantro, and peanuts if using. Toss gently to combine all ingredients without breaking the noodles.
05 - Transfer the noodle salad to a serving platter or individual bowls. Sprinkle with remaining sesame seeds, cilantro, and peanuts. Serve immediately or chilled as preferred.

# Expert Advice:

01 -
  • It comes together faster than takeout and tastes brighter than anything you'd get in a plastic container.
  • The dressing clings to every strand of noodle without feeling heavy or greasy.
  • You can dial the spice up or down depending on your mood or who you're feeding.
  • It's one of those rare dishes that actually tastes better after sitting in the fridge for a few hours.
02 -
  • Rinsing the noodles under cold water is not optional, or they'll turn sticky and clump together in the fridge.
  • Taste the dressing before you toss it with the noodles, because it's much easier to fix the balance before everything is mixed.
  • If you're making this ahead, add the cucumber and herbs just before serving so they stay crisp and bright.
03 -
  • Toast your sesame seeds in a dry skillet until they smell nutty and start to pop, it only takes two minutes and makes them taste ten times better.
  • Grate the garlic and ginger on a microplane instead of chopping them, so they blend smoothly into the dressing without any harsh chunks.
  • If you love peanut butter, don't skip it, it turns the dressing creamy and rich without making it heavy.
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