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–+ servings
Cold sesame noodles served in a wide bowl topped with sliced cucumbers, shredded carrots, green onions, sesame seeds, and a drizzle of chili oil on a wooden table

Cold Sesame Noodles

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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 servings
Calories 480 kcal

Equipment

  • Large pot for boiling noodles
  • Colander
  • Large mixing bowl
  • Medium bowl for sauce
  • Whisk
  • Box grater or microplane for ginger and garlic

Ingredients
  

  • 12 oz lo mein noodles or spaghetti dry
  • 1 tsp toasted sesame oil for tossing after rinsing
  • 1/3 cup creamy peanut butter natural preferred
  • 3 tbsp soy sauce or tamari for gluten-free
  • 2 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp chili garlic sauce or sambal oelek adjust to taste
  • 1 tbsp honey or brown sugar
  • 2 cloves garlic freshly grated or minced
  • 1 tsp fresh ginger freshly grated
  • 1 tbsp fresh lime juice about half a lime
  • 2-4 tbsp warm water to thin sauce to desired consistency
  • 1 medium cucumber julienned or thinly sliced
  • 1 cup shredded carrots pre-shredded from a bag works great
  • 3 green onions thinly sliced
  • 2 tbsp sesame seeds toasted
  • 1 tbsp chili oil optional, for serving
  • 1 lime cut into wedges for serving

Instructions
 

  • Cook the noodles according to package directions until just al dente — about 1 minute less than the package suggests. The noodles will continue to soften slightly as they absorb the sauce.
  • While the noodles cook, make the peanut sauce: whisk together peanut butter, soy sauce, toasted sesame oil, rice vinegar, chili garlic sauce, honey, grated garlic, grated ginger, and lime juice in a medium bowl until completely smooth and combined.
  • Add warm water to the sauce one tablespoon at a time, whisking after each addition, until the sauce reaches a pourable ribbon-like consistency that will coat the noodles. You'll likely need 2-4 tablespoons total.
  • Drain the cooked noodles and immediately rinse thoroughly under cold running water for 30-60 seconds, tossing with your hands, until the noodles are completely cooled and no longer sticky.
  • Shake off excess water and place the rinsed noodles in a large bowl. Drizzle with 1 teaspoon of sesame oil and toss well to coat every strand — this prevents clumping.
  • Pour the peanut sauce over the noodles and toss thoroughly until every strand is well coated. Taste and adjust seasoning — add more soy sauce for saltiness, more rice vinegar for tang, more chili garlic sauce for heat, or a pinch more honey for sweetness.
  • Divide the noodles into bowls and top with julienned cucumber, shredded carrots, sliced green onions, and toasted sesame seeds. Drizzle with chili oil if desired and serve with lime wedges on the side.
  • Serve immediately at room temperature, or refrigerate for up to 4 days. If serving chilled, let sit at room temperature for 5 minutes and toss with a splash of warm water to loosen the sauce before serving.

Notes

Make-ahead tip: Noodles taste even better after a few hours as the sauce absorbs into each strand. Store dressed noodles in an airtight container in the fridge for up to 4 days. Keep vegetable toppings stored separately and add fresh before serving. To loosen the sauce after refrigeration, add a small drizzle of warm water and toss well. For a heartier meal, add shredded rotisserie chicken, soft-boiled eggs, baked tofu, or edamame. For a gluten-free version, use rice noodles or soba and swap soy sauce for tamari.

Nutrition

Calories: 480kcalCarbohydrates: 62gProtein: 15gFat: 21gSodium: 820mgFiber: 4gSugar: 9g
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