Save to Pins My sister called me on a Tuesday afternoon, sounding frazzled, asking for something fast that didn't involve turning on the oven. It was one of those sticky summer weeks when even thinking about heat felt exhausting. I rifled through my pantry, grabbed noodles and sesame oil, and talked her through this salad while she chopped cucumbers on speakerphone. By the time we hung up, she'd already taken her first bite and texted me a photo with three fire emojis.
I made this for a potluck once, doubling the recipe and piling it into a wide ceramic bowl. I watched people go back for seconds, then thirds, scraping the edges for stray sesame seeds. One friend asked if I'd catered it. I didn't have the heart to tell her it took me less time than her drive over.
Ingredients
- Dried wheat noodles or soba noodles: Choose noodles with a bit of chew, they'll hold the dressing without turning mushy, and rinsing them cold stops the cooking instantly.
- Toasted sesame oil: This is the backbone of the dish, nutty and dark, not the pale neutral kind, so don't skimp or substitute.
- Soy sauce: It brings salt and umami depth, use low sodium if you're cautious, but regular works beautifully if you balance it with the vinegar.
- Rice vinegar: The gentle tang cuts through the richness and wakes up every other flavor without overpowering.
- Chili oil: Start with less if you're unsure, you can always drizzle more on top, but you can't dial it back once it's mixed in.
- Smooth peanut butter: It's optional, but it makes the dressing cling like silk and adds a creamy backbone that rounds out the heat.
- Sugar or honey: Just a teaspoon tempers the soy and vinegar, turning sharp edges into something almost addictive.
- Garlic clove: Grate it finely so it melts into the dressing, raw garlic can be harsh if left in chunks.
- Freshly grated ginger: The zing is irreplaceable, bottled paste won't give you the same bright, floral heat.
- Cucumber: Julienne it thin for crunch and elegance, thick slices can water down the dressing as they sit.
- Spring onions: Slice them on a bias for a bit of flair, their sharpness mellows beautifully once tossed.
- Toasted sesame seeds: They add texture and a quiet nuttiness that ties everything together.
- Fresh cilantro leaves: Love it or skip it, but it does bring a grassy brightness that plays off the chili.
- Roasted peanuts: Crush them roughly so every bite has a surprise crunch, they're optional but highly recommended.
Instructions
- Cook and chill the noodles:
- Boil them until just tender, then drain and run them under cold water, tossing with your hands until they're completely cool. This stops the starch from turning sticky and keeps them springy.
- Whisk the dressing:
- Combine sesame oil, soy sauce, rice vinegar, chili oil, peanut butter, sugar, garlic, and ginger in a large bowl, whisking hard until it's glossy and emulsified. Taste it now, this is your chance to adjust the heat or sweetness before it coats the noodles.
- Toss the noodles:
- Add the cooled noodles to the dressing and use tongs or your hands to work it through every strand. Don't be shy, the noodles need to glisten.
- Add the vegetables:
- Toss in cucumber, spring onions, and half the sesame seeds, cilantro, and peanuts, folding gently so the cucumbers stay crisp. Save the rest for garnish so the top looks as good as it tastes.
- Serve:
- Pile it onto a platter or into bowls, then shower the top with the remaining sesame seeds, cilantro, and peanuts. Serve it right away or let it chill for an hour, both ways are perfect.
Save to Pins One evening, I packed this into glass jars for a picnic, layering the noodles on the bottom and the cucumbers on top. When we twisted the lids off by the river, the smell of sesame and ginger drifted up, and we ate straight from the jars with chopsticks, feet dangling in the water. It became our summer ritual after that.
Make It Your Own
I've tossed in shredded rotisserie chicken when I needed more heft, and crispy fried tofu when my vegetarian friends came over. Edamame, shredded carrots, or thinly sliced radishes all work beautifully if you want more color or crunch. Once, I stirred in leftover grilled shrimp, and it turned into something almost restaurant worthy without any extra effort.
Storing and Serving
This salad keeps in the fridge for up to two days, though the noodles soak up the dressing over time, so you might want to drizzle a bit more sesame oil before serving. I like it cold straight from the fridge, but you can also let it sit at room temperature for ten minutes to take the chill off. If you're bringing it somewhere, pack the garnishes separately and sprinkle them on just before serving so they stay fresh and fragrant.
What to Serve Alongside
I usually pair this with something light and crisp, like cucumber slices with rice vinegar and salt, or a simple miso soup if I want warmth. It's also fantastic next to grilled vegetables or as a side to sticky glazed salmon. On nights when I'm feeling lazy, I'll just add a fried egg on top and call it dinner.
- Serve it in shallow bowls so the toppings don't get lost at the bottom.
- Double the dressing if you're meal prepping, you can toss it with fresh noodles throughout the week.
- If you can't find chili oil, a pinch of red pepper flakes in the dressing works in a pinch.
Save to Pins This salad has a way of making ordinary weeknights feel a little more intentional, like you took the time to care even when you didn't have much to spare. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like a small reset in a bowl.
Frequently Asked Questions
- → Can I make this salad ahead of time?
Yes, you can prepare the components in advance. Cook and chill the noodles, chop vegetables, and make the dressing separately. Combine them just before serving to keep the salad fresh and prevent the noodles from becoming too soft. Store in an airtight container for up to 2 days.
- → How do I adjust the spice level?
Start with the recommended amount of chili oil and add more gradually to taste. You can also add red pepper flakes, fresh sliced chilies, or sriracha. For less heat, reduce or omit the chili oil and balance the dressing with extra rice vinegar or a touch of honey.
- → What noodles work best for this dish?
Dried wheat noodles and soba noodles are traditional choices that hold the dressing well. Rice noodles work for a gluten-free option, while ramen or egg noodles also pair nicely. Choose thin noodles for faster cooking and better dressing absorption.
- → Is peanut butter necessary in the dressing?
No, peanut butter is optional and adds creaminess and richness. Omit it for a lighter dressing, or substitute with tahini for a similar texture. The salad works beautifully without it, especially if serving guests with peanut allergies.
- → How can I add protein to this salad?
Shredded cooked chicken, grilled tofu, or crispy chickpeas make excellent additions. You can also top with a soft-boiled or poached egg, edamame, or cooked shrimp. Add protein just before serving to maintain optimal texture.
- → What beverages pair well with this salad?
A crisp Riesling wine complements the spice and sesame flavors beautifully. Green tea, iced oolong, or a refreshing lager beer are excellent alternatives. For non-alcoholic options, try sparkling water with cucumber and mint or fresh ginger ale.