Spicy Sesame Noodle Salad (Printable version)

Refreshing chilled noodles with sesame-soy-chili dressing, crisp cucumbers, and fresh herbs. Quick, vegetarian, and bursting with flavor.

# What You'll 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
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

# Directions:

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

# Expert Advice:

01 -
  • It comes together in under half an hour, most of which is just waiting for water to boil.
  • The dressing clings to every strand of noodle, delivering sesame richness and a slow chili burn in every forkful.
  • You can make it ahead and it actually tastes better after the flavors meld in the fridge overnight.
  • It works as a side dish, a packed lunch, or dinner on nights when cooking feels like too much effort.
02 -
  • Rinse the noodles thoroughly under cold water or they'll clump into a gummy tangle before you even add the dressing.
  • Taste the dressing before tossing, it should be punchy on its own because the noodles and vegetables will mellow it out.
  • If you're making this ahead, toss the cucumbers in just before serving so they stay crunchy and don't weep into the bowl.
03 -
  • Use kitchen shears to snip the spring onions directly over the bowl, it's faster and keeps your cutting board clean.
  • Toast extra sesame seeds in a dry pan and keep them in a jar, they'll elevate everything from rice to roasted vegetables.
  • If the dressing feels too thick, whisk in a teaspoon of warm water at a time until it's glossy and pourable.
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