Save to Pinterest I threw this together on a Tuesday night when the kitchen felt too hot for anything cooked and my fridge had exactly three things: noodles, a cucumber, and half a jar of chili oil. What started as desperation became something I crave now, even when I have a full pantry. The cold noodles against that spicy, nutty dressing, the crunch of cucumber breaking through, it woke me up in a way salad rarely does. I ate it standing at the counter, straight from the bowl, and didn't bother with a second plate. Sometimes the best recipes come from having almost nothing and needing something fast.
I brought this to a potluck once, nervously, because it looked so simple next to casseroles and layered dips. But people kept coming back, scraping the bowl, asking what was in the dressing. One friend told me she made it twice that week. I realized then that recipes don't need to be complicated to leave an impression. They just need to taste alive.
Ingredients
- 250 g dried wheat noodles or soba noodles: The base that holds everything together, use whatever noodles you have, just make sure to rinse them cold so they don't clump.
- 3 tbsp toasted sesame oil: This is where the deep, nutty flavor comes from, don't skimp or substitute with regular oil.
- 2 tbsp soy sauce: The salty backbone of the dressing, use low sodium if you want more control over the salt level.
- 1½ tbsp rice vinegar: Adds brightness and cuts through the richness, a little tang that makes everything pop.
- 1 tbsp chili oil: The heat that sneaks up on you, start with less if you're cautious, you can always add more.
- 1 tbsp smooth peanut butter: Optional but magical, it makes the dressing cling and adds a creamy depth.
- 1 tsp sugar or honey: Balances the heat and salt, just a whisper of sweetness.
- 1 garlic clove, finely grated: Fresh and sharp, grating it releases more flavor than chopping ever could.
- 1 tsp freshly grated ginger: Warm and zippy, it wakes up every other ingredient in the bowl.
- 1 medium cucumber, julienned or thinly sliced: Cool, crisp, and refreshing, it's the crunch that keeps you coming back.
- 2 spring onions, thinly sliced: Mild bite and color, they add freshness without overpowering.
- 2 tbsp toasted sesame seeds: Nutty little bursts that add texture and tie the sesame oil together.
- ¼ cup fresh cilantro leaves, chopped: Bright and herbaceous, if you're not a fan, try mint or basil instead.
- ¼ cup roasted peanuts, roughly chopped: Optional but highly recommended, they add crunch and richness.
Instructions
- Cook and cool the noodles:
- Boil the noodles according to the package, then drain and rinse them under cold water until they stop steaming. This stops the cooking and keeps them from turning gummy.
- Whisk the dressing:
- In a large bowl, combine sesame oil, soy sauce, rice vinegar, chili oil, peanut butter, sugar, garlic, and ginger, whisking until smooth and creamy. Taste it now, adjust the heat or tang if you need to.
- Toss the noodles:
- Add the cooled noodles to the dressing and toss with your hands or tongs until every strand is coated. Don't be shy, get in there and mix it well.
- Add the vegetables:
- Fold in cucumber, spring onions, and half the sesame seeds, cilantro, and peanuts, tossing gently so nothing bruises. You want everything evenly distributed but still looking fresh.
- Serve and garnish:
- Transfer to a platter or bowls and top with the remaining sesame seeds, cilantro, and peanuts. Serve it right away or let it chill in the fridge for an hour.
Save to Pinterest The first time I made this for my sister, she ate two bowls and then texted me the next morning asking for the recipe. She said it reminded her of something we ate once on a trip, but better because it was cold and she could eat it for breakfast. That's when I knew this wasn't just a salad, it was a feeling, something that made you want to share it and remake it and never let the bowl sit empty for long.
Make It Your Own
I've added shredded chicken when I had leftovers, cubed tofu when I wanted it vegetarian, even soft boiled eggs when I needed something richer. The dressing doesn't care what you throw in, it just makes everything taste better. Sometimes I swap cilantro for mint if I'm craving something cooler, or throw in shredded carrots for color. You can make this yours without changing what makes it good.
Serving and Storing
This salad is at its best when eaten fresh, but it holds up beautifully in the fridge for up to two days. The noodles soak up more dressing as they sit, so you might want to toss in a splash of sesame oil or vinegar before serving leftovers. I like it cold, straight from the container, but you can let it come to room temperature if you prefer. Just don't reheat it, the magic is in the chill.
What to Pair It With
I've served this alongside grilled chicken skewers, crispy spring rolls, or even just a cold beer on a warm evening. It's light enough to be a side but satisfying enough to stand alone. If you're feeling fancy, pour a chilled Riesling or brew a pot of green tea. The slight sweetness or earthiness plays well with the heat and sesame.
- Add a fried egg on top for a quick, filling dinner.
- Toss in edamame or snap peas for extra crunch and color.
- Double the dressing and keep it in a jar for quick weekday lunches.
Save to Pinterest This salad doesn't ask much of you, but it gives back tenfold in flavor, ease, and the kind of satisfaction that makes you want to cook again tomorrow. Keep the dressing on hand, and you'll always be twenty minutes away from something worth eating.
Recipe Q&A
- → Can I prepare this salad ahead of time?
Yes, you can prepare the components separately and assemble just before serving. Cook and chill the noodles, prepare the dressing, and chop vegetables. Store in separate containers for up to 24 hours. Toss everything together when ready to eat to maintain texture and prevent the noodles from absorbing too much dressing.
- → What noodles work best for this salad?
Dried wheat noodles and soba noodles are excellent choices. For a gluten-free version, use rice noodles or buckwheat noodles. Ensure the noodles are cooled completely after cooking to prevent them from becoming mushy when tossed with the dressing.
- → How can I adjust the spice level?
Start with the recommended 1 tablespoon of chili oil and adjust to your preference. Add more chili oil gradually, or incorporate red pepper flakes for extra heat. You can also reduce spice by using less chili oil and balancing with an extra drizzle of sesame oil.
- → Is this suitable for vegan diets?
Yes, this salad is naturally vegan. All ingredients are plant-based, including the optional peanut butter in the dressing. Simply verify that your soy sauce is vegan, as some varieties contain animal products. The sesame seeds and peanuts are both vegan protein additions.
- → Can I add protein to make it a main course?
Absolutely. Shredded cooked chicken, crispy tofu, edamame, or grilled shrimp pair beautifully with this dressing. Add 150-200g of protein per serving and toss together in the final step. This transforms it into a complete, satisfying main course.
- → What ingredients should I watch for due to allergies?
This salad contains soy, sesame, wheat, and peanuts (if using). Cross-contamination risks exist for tree nuts and sesame. Always check product labels for potential allergens, particularly soy sauce, peanut butter, and toasted noodles. Verify all ingredients meet your dietary requirements before preparation.