Spicy Sesame Noodle Salad (Print View)

Refreshing chilled noodles coated in a bold sesame-soy-chili dressing with crisp vegetables and fresh herbs.

# Ingredient List:

→ 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 - Bring a large pot of water to boil. Add noodles and cook according to package instructions until tender. Drain through a colander and rinse thoroughly under cold running water until completely cooled. Set aside.
02 - In a large mixing bowl, whisk together sesame oil, soy sauce, rice vinegar, chili oil, peanut butter, sugar, grated garlic, and ginger until the mixture reaches a smooth consistency.
03 - Add the cooled noodles to the bowl containing the dressing. Using tongs or two forks, toss thoroughly to ensure all noodles are evenly coated with the dressing.
04 - Add cucumber slices, spring onions, and half of the sesame seeds, cilantro, and peanuts to the noodle mixture. Toss gently to combine while maintaining the texture of the vegetables.
05 - Transfer the noodle salad to a serving platter or individual bowls. Garnish with remaining sesame seeds, cilantro, and peanuts. Serve immediately or refrigerate until ready to serve.

# Expert Tips:

01 -
  • It comes together in the time it takes to boil noodles, no oven, no sweat, no fuss.
  • The dressing clings to every strand, bold and bright with sesame, soy, and just enough heat to keep you going back for more.
  • You can eat it cold from the fridge the next day and it tastes even better once the flavors settle in.
  • Its endlessly flexible, add protein, swap herbs, dial the spice up or down without losing what makes it good.
02 -
  • Rinse the noodles thoroughly in cold water or they'll stick together in a tangled mess within minutes.
  • Grate the garlic and ginger fresh, the jarred stuff just doesn't have the same punch.
  • If your dressing feels too thick, thin it with a teaspoon of water or more vinegar until it coats a spoon smoothly.
03 -
  • Toast your sesame seeds in a dry pan for a minute before adding them, it deepens the flavor and makes the whole dish smell incredible.
  • If you don't have chili oil, mix a pinch of red pepper flakes into regular sesame oil and let it sit for a few minutes.
  • Use kitchen shears to cut the spring onions and cilantro directly over the bowl, it's faster and you'll have one less cutting board to wash.
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