Cold Sesame Noodles Recipe
Ingredients
- 12 ounces fresh Chinese noodles or spaghetti
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon tahini
- 1 tablespoon smooth peanut butter
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon sesame seeds
- 1/2 cucumber, julienned
Instructions
- Cook noodles according to package directions until al dente
- Drain and rinse with cold water to stop cooking
- In a large bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, tahini, and peanut butter
- Add minced garlic, grated ginger, and red pepper flakes
- Toss cold noodles with the sauce until well coated
- Add green onions, cilantro, and sesame seeds
- Mix in julienned cucumber
- Refrigerate for at least 30 minutes to allow flavors to meld
- Serve cold as a refreshing summer meal
- Garnish with additional sesame seeds and cilantro if desired
Special Notes
These cold sesame noodles are perfect for hot summer days when you want something refreshing and satisfying. The combination of sesame oil, tahini, and peanut butter creates a rich, nutty sauce that clings beautifully to the noodles. The dish can be made ahead of time and stored in the refrigerator for up to 2 days. For extra protein, add shredded chicken or tofu. The noodles are naturally vegan and can be made gluten-free with rice noodles.