Cold Sesame Noodles Delight (Print)

Silky sesame sauce coats noodles with fresh veggies for a cool, satisfying dish.

# Ingredients:

→ Noodles

01 - 12 oz wheat noodles or spaghetti
02 - 1 tbsp sesame oil

→ Sauce

03 - 4 tbsp tahini or Chinese sesame paste
04 - 2 tbsp smooth peanut butter
05 - 3 tbsp low-sodium soy sauce
06 - 2 tbsp rice vinegar
07 - 1 tbsp honey (or maple syrup for vegan)
08 - 1 tbsp toasted sesame oil
09 - 2 cloves garlic, finely grated
10 - 1 tbsp fresh ginger, grated
11 - 1–2 tsp chili oil (optional)
12 - 3–5 tbsp cold water (to adjust consistency)

→ Vegetables & Toppings

13 - 1 medium cucumber, julienned
14 - 2 medium carrots, julienned
15 - 2 spring onions, thinly sliced
16 - 2 tbsp toasted sesame seeds
17 - 1 handful fresh cilantro, chopped
18 - Crushed roasted peanuts (optional)
19 - Lime wedges (optional)

# Instructions:

01 - Cook noodles according to package directions. Drain and rinse under cold water until fully cooled. Toss with 1 tablespoon of sesame oil to prevent sticking.
02 - Combine tahini, peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, garlic, ginger, and chili oil in a bowl. Whisk gradually adding cold water until sauce reaches a smooth, creamy, and pourable consistency.
03 - Place noodles in a large bowl, pour sauce over them, and toss thoroughly to ensure even coating.
04 - Divide noodles into serving bowls. Top with julienned cucumber, carrots, spring onions, toasted sesame seeds, cilantro, and crushed peanuts if desired. Serve with lime wedges on the side.
05 - Refrigerate for 10 to 15 minutes to enhance flavors or serve immediately if preferred.

# Pro Tips:

01 -
  • It comes together in under thirty minutes and tastes even better the next day.
  • The sauce is impossibly creamy without cream, thanks to tahini and peanut butter working their magic together.
  • You can prep the vegetables while the noodles cook, which means no real downtime in the kitchen.
02 -
  • If your noodles feel even slightly warm when you add the sauce, the sauce will break and become grainy instead of creamy—always let them cool completely.
  • The sauce will thicken as it sits, so make it slightly looser than you think you want it; you can always add a splash of water before serving.
  • Toasted sesame oil tastes completely different from plain sesame oil, and you cannot substitute one for the other in this recipe.
03 -
  • If tahini has separated and there's oil on top, stir it back in before measuring—this changes the consistency of the sauce.
  • Toast your own sesame seeds in a dry pan for two minutes if you buy them raw; the difference in flavor is worth the five minutes of attention.
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