Spicy Sesame Noodle Salad (Print Version)

Chilled noodles in a bold sesame-soy-chili dressing with crisp cucumbers and fresh herbs. Ready in 25 minutes.

# Components:

→ 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, optional
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, optional

# 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 if using, 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 if using. Toss gently to combine without breaking the noodles.
05 - Transfer to a serving platter or individual bowls. Sprinkle with remaining sesame seeds, cilantro, and peanuts. Serve immediately or chilled.

# Expert Advice:

01 -
  • It comes together faster than delivery and tastes better than anything you'd wait for.
  • The dressing clings to every strand without feeling heavy or oily.
  • You can eat it straight from the fridge the next day and it still tastes bright and alive.
  • It's endlessly flexible, so you can toss in whatever vegetables or proteins you have on hand.
02 -
  • Rinse the noodles thoroughly after cooking or they'll stick together in a gummy mass no amount of dressing can fix.
  • Whisk the dressing until the peanut butter fully dissolves, any lumps will coat unevenly and throw off the texture.
  • Add the herbs and crunchy toppings right before serving so they don't wilt or go soft in the dressing.
03 -
  • Toast your own sesame seeds in a dry pan for a minute, the flavor difference is startling and worth the extra step.
  • Grate the garlic and ginger with a fine grater so they blend seamlessly into the dressing without leaving chunky bits.
  • If you're making this ahead, underdress the noodles slightly and add the rest of the dressing just before serving so they don't soak it all up.
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