Save The hum of the fan on a sticky July afternoon, the fridge door left open too long while I stared inside looking for something cold and quick. That's when I threw together my first version of this salad, using whatever noodles I had and a bottle of chili oil I'd been hoarding. It wasn't planned, wasn't pretty, but after one bite I stood there in my quiet kitchen grinning like I'd cracked a code. Sometimes the best recipes come from impatience and heat.
I made this for a friend who showed up unannounced one Saturday, hungry and tired from moving apartments all morning. She sat at my counter, barefoot and sweaty, twirling noodles with chopsticks and asking why I'd been keeping this recipe from her. I hadn't been, I just never thought to mention it. Now she texts me every few weeks asking if I remember the sesame thing, and I know exactly what she means.
Ingredients
- Dried wheat noodles or soba noodles (250 g): Soba brings a nutty backbone, but any wheat noodle works if that's what you've got, just make sure to rinse them cold so they don't clump into a sad brick.
- Toasted sesame oil (3 tbsp): This is not the time for plain sesame oil, the toasted kind smells like warmth and makes everything taste intentional.
- Soy sauce (2 tbsp): The salty anchor of the whole dressing, I use low sodium because the chili oil and sesame oil already bring plenty of punch.
- Rice vinegar (1½ tbsp): Brightens everything without making it taste like a science experiment, don't skip this or the dressing will feel flat.
- Chili oil (1 tbsp): Start with less if you're nervous, but this is where the recipe gets its personality, the little red pools at the bottom of the bowl are the best part.
- Smooth peanut butter (1 tbsp, optional): Makes the dressing cling and adds a creamy richness, I almost always use it because it turns the sauce into something you want to lick off the spoon.
- Sugar or honey (1 tsp): Just enough to balance the heat and salt, I usually use honey because it dissolves easier and tastes less sharp.
- Garlic clove (1, finely grated): Fresh garlic here is non negotiable, the jarred stuff just doesn't have the same bite.
- Freshly grated ginger (1 tsp): Grate it on a microplane if you have one, it melts into the dressing and gives this quiet zing you can't quite place.
- Cucumber (1 medium, julienned or thinly sliced): Adds crunch and water content, which cools down the heat and keeps the dish from feeling too heavy.
- Spring onions (2, thinly sliced): They add a sharp freshness that cuts through the richness, I use both the white and green parts.
- Toasted sesame seeds (2 tbsp): I buy them pre toasted because I always burn them when I try to do it myself, they add tiny bursts of nuttiness in every bite.
- Fresh cilantro leaves (¼ cup, chopped): I know some people hate cilantro, but it belongs here, if you're one of those people, use mint or basil instead.
- Roasted peanuts (¼ cup, roughly chopped, optional): They add crunch and make the salad feel more filling, I almost never skip them.
Instructions
- Cook and cool the noodles:
- Boil the noodles according to the package, then drain and run them under cold water until they feel completely cool to the touch. This stops them from turning gummy and keeps the salad refreshing.
- Whisk the dressing:
- In a large bowl, combine sesame oil, soy sauce, rice vinegar, chili oil, peanut butter, sugar, garlic, and ginger, whisking until it's smooth and glossy. Taste it now, this is your chance to adjust heat or salt before it hits the noodles.
- Toss noodles with dressing:
- Add the cooled noodles to the bowl and toss them thoroughly so every strand is coated. Use your hands if you need to, it's faster and more effective than tongs.
- Add vegetables and half the toppings:
- Fold in the cucumber, spring onions, and half of the sesame seeds, cilantro, and peanuts. Toss gently so the vegetables stay crisp and don't get bruised.
- Plate and garnish:
- Transfer to a platter or bowls and sprinkle the remaining toppings over the top. Serve right away or let it chill in the fridge for up to an hour, it's great either way.
Save I brought this to a potluck once, worried it would sit there ignored while people crowded around the lasagna. But by the end of the night, my bowl was empty and someone had written give me the noodle recipe on a napkin and tucked it under my car keys. I realized then that this dish doesn't need to shout, it just needs to be tasted once.
Making It Your Own
I've swapped in rice noodles when I'm cooking for someone who can't have gluten, and they work beautifully as long as you rinse them well. One time I added shredded rotisserie chicken because I had leftovers, and it turned the salad into a full meal that kept me full all afternoon. You can also toss in shredded carrots, red cabbage, or snap peas if you want more crunch and color, this recipe doesn't mind a little improvisation.
Storing and Serving
This salad keeps in the fridge for up to three days, and honestly it tastes even better the next day after the noodles have soaked up more dressing. I store it in a big container and eat it cold, straight from the fridge, usually standing up at the counter. If the noodles seem dry after a day, drizzle a little more sesame oil and toss before serving, it brings everything back to life.
Pairing and Extras
I've served this alongside grilled fish, next to dumplings, and once as the main dish at a lunch where no one expected to leave full but everyone did. It pairs surprisingly well with a cold beer or iced green tea, something that won't compete with the chili heat. If you want to make it heartier, add cubed tofu that's been pan fried until golden, it soaks up the dressing and adds protein without feeling heavy.
- If you like it spicier, add a pinch of red pepper flakes or an extra drizzle of chili oil at the end.
- For a gluten free version, use rice noodles and tamari instead of soy sauce, just check all your labels.
- Leftovers can be eaten cold or quickly tossed in a hot pan for a minute to warm through, though I prefer it chilled.
Save This is the kind of recipe I make when I want something that feels like care without a lot of effort. It reminds me that good food doesn't need to be complicated, just honest and full of flavor.
Kitchen Help
- → Can I prepare this ahead of time?
Yes, cook the noodles and make the dressing up to 4 hours in advance. Store separately in airtight containers and toss together just before serving to keep vegetables crisp.
- → What noodles work best?
Wheat noodles offer a tender texture, while soba noodles provide a nutty flavor. Rice noodles work well for gluten-free versions. Choose based on your preference and dietary needs.
- → How do I adjust the heat level?
Start with the recommended 1 tbsp chili oil and add more gradually to taste. Alternatively, add red pepper flakes or fresh sliced chilies for adjustable spice levels.
- → Is this vegetarian?
Yes, the base is fully vegetarian and dairy-free. Protein can be added with tofu, chickpeas, or edamame if desired.
- → What pairs well with this dish?
A crisp Riesling, Sauvignon Blanc, or green tea complement the bold sesame-soy flavors beautifully. Serve with spring rolls or dumplings for a complete meal.
- → Can I use smooth peanut butter as a dressing base?
Yes, peanut butter adds creaminess and subtle richness to the dressing. Use 1 tbsp and whisk thoroughly to combine smoothly with other ingredients.