Spicy Sesame Noodle Salad (Printer View)

Chilled noodles in a bold sesame-soy-chili dressing with crisp cucumbers, spring onions, and fresh herbs.

# 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

# Method steps:

01 - Cook noodles according to package instructions. Drain and rinse under cold water until completely cool. Set aside.
02 - In a large bowl, whisk together sesame oil, soy sauce, rice vinegar, chili oil, peanut butter if using, sugar, garlic, and ginger until smooth.
03 - Add cooled noodles to the bowl with dressing and toss well to coat evenly.
04 - Add cucumber, spring onions, and half the sesame seeds, cilantro, and peanuts if using. Toss gently to combine.
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 tastes like something you'd pay too much for at a trendy lunch spot, but you can make it in your pajamas.
  • The dressing clings to every strand and somehow gets better after sitting in the fridge overnight.
  • You can double the batch and eat it cold straight from the container for three days without getting bored.
02 -
  • If you don't rinse the noodles under cold water, they'll stick together and the salad will turn into a lukewarm clump instead of a fresh tangle.
  • The dressing tastes much better after it sits for five minutes, the garlic and ginger need time to soften and blend.
  • Don't add all the toppings at once, saving some for the final sprinkle makes it look intentional and keeps the textures interesting.
03 -
  • Grate the garlic and ginger directly into the dressing bowl using a microplane, it saves time and gets them finer than chopping ever could.
  • If you don't have chili oil, mix a neutral oil with a spoonful of chili flakes and let it sit while you prep, it won't be the same but it'll get you close.
  • Taste the dressing before adding the noodles and adjust it to your preference, once it's mixed in it's much harder to fix.
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