Cold Sesame Noodles

Ingredients

• 454 g (1 pound)fresh or frozen Chinese egg noodles
• 1 tablespoontoasted sesame oil
• 1 cupEnglish cucumber, peeled, seeded and cut into sticks
• ¼ cupchopped roasted peanuts (optional)
• 2 tablespoonsChinese sesame paste or tahini
• 3 tablespoonssoy sauce
• 2 tablespoonsrice vinegar
• 1 tablespoonsmooth peanut butter
• 1 tablespoongranulated sugar
• 1 tablespoonminced ginger
• 1 teaspoonminced garlic
• 2 teaspoonschilli garlic sauce

Instructions

1. 1

   Cook the noodles

   Cook the noodles in boiling water according to the packet directions, usually about 5 minutes. Drain, rinse under cold water, then drain again and place in a large bowl. Add the sesame oil and toss to coat.

2. 2

   Mix the sauce

   Whisk the sesame paste or tahini, soy sauce, rice vinegar, peanut butter, sugar, ginger, garlic and chilli garlic sauce together in a bowl. Pour the sauce over the noodles and toss until evenly coated.

3. 3

   Garnish and serve

   Scatter the cucumber and, if using, the peanuts over the noodles. Serve at room temperature or chill in the fridge before serving.

What are sesame noodles?

Sesame noodles are a Chinese-inspired dish of noodles coated in a savoury, nutty sesame sauce, often served cool or at room temperature. This version combines sesame paste with peanut butter, soy, vinegar and chilli garlic sauce for a creamy, tangy dressing with a little heat.

The quick method works because the noodles are rinsed cold after cooking, then tossed with sesame oil before the sauce goes on. Cucumber adds a fresh, crisp contrast, while roasted peanuts are an optional crunchy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 337 calories, 10g protein, 38g carbs, 16g fat.

Most of the carbohydrates come from the egg noodles, while sesame oil, sesame paste and peanut butter contribute much of the fat. The noodles and nut or seed ingredients also provide protein, with peanuts adding more if included. For a more balanced plate, serve alongside extra cucumber or another crisp vegetable.

Choose the noodles

Egg noodles: Fresh or frozen Chinese egg noodles both suit this recipe; follow the packet timing, as thickness and form can vary.

Rinsing: A cold rinse stops the cooking and cools the noodles quickly. Drain them thoroughly so excess water does not dilute the sauce.

Get the sauce smooth

Sesame paste: Chinese sesame paste gives a deep, toasted flavour, while tahini is a practical alternative. Whisk it with the other sauce ingredients until the mixture is smooth before adding it to the noodles.

Balance: Soy sauce brings saltiness, rice vinegar adds sharpness, and sugar rounds out the flavour. The chilli garlic sauce supplies both heat and garlic notes.

Coat without clumping

Sesame oil: Tossing the drained noodles with toasted sesame oil first helps separate the strands and adds fragrance. Do this while they are still in the bowl, before mixing in the dressing.

Even coating: Add the sauce and toss thoroughly, lifting noodles from the bottom of the bowl. If a few strands stick together, gently loosen them as you mix.

Keep the cucumber crisp

Cut: Peel and seed the cucumber as directed, then slice it into sticks for a clean, crunchy garnish. Keeping it separate until serving helps preserve its fresh texture.

Peanuts: Sprinkle over chopped roasted peanuts just before eating if you want extra crunch. They are optional, so the noodles can also be served without them.

Serve at your preferred temperature

Room temperature: The noodles can be served as soon as they are dressed, which keeps preparation especially quick.

Chilled: For a colder dish, refrigerate the tossed noodles before serving. Give them another toss after chilling so the sauce is distributed again.

Recipe notes & tips

• Check the noodle packet early so the strands stay tender rather than overcooked.
• Drain the rinsed noodles well before adding sesame oil.
• Whisk the sauce until smooth before tossing it with the noodles.
• Taste the finished sauce and adjust the chilli garlic sauce to suit your preference.
• Add the cucumber and peanuts close to serving time for the best crunch.

Variations

• Use tahini: Swap in tahini if Chinese sesame paste is not available.
• Adjust the heat: Use less chilli garlic sauce for a milder bowl.
• Add more cucumber: Increase the cucumber for extra freshness and crunch.
• Keep it nut-free: Leave out the optional peanuts.
• Serve warm: Skip the fridge and serve the dressed noodles at room temperature.

Common mistakes to avoid

• Overcooking the noodles: Follow the packet timing and check for tenderness so they do not turn soft.
• Leaving excess water: Drain thoroughly after rinsing or the sauce may become diluted.
• Skipping the sesame oil: Toss it through the noodles before the sauce to help coat the strands.
• Adding sauce before whisking: Mix the sauce ingredients smooth first to avoid uneven patches.
• Garnishing too early: Add cucumber and peanuts near serving time to retain their texture.

How to store

Store leftover noodles in an airtight container in the fridge for up to 3 days. They are best served cold or at room temperature; toss well before eating, and add fresh cucumber or peanuts after storing if available.

Frequently asked questions