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There is something irresistibly refreshing and deeply satisfying about this Cold Sesame Noodles with Vegetables Recipe that makes it an instant favorite on warm days or whenever you crave a vibrant, flavorful meal. Imagine tender noodles tossed in a luscious sesame-peanut sauce, brightened by crisp, colorful vegetables that add crunch and freshness with every bite. This dish perfectly balances savory, nutty, tangy, and spicy notes while remaining quick to make and delightful to eat, proving that simple ingredients can come together to create pure magic in a bowl.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a breeze since each one plays a crucial role in building layers of flavor, texture, and color. From the silky noodles to the crunchy vegetables and that unbeatable sesame sauce, everything contributes something essential to this delicious dish.
- Water and kosher salt: Salting your boiling water generously ensures your noodles cook with a subtle seasoning, laying the foundation for a tasty base.
- Dry spaghetti noodles: Easily accessible and versatile, they soak up the sauce beautifully and hold just the right bite when cooked al dente.
- Asparagus (optional): Adds a tender yet crisp vegetable note and vibrant green color if you choose to include it.
- Sesame oil: Vital for its deep, nutty aroma and for coating the noodles to keep them silky and prevent sticking.
- Soy sauce: Brings salty umami richness to the sesame sauce base.
- Rice vinegar: Offers a bright acidity that balances the creamy peanut butter and sweet sugar.
- Peanut butter (not natural): The creamy heart of the sauce, delivering both richness and a touch of sweetness.
- Toasted sesame seeds: These little seeds add bold sesame flavor plus a slight crunch to the sauce.
- Brown sugar: Provides gentle sweetness to round out the tangy and savory flavors.
- Fresh ginger and garlic: Freshly grated or roughly chopped for vibrancy, warmth, and depth in the sauce.
- Sriracha hot sauce: Injects just the right kick of heat to enliven every mouthful.
- Cilantro: Optional but highly recommended for its fresh, herbaceous brightness in the sauce and as garnish.
- Water: To thin the sauce to a perfect consistency for coating noodles lavishly.
- English cucumber: Adds cooling crunch; we remove the seedy center so it never gets soggy.
- Red bell pepper: Sweet, crisp, and colorful, it contrasts nicely with the other textures.
- Shredded carrots: Sweet and crunchy, they add a rustic texture and vivid color.
- Green onions: Mild onion flavor and a fresh pop of green finish off the vegetable mix beautifully.
- Optional additional veggies: Feel free to customize with snap peas, shredded cabbage, or julienned radishes for extra crunch and freshness.
How to Make Cold Sesame Noodles with Vegetables Recipe
Step 1: Cook the Noodles and Asparagus
Start by bringing a large pot of water to a rolling boil, seasoning it heavily with kosher salt so it tastes like the ocean. This saltiness is your first chance to layer flavor into the noodles. Add the spaghetti noodles and stir occasionally to prevent sticking. After 5 minutes, toss in your cleaned and chopped asparagus. Let the noodles and asparagus cook together for about 2 more minutes, aiming for perfectly al dente noodles with asparagus that still has a satisfying snap. Drain everything and rinse under cold water to stop the cooking process and wash away excess starch, which keeps the sauce from getting gloopy. Toss the drained ingredients with sesame oil immediately to lock in flavor and prevent sticking.
Step 2: Prepare the Creamy Sesame-Peanut Sauce
While the noodles cook, blend together soy sauce, sesame oil, rice vinegar, peanut butter, toasted sesame seeds, brown sugar, fresh ginger, garlic, Sriracha, cilantro, and a splash or two of water until the sauce is silky smooth and pourable. This is the soul of the Cold Sesame Noodles with Vegetables Recipe — a harmonious blend of savory, sweet, spicy, and nutty goodness. Adjust water as needed to ensure the sauce is creamy enough to coat every strand of noodle without clumping.
Step 3: Chop and Add Fresh Vegetables
Now it’s time to add crunchy texture and freshness. Peel and halve the English cucumber lengthwise, scoop out the watery seeds so your noodles won’t get soggy, then chop into bite-sized pieces. Slice and dice the red bell pepper for a burst of sweetness and color. Toss in shredded carrots for delightful chewiness and a subtle earthiness, then add chopped green onions and cilantro for a bright finish. Mix these vibrant vegetables gently with the cooled noodles and asparagus in your serving bowl.
Step 4: Combine and Toss Everything Together
Pour the luscious sesame-peanut sauce over your chilled noodle and vegetable combo. Using tongs or two large spoons, toss everything gently but thoroughly so the sauce coats every noodle and vegetable piece evenly. This step is key to making sure every bite is packed with flavor and texture, creating the perfected Cold Sesame Noodles with Vegetables Recipe experience.
Step 5: Garnish and Serve
Dish the noodles into bowls or onto plates, then sprinkle with extra chopped cilantro, green onions, toasted sesame seeds, and a light drizzle of sesame oil for an aromatic finish. The garnishes add that extra pop of flavor and visually elevate your dish, making it as beautiful as it is delicious. Dig in and savor the delightful medley of flavors and textures!
How to Serve Cold Sesame Noodles with Vegetables Recipe
Garnishes
Garnishing is where your personal touch shines. Fresh cilantro and sliced green onions bring fragrant freshness, while a sprinkle of toasted sesame seeds provides an irresistible nutty crunch. A final drizzle of sesame oil adds glossy sheen and deepens the aroma, making every bite more decadent.
Side Dishes
These noodles make a complete meal on their own but pair wonderfully with light sides like steamed edamame, crisp Asian slaw, or a simple miso soup. These mild garden flavors complement without overwhelming the star of the plate, allowing the Cold Sesame Noodles with Vegetables Recipe to take center stage.
Creative Ways to Present
Serve your Cold Sesame Noodles with Vegetables Recipe in colorful bowls or on chilled plates for a refreshing, summer-ready feel. For a fun twist, try layering the noodles in lettuce cups for a hand-held bite or topping with crushed peanuts and extra chili flakes for added texture and heat. Presentation is a simple way to turn a casual meal into a memorable occasion.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cold Sesame Noodles with Vegetables in an airtight container in the refrigerator for up to three days. The flavors deepen as the noodles soak in the sauce, but veggies may soften slightly. Give everything a gentle toss before serving cold or at room temperature to revive the salad’s fresh texture.
Freezing
This dish is best enjoyed fresh or refrigerated since freezing can alter the texture of the noodles and fresh vegetables. If you want to freeze, consider freezing only the sauce separately in a small container and prepare fresh noodles and veggies when ready to serve.
Reheating
Because these are cold noodles, reheating is not recommended. If you’d like a warm version, you can gently warm the noodles without sauce and toss with room-temperature sauce and fresh veggies just before serving.
FAQs
Can I use other types of noodles for this Cold Sesame Noodles with Vegetables Recipe?
Absolutely! While spaghetti works great and is convenient, you can use ramen, udon, rice noodles, or soba if you prefer. Just cook them according to their package instructions and rinse well with cold water to chill before tossing.
What vegetables work best in this dish?
The beauty of this recipe is its flexibility. Crunchy, fresh veggies like cucumbers, bell peppers, carrots, green onions, snap peas, shredded cabbage, or bean sprouts all pair beautifully. Pick what you enjoy or have on hand and prepare them as crisp as possible.
Is the peanut butter necessary?
The peanut butter is key to the creamy, rich quality of the sauce. Make sure to use a regular creamy or chunky peanut butter (not natural) to get that perfect balance and texture. If you’re allergic to peanuts, consider trying a tahini-based sauce as a substitute.
How spicy is this recipe?
The recipe calls for 1 teaspoon of Sriracha, which provides a gentle kick, but you can adjust the heat to your taste. Add more for a fiery punch or skip it altogether if you prefer mild flavors.
Can I make this dish vegan?
Yes! This recipe is naturally vegan if you choose vegan-certified soy sauce and avoid any non-vegan add-ins. The ingredients listed are all plant-based, making it perfect for vegan and vegetarian diets.
Final Thoughts
This Cold Sesame Noodles with Vegetables Recipe has quickly become one of my go-to dishes when I want something flavorful, refreshing, and effortlessly satisfying. It combines humble ingredients in a way that feels special yet familiar. I encourage you to give it a try, mix up the vegetables you love, and make it your own. Once you do, I’m confident it will become a cherished staple in your home, just as it is in mine.
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Cold Sesame Noodles with Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Boiling and No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Description
This Cold Sesame Noodles recipe is a refreshing and flavorful Asian-inspired dish perfect for a light lunch or dinner. Featuring tender spaghetti noodles tossed with a tangy, creamy peanut sesame sauce and crisp fresh vegetables like cucumber, red bell pepper, carrots, asparagus, and green onions, it’s both vibrant and satisfying. The dish is served chilled, making it a fantastic, easy-to-make meal for warm days or when you want a quick, no-heat entree. The sauce blends soy sauce, sesame oil, peanut butter, rice vinegar, garlic, ginger, and a touch of Sriracha for a balanced sweet, savory, and slightly spicy flavor profile.
Ingredients
Pasta & Vegetables
- Water for boiling
- 2 tablespoons kosher salt (for boiling the water, do not add to the sauce)
- 1 pound dry spaghetti noodles (or any pasta of choice)
- 1 cup asparagus, chopped (optional)
- 1 English cucumber, halved and seeds removed
- 1 red bell pepper, chopped into bite-size pieces
- 1 cup shredded carrots (about 3 small carrots)
- 1/2 cup green onions, chopped
- 1/3 cup chopped cilantro (optional)
Sauce
- 1/3 cup soy sauce
- 1 tablespoon sesame oil
- 3 tablespoons rice vinegar
- 1/4 cup peanut butter (chunky or smooth, NOT natural)
- 3 tablespoons toasted sesame seeds
- 2 tablespoons brown sugar, packed
- 1 knob ginger (about 2 inches), roughly chopped
- 3 cloves garlic, smashed and peeled
- 1 teaspoon Sriracha hot sauce (or more to taste)
- A generous handful cilantro sprigs (about 1/4 bunch)
- 1–2 tablespoons water (to thin the sauce)
Garnishes
- Chopped cilantro
- Chopped green onion
- Sesame seeds
- Additional sesame oil (for drizzling)
Instructions
- Cook the noodles. Bring a large pot of water to a boil over high heat, seasoning it with 2 tablespoons kosher salt so it tastes like the ocean. Use a pot ideally 3 quarts or larger.
- Add noodles to boiling water. Add 1 pound spaghetti noodles and stir occasionally to prevent sticking. Set a timer for 5 minutes to start cooking.
- Prepare asparagus (if using). While the noodles cook, snap off the woody ends and chop the asparagus into bite-sized pieces to make about 1 cup.
- Add asparagus. After the noodles have boiled for 5 minutes, add the chopped asparagus and continue boiling together for about 2 more minutes until noodles are al dente (around 7-8 minutes total cooking time).
- Drain and rinse noodles and asparagus. Remove pot from heat, strain the noodles and asparagus in a colander, and rinse with cold water while tossing with hands to cool everything off, stop cooking, and remove starch for a smoother sauce.
- Toss noodles with sesame oil. Shake out excess water, transfer noodles to a large bowl and drizzle with 2 tablespoons sesame oil, tossing to coat evenly. Set aside.
- Make the sauce. Combine 1/3 cup soy sauce, 1 tablespoon sesame oil, 3 tablespoons rice vinegar, 1/4 cup peanut butter, 3 tablespoons toasted sesame seeds, 2 tablespoons brown sugar, 1 knob ginger, 3 cloves garlic, 1 teaspoon Sriracha, handful cilantro sprigs, and 1 tablespoon water in a blender. Blend 1-2 minutes until smooth, adding more water if needed to thin.
- Prep additional vegetables. Slice the seeded cucumber halves lengthwise into quarters and then chop into bite-sized pieces. Slice the red bell pepper into strips and then chop into thirds. Add 1 cup shredded carrots, 1/2 cup chopped green onions, and 1/3 cup chopped cilantro to the noodle bowl.
- Combine noodles, veggies and sauce. Pour the blended sauce over the noodles and vegetables. Toss thoroughly, using tongs if possible, to evenly coat everything.
- Serve and garnish. Divide the noodles and veggies into bowls or plates. Garnish with extra chopped cilantro, green onions, a sprinkle of sesame seeds, and a drizzle of additional sesame oil. Serve cold and enjoy!
Notes
- All vegetables are optional and interchangeable; feel free to add or omit based on preference.
- Use pre-toasted sesame seeds if possible to save time and enhance flavor.
- Do not add the kosher salt used for boiling noodles to the sauce—it’s only for seasoning the pasta water.
- The sauce can be adjusted for thickness by adding 1-2 tablespoons water as needed.
- For spicier noodles, increase the Sriracha amount.
- This dish is perfect for meal prep as it tastes great cold and keeps well in the fridge for a couple of days.
- Vegetables that don’t require cooking such as snap peas, shredded cabbage, or bean sprouts can be added for variety.
