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
Scale
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.
