Cold Sesame Noodles
Silky chilled noodles coated in a rich sesame sauce with fresh vegetables and a nutty, savory finish. Perfect as a light summer meal or side dish.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 12g
Ingredients
- 8 oz dried Chinese egg noodles or ramen
- 3 tbsp sesame paste
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- ½ tbsp fresh ginger, minced
- 1 tsp honey or sugar
- ½ tsp chili oil or sriracha
- 2 tbsp warm water
- ½ whole cucumber, julienned
- ½ cup carrots, julienned
- 2 stalks green onions, sliced
- 1 tbsp sesame seeds
Instructions
- 1
Mince garlic and ginger, and julienne cucumber and carrots into thin matchsticks.
- 2
In a small bowl, whisk together sesame paste, soy sauce, rice vinegar, sesame oil, garlic, ginger, honey, and chili oil until smooth. Add warm water a little at a time to reach a pourable consistency.
- 3
Bring a large pot of water to a boil. Add noodles and cook according to package directions until al dente.
- 4
Drain noodles in a colander and rinse under cold running water until completely cooled, stirring gently to separate.
- 5
Transfer cooled noodles to a serving bowl. Pour sesame sauce over noodles and toss until evenly coated.
- 6
Top with julienned cucumber, carrots, green onions, and sesame seeds. Serve chilled or at room temperature.
Tools you’ll need
- large pot
- colander
- small mixing bowl
- whisk
- cutting board
- chef's knife
- serving bowl
- tongs or pasta fork
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