Description
These refreshing cold sesame noodles are tossed in a creamy, savory sesame sauce made with tahini, soy sauce, garlic, ginger, and a touch of chili flakes. Perfect as an easy lunch or side dish, this recipe combines tender noodles with crisp cucumber and green onions for a light, flavorful meal served chilled.
Ingredients
Noodles
- 300 g noodles, such as spaghetti, soba, or Chinese wheat noodles
Sauce
- 1/4 cup tahini
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp peanut butter
- 1 garlic clove, minced
- 1 tsp fresh ginger, grated
- 1–2 tbsp cold water
- 1/2 tsp chili flakes
Vegetables and Garnish
- 1 cucumber, julienned
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Cook the noodles: Boil the noodles according to the package directions until tender. Drain and immediately rinse them thoroughly under cold water to stop the cooking process and cool the noodles.
- Prepare the sauce: In a bowl, whisk together tahini, soy sauce, rice vinegar, sesame oil, honey, peanut butter, minced garlic, grated ginger, and chili flakes until smooth and well combined.
- Adjust sauce consistency: Gradually add 1 to 2 tablespoons of cold water to the sauce, whisking continuously, until it reaches a smooth and pourable consistency that will coat the noodles evenly.
- Toss noodles with sauce: Combine the chilled noodles with the prepared sesame sauce, mixing gently to ensure every strand is covered.
- Add vegetables: Toss in the julienned cucumber and sliced green onions to add crunch and freshness.
- Garnish and serve: Sprinkle the dish with sesame seeds as a final touch and serve the noodles chilled for a refreshing meal.
Notes
- Add shredded chicken, tofu, or edamame for extra protein.
- Adjust the water amount based on the desired thickness of the sesame sauce.
- For a spicier version, incorporate chili crisp or sriracha into the sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Side Dish, Noodles
- Method: Stovetop, No-Cook
- Cuisine: Chinese-inspired
