Spicy Sesame Noodle Salad (Printable)

Chilled noodles tossed in bold sesame-soy-chili dressing with crisp cucumber and fresh herbs. Quick, refreshing, and vegetarian.

# What You’ll Need:

→ Noodles

01 - 8.8 oz dried wheat noodles or soba noodles

→ Dressing

02 - 3 tablespoons toasted sesame oil
03 - 2 tablespoons soy sauce
04 - 1.5 tablespoons rice vinegar
05 - 1 tablespoon chili oil, adjustable for heat preference
06 - 1 tablespoon smooth peanut butter, optional for creaminess
07 - 1 teaspoon sugar or honey
08 - 1 garlic clove, finely grated
09 - 1 teaspoon freshly grated ginger

→ Vegetables and Toppings

10 - 1 medium cucumber, julienned or thinly sliced
11 - 2 spring onions, thinly sliced
12 - 2 tablespoons toasted sesame seeds
13 - 0.25 cup fresh cilantro leaves, chopped
14 - 0.25 cup roasted peanuts, roughly chopped, optional

# How To Make:

01 - Bring a large pot of water to a boil. Add noodles and cook according to package instructions. Drain in a colander and rinse under cold running water until completely cooled. Transfer to a large mixing bowl.
02 - In a separate mixing bowl, whisk together sesame oil, soy sauce, rice vinegar, chili oil, peanut butter if using, sugar, grated garlic, and grated ginger until the mixture becomes smooth and emulsified.
03 - Pour the dressing over the cooled noodles in the large bowl. Using kitchen utensils or tongs, toss thoroughly to ensure all noodles are evenly coated with the dressing.
04 - Add the julienned cucumber, sliced spring onions, half of the sesame seeds, half of the cilantro, and half of the peanuts if using. Gently toss all components together until well combined.
05 - Transfer the noodle salad to a serving platter or divide among individual bowls. Sprinkle the remaining sesame seeds, cilantro, and peanuts over the top. Serve immediately at room temperature or chilled.

# Top Tips:

01 -
  • It comes together faster than ordering takeout and tastes twice as good.
  • The dressing clings to every strand of noodle without feeling heavy or greasy.
  • You can dial the heat up or down depending on your mood or who you're feeding.
  • It's one of those rare dishes that tastes even better after sitting in the fridge for a few hours.
02 -
  • If you don't rinse the noodles thoroughly under cold water, they'll stick together in a gummy mess and the salad will be ruined.
  • The dressing should taste slightly too strong on its own because the noodles and vegetables will dilute it once everything is tossed together.
  • Always taste before serving and adjust the chili oil, soy sauce, or vinegar to suit your palate, every brand is different.
03 -
  • Toast your sesame seeds in a dry pan for a minute or two until golden and fragrant, it makes them taste ten times better than store bought pre toasted ones.
  • If the dressing feels too thick, whisk in a tablespoon of cold water or extra rice vinegar to loosen it up without diluting the flavor.
  • Use kitchen scissors to snip the cilantro and spring onions directly over the bowl, it's faster and creates less mess than chopping on a board.
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