Cold Sesame Noodle Bowl
The only heat required here is boiling water for the noodles — and you can even do that in the morning before the kitchen warms up. Tossed in a nutty, savory sesame-peanut sauce and loaded with crunchy vegetables, these cold noodles are the summer dinner that gets better as it sits. Make it ahead, pull it straight from the fridge, and serve with a cold beer or iced green tea. This is the meal that makes you look forward to leftovers.
Dinner · One-Pan, Vegan Option, Summer • 25 min
Ingredients
- 12 ounces dried soba noodles, lo mein noodles, or spaghetti
- ¼ cup creamy peanut butter or Chinese sesame paste (tahini works in a pinch)
- 3 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger (from a 1-inch piece)
- 1 garlic clove, grated or minced
- 2 -3 tablespoons warm water, to thin the sauce
- 1 teaspoon chili crisp or sriracha (optional, for heat)
- 1 cup shredded carrots
- 1 English cucumber, halved lengthwise and thinly sliced
- 4 scallions, thinly sliced on the diagonal
- ¼ cup chopped roasted peanuts or cashews
- 1 tablespoon sesame seeds (black or white)
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving
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Steps
- Bring a large pot of salted water to a boil. Cook the noodles according to package directions until just tender — soba noodles usually take 4-5 minutes, spaghetti about 8-9. You want them al dente; they'll soften slightly as they cool. Drain in a colander and rinse thoroughly under cold running water until the noodles are completely cool. Shake off excess water and set aside to drain well.
- While the noodles cook, make the sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, and grated garlic. Add warm water 1 tablespoon at a time, whisking until the sauce is smooth and pourable — it should be the consistency of heavy cream. Whisk in the chili crisp or sriracha if using. Taste and adjust: add more soy sauce for salt, more honey for sweetness, more vinegar for tang.
- In a large bowl (or back in the same pot you used for the noodles — one less dish to wash), combine the cooled noodles and the sesame sauce. Use tongs or two forks to toss until every strand is coated. The noodles will drink up the sauce as they sit, so don't panic if it looks saucy — that's the point.
- Add the shredded carrots, sliced cucumber, and half the scallions to the bowl. Toss gently to distribute the vegetables. Transfer to a serving platter or divide among bowls.
- Top with the remaining scallions, chopped peanuts, sesame seeds, and cilantro if using. Serve cold or at room temperature with lime wedges on the side — a squeeze of lime right before eating brightens everything up. This is even better after 30 minutes in the fridge, and peak-flavor the next day for lunch.
Tips & Variations
Make Ahead
This is the ultimate make-ahead summer dinner. Assemble the entire dish (minus the garnishes — peanuts, sesame seeds, cilantro) up to 24 hours ahead and refrigerate in an airtight container. The noodles absorb the sauce overnight and taste even better on day two. Bring to room temperature for 15 minutes before serving, or eat straight from the fridge on a hot day. Add the crunchy garnishes right before serving so they stay crisp.
Storage
Store in an airtight container in the refrigerator for up to 4 days. The noodles may tighten up when cold — let them sit at room temperature for 10-15 minutes before eating, or microwave for 30 seconds to take the chill off without cooking anything further. Do not freeze; the noodles will turn to mush.
Substitutions
Any long noodle works here — soba (buckwheat), udon, lo mein, spaghetti, or even rice noodles. For gluten-free, use 100% buckwheat soba or rice noodles and tamari instead of soy sauce. Swap the peanut butter for almond butter or sunflower seed butter for a nut-free version. Add shredded rotisserie chicken, pan-seared shrimp, or cubed tofu for extra protein. Thinly sliced bell peppers, snap peas, edamame, or shredded red cabbage all make great vegetable additions. Use agave instead of honey for a fully vegan version.
Nutrition
Per serving: 1¼ cups (about ¼ of the recipe)
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
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