Cold Sesame Noodle Salad

A refreshing, nutty noodle dish that comes together quickly, then chills so the sesame–tahini dressing can permeate every strand. Light enough for a summer picnic yet satisfying as an easy week-night dinner.

Why You’ll Love This Recipe

• Quick but make-ahead friendly: about 15 minutes of hands-on preparation, then the refrigerator does the work.

• Balanced flavour: toasted sesame oil, tahini, soy sauce and a touch of honey create a savoury-sweet dressing with gentle heat.

• Highly customisable: works with wheat, rice, soba or even vegetable “noodles”, plus endless add-ins.

• Naturally dairy-free and easily made vegan or gluten-free.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 8 oz (225 g) dried noodles — thin spaghetti, linguine, lo mein or rice noodles

• 2 Tbsp tahini (or natural peanut butter)

• 3 Tbsp low-sodium soy sauce (or tamari)

• 2 Tbsp rice vinegar

• 1 Tbsp toasted sesame oil

• 1 tsp honey or maple syrup

• 1 tsp chili-garlic sauce or ½ tsp chili oil

• 1 clove garlic, minced

• 1 tsp freshly grated ginger

• 1 cup julienned cucumber

• 1 cup shredded carrot

• ½ red bell pepper, thinly sliced

• 2 green onions, finely sliced

• 1 Tbsp toasted sesame seeds, plus extra for serving

• Optional garnish: chopped fresh cilantro or crushed roasted peanuts

Directions

1. Cook the noodles in salted water until just tender (8–10 minutes for wheat noodles, 4–5 minutes for rice noodles). Drain, rinse under cold water and drain again thoroughly.

2. Prepare the dressing: In a large mixing bowl whisk together tahini, soy sauce, rice vinegar, sesame oil, honey, chili-garlic sauce, garlic and ginger until smooth.

3. Combine: Add the cooled noodles to the bowl; toss until evenly coated. Fold in cucumber, carrot, bell pepper and most of the green onions.

4. Chill: Cover and refrigerate for at least 30 minutes so the flavours can meld.

5. Serve: Sprinkle with sesame seeds and the remaining green onions (plus optional cilantro or peanuts). Taste and adjust seasoning just before serving.

Servings and timing

• Yield: 4 main-dish servings

• Active preparation: 15 minutes

• Cooking time: 10 minutes

• Chill time: at least 30 minutes

• Total time: approximately 55 minutes

Variations

• Protein boost: Top with shredded rotisserie chicken, edamame, sautéed shrimp or baked tofu.

• Spicier version: Increase the chili-garlic sauce or add ½ tsp crushed Sichuan pepper.

• Peanut twist: Replace tahini with peanut butter and add a squeeze of lime.

• Gluten-free: Choose rice noodles or 100 % buckwheat soba and substitute tamari for soy sauce.

• Lower-carb: Substitute half of the noodles with spiralised zucchini.

Storage / reheating

• Refrigerator: Store in an airtight container for up to 4 days; flavour improves overnight.

• Refresh before serving: Stir in a splash of warm water, extra soy sauce or vinegar to loosen the dressing. Serve chilled or at room temperature.

• Freezer: Not recommended, as freezing affects noodle texture and causes the dressing to separate.

FAQs

1. Can I use peanut butter instead of tahini?

Yes. Choose natural, unsweetened peanut butter for a similar creamy texture and nutty depth.

2. Which noodles work best?

Thin spaghetti, linguine, lo mein, rice-stick or buckwheat soba all pair well; cook just to al dente so they remain springy once chilled.

3. Is the dish vegan?

It can be. Replace honey with maple syrup or agave and use egg-free noodles.

4. How do I keep the noodles from sticking together?

Rinse them well in cold water, drain thoroughly, then toss immediately with the dressing, which contains sesame oil.

5. Can I make it a day ahead?

Certainly. The salad tastes even better after resting overnight. Give it a quick toss and add a splash of liquid before serving.

6. How spicy is it?

Mild to medium. Adjust the heat by increasing or decreasing the chili-garlic sauce or chili oil according to your preference.

7. Can I add other vegetables?

Yes—snap peas, shredded purple cabbage, baby spinach or blanched broccoli are all welcome additions.

8. What proteins pair well with the salad?

Grilled chicken, poached shrimp, smoked tofu or shredded roast duck turn it into a satisfying main course.

9. Can I freeze leftovers?

Freezing is not advised; the noodles soften excessively and the dressing can separate during thawing.

10. What can I use if I do not have rice vinegar?

Apple-cider vinegar or a light white-wine vinegar works; start with a slightly smaller amount and adjust to taste.

Conclusion

Cold Sesame Noodle Salad is a versatile, make-ahead dish that delivers rich flavour with minimal effort. Keep this recipe in your rotation for potlucks, lunches and warm-weather dinners—you will appreciate its balance of creamy sesame richness, crisp vegetables and refreshing chill every time.