Cold Sesame Noodles

These cold sesame noodles are perfect for snacking or easy make-ahead meals. Tender noodles are tossed in a creamy peanut-sesame sauce with soy, rice vinegar, ginger, and just a hint of heat, making them ideal served cold.

What You’ll Need:

• Spaghettini: Spaghettini are thin noodles that soak up the sauce and chill quickly. For extra flavor, try soba noodles, or swap in ramen or rice noodles.
• Peanut Butter: For the dressing, choose smooth peanut butter (not chunky). Natural peanut butter will work, but it may need a little extra warm water to blend smoothly.
• Seasoning: Fresh ginger adds warmth (use a microplane grater). Sriracha can be swapped for red pepper flakes, and honey can be replaced with maple syrup.
• Variations: Add chili crisp for extra heat, replace half the peanut butter with tahini, or toss in some chicken or tofu to turn it into a main dish.

Cold Noodles, Quick Method

1. Cook the noodles, then rinse them in cold water.
2. Whisk together dressing ingredients (full recipe below) and toss with chilled noodles.
3. Refrigerate and add toppings just before serving.

Leftovers Made Easy

Keep noodles in an airtight container in the refrigerator for up to 4 days. Stir before serving and loosen with a splash of warm water, if needed.

Freezing the sauce is fine, but don’t freeze the noodles since it changes the texture.

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Prep Time 15 minutes minutes

Chill Time 30 minutes minutes

Total Time 45 minutes minutes

• Cook noodles according to package directions until tender. Drain well and rinse under cold water to stop cooking. Set aside.

• Meanwhile, in a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, and ginger until smooth.

• Add warm water, a little at a time, until the dressing reaches a pourable consistency.

• Toss the cold noodles with the sesame dressing until evenly coated.

• Cover and refrigerate for at least 30 minutes to let the flavors blend.

• Just before serving, stir in green onions. Garnish as desired.

For extra crunch, add chopped peanuts, julienned carrots or cucumber, fresh bean sprouts, or sesame seeds for garnish.
Adjust sriracha to your preferred heat level.
Keep leftovers in an airtight container in the refrigerator for up to 4 days. 

Calories: 580 | Carbohydrates: 78g | Protein: 20g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 1009mg | Potassium: 436mg | Fiber: 5g | Sugar: 12g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad

Cuisine Asian

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