Cold Sesame Noodle Salad Busy Picnics Rely On
Cold sesame noodle salad is a picnic staple: springy noodles, a creamy sesame-peanut dressing, and crunchy vegetables that hold up well when made ahead and served cold.
Equipment
- Large pot
- Colander
- Large bowl
- Medium Bowl
- Whisk
- Tongs
- Lidded container (for chilling/transport)
Ingredients
For the noodles and vegetables
- 250 g dried wheat noodles (such as spaghetti, thin Chinese wheat noodles, or udon)
- 1 medium cucumber seeds scooped and cut into thin matchsticks (about 180 g / 6 oz)
- 1 medium carrot peeled and cut into thin matchsticks (about 120 g / 4 oz)
- 3 scallions thinly sliced (white and green parts)
- 2 tbsp toasted sesame seeds white, black, or a mix
- 1 small red bell pepper optional, thinly sliced
- 150–200 g shredded cooked chicken or baked tofu optional
For the sesame-peanut dressing
- 3 tbsp smooth peanut butter (48 g)
- 2 tbsp tahini or Chinese sesame paste (30 g)
- 3 tbsp soy sauce light or all-purpose (45 ml)
- 2 tbsp unseasoned rice vinegar (30 ml)
- 1 tbsp toasted sesame oil (15 ml)
- 1–2 tbsp neutral oil (such as canola, grapeseed, or sunflower) (15–30 ml); plus 1 tsp used to coat noodles from this amount
- 1 tbsp brown sugar or honey (12 g)
- 1 small garlic clove very finely minced or grated
- 1–2 tsp fresh ginger grated (optional but recommended)
- 1–2 tsp chili crisp, chili oil, or sriracha to taste
- 3–5 tbsp cold water as needed to thin (45–75 ml)
To finish (right before serving)
- 1 small lime cut into wedges
- extra chili oil or chili crisp to taste
- 1 handful fresh cilantro leaves roughly chopped (optional)
Instructions
- Cook the noodles. Bring a large pot of salted water to a boil. Cook the noodles according to package directions until just tender (spaghetti usually 8–10 minutes; thinner Asian noodles often 4–6 minutes).
- Rinse and cool properly. Drain in a colander, then immediately rinse under cold running water, tossing until completely cool. Shake off as much excess water as you can.
- Toss with a bit of oil. Transfer cooled noodles to a large bowl and drizzle with about 1 tsp neutral oil (from the dressing oil) or a few drops of sesame oil; toss to lightly coat to prevent clumping.
- Prep the vegetables. Cut cucumber and carrot into thin matchsticks and slice the scallions. If using bell pepper or cooked chicken/tofu, prep those as well.
- Make the sesame-peanut dressing. In a medium bowl, whisk together peanut butter, tahini, soy sauce, rice vinegar, toasted sesame oil, remaining neutral oil, brown sugar or honey, garlic, ginger (if using), and chili crisp/oil or sriracha. Add cold water 1 tbsp at a time until smooth and pourable (like heavy cream).
- Taste and adjust the dressing. Taste with a noodle or cucumber. If too salty, add a splash more water or a bit more sugar. If flat, add another teaspoon of vinegar or a pinch of salt.
- Combine noodles and dressing. Pour about two-thirds of the dressing over the cooled noodles and toss until evenly coated. Add more dressing as needed so noodles are generously sauced but not swimming.
- Fold in vegetables and protein. Add cucumber, carrot, scallions, sesame seeds, and bell pepper (if using). Fold in shredded chicken or tofu if using. Toss gently to distribute.
- Chill for best texture. Cover and chill at least 30 minutes and up to 24 hours. If noodles seem tight or dry after chilling, loosen with a spoonful of water and a drizzle of sesame oil.
- Finish and pack for the picnic. Right before serving, taste again; squeeze over lime and add more chili oil if desired. Adjust salt or vinegar if needed. Pack in a well-sealed container; keep lime wedges and extra chili oil separate if you want people to customize.
Nutrition
Calories: 520kcalCarbohydrates: 66gProtein: 15gFat: 22gSaturated Fat: 3gSodium: 950mgPotassium: 520mgFiber: 5gSugar: 10gVitamin A: 6500IUVitamin C: 18mgCalcium: 90mgIron: 3.2mg
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