Spicy Sesame Noodle Salad (Printable Version)

Chilled noodles in bold sesame-soy-chili dressing with cucumbers and fresh herbs. A quick, refreshing Asian-inspired dish.

# 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
06 - 1 tablespoon smooth peanut butter, optional
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 It:

01 - Cook the noodles according to package instructions. Drain and rinse under cold water until completely cool. Set aside.
02 - In a large bowl, whisk together sesame oil, soy sauce, rice vinegar, chili oil, peanut butter if using, sugar, garlic, and ginger until smooth and well combined.
03 - Add the cooled noodles to the bowl with the dressing. Toss well to coat evenly, ensuring every strand is covered.
04 - Add cucumber, spring onions, and half the sesame seeds, cilantro, and peanuts if using. Toss gently to combine without breaking the noodles.
05 - Transfer to a serving platter or individual bowls. Sprinkle with remaining sesame seeds, cilantro, and peanuts. Serve immediately or chilled.

# Expert Advice:

01 -
  • It comes together in under half an hour and tastes even better after sitting in the fridge for a bit.
  • The dressing is punchy enough to wake up your taste buds but flexible enough to dial up or down depending on your mood.
  • You can toss in whatever vegetables or proteins you have lying around without losing the soul of the dish.
02 -
  • Rinsing the noodles under cold water is not optional, if you skip this step they'll clump together and the salad will turn into a sticky mess.
  • Taste the dressing before you toss it with the noodles, because once it's mixed in, it's hard to adjust the seasoning evenly.
  • If you're making this ahead, hold back some of the cucumber and herbs to add just before serving so they stay bright and crunchy.
03 -
  • Toast your own sesame seeds in a dry pan for a minute or two if you have time, the flavor is so much deeper than store bought toasted ones.
  • Grate the garlic and ginger on a microplane instead of mincing them so they distribute evenly and don't leave big chunks that overpower a bite.
  • If you like things extra spicy, add a pinch of red pepper flakes to the dressing along with the chili oil for a more complex heat.
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