Pin it I threw this together on a sweltering Tuesday when turning on the stove felt like punishment. The noodles cooked fast, the dressing came together in one bowl, and within twenty minutes I was sitting on the back porch with a cold bowl of tangled, glossy noodles that tasted like the best kind of takeout. The chili oil pooled at the bottom, the cucumbers stayed crisp, and I ate straight from the mixing bowl because no one was watching. It became my go-to whenever the heat made cooking feel impossible.
I made this for a friend who claimed she hated cold noodles. She finished her bowl before I finished mine, then scraped the sesame seeds off the bottom with her fork. She asked for the recipe twice before leaving. Now she texts me photos of her own versions with different vegetables and extra peanuts, each one a little different but always recognizable.
Ingredients
- Dried wheat noodles or soba noodles: These hold the dressing without turning mushy, and rinsing them cold stops the cooking instantly so they stay springy.
- Toasted sesame oil: This is the backbone of the flavor, nutty and rich, and a little goes a long way so don't skip it.
- Soy sauce: It adds the salty depth that balances the heat and sweetness, and I always use low sodium so I can control the salt myself.
- Rice vinegar: The gentle tang cuts through the sesame oil and keeps the dressing from feeling flat.
- Chili oil: This is where the heat lives, and you can dial it up or down depending on your mood or who you're feeding.
- Smooth peanut butter: It makes the dressing cling and adds a creamy richness that feels indulgent without being heavy.
- Sugar or honey: Just enough sweetness to round out the heat and acidity, and honey makes it taste a little more homemade.
- Garlic clove: Freshly grated gives a sharp bite that mellows into the dressing as it sits.
- Freshly grated ginger: It adds a bright, spicy warmth that wakes up the whole dish.
- Cucumber: Julienned thin, it adds crunch and a cooling contrast to the heat.
- Spring onions: They bring a mild sharpness and a pop of green that makes the whole bowl look alive.
- Toasted sesame seeds: Nutty and crunchy, they stick to the noodles and add texture in every bite.
- Fresh cilantro leaves: Bright and herbaceous, they lighten the richness and make the dish feel fresh.
- Roasted peanuts: Roughly chopped, they add crunch and a toasty flavor that pairs perfectly with the sesame.
Instructions
- Cook and cool the noodles:
- Boil the noodles until just tender, then drain and rinse under cold water until they stop steaming. This keeps them from clumping and sets the texture so they stay firm in the salad.
- Make the dressing:
- Whisk the sesame oil, soy sauce, rice vinegar, chili oil, peanut butter, sugar, garlic, and ginger in a large bowl until smooth and glossy. Taste it and adjust the heat or sweetness to your liking.
- Toss the noodles:
- Add the cooled noodles to the dressing and toss with your hands or tongs until every strand is coated. The noodles will drink up the dressing as they sit.
- Add the vegetables:
- Fold in the cucumber, spring onions, and half the sesame seeds, cilantro, and peanuts. Toss gently so the vegetables stay crisp and the toppings don't all sink to the bottom.
- Serve and garnish:
- Transfer to a platter or individual bowls and sprinkle the remaining toppings over the top. Serve right away or chill for up to an hour before serving.
Pin it I brought this to a potluck once and watched people come back for seconds without saying a word. One person asked if I ordered it from somewhere, and I took that as the highest compliment. It sat next to casseroles and pasta bakes, but the bowl emptied first, and I left with nothing to take home.
Storing and Reheating
This salad keeps well in the fridge for up to two days in an airtight container. The noodles soak up more dressing as they sit, so the flavors get even bolder. I like eating it cold straight from the container, but you can let it sit at room temperature for ten minutes if you prefer. If it looks dry, drizzle a little more sesame oil or soy sauce over the top before serving.
Swaps and Variations
You can swap the wheat noodles for rice noodles or even spiralized zucchini if you want to keep it light. I have added shredded rotisserie chicken, crispy tofu, or even leftover grilled shrimp when I wanted more protein. For extra crunch, try adding shredded cabbage, snap peas, or thinly sliced bell peppers. If you do not have chili oil, a few dashes of hot sauce or a pinch of red pepper flakes will do the trick.
Serving Suggestions
This salad works as a light main dish on its own or as a side next to grilled meats or dumplings. I have served it alongside crispy spring rolls and it felt like a full meal. It pairs beautifully with a cold Riesling, iced green tea, or even a light lager if you are in the mood for something refreshing.
- Top with extra chili oil if you like things fiery.
- Add a squeeze of lime juice right before serving for brightness.
- Double the dressing and keep it in a jar for quick weeknight noodle bowls.
Pin it This is the kind of recipe that makes you feel capable in the kitchen without much effort. It tastes like you know what you are doing, even on the days when you are just winging it.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this dish actually improves when chilled. You can prepare the noodles and dressing up to 4 hours ahead. Add fresh vegetables and toppings just before serving to maintain crispness and prevent sogginess.
- → What's the best way to cool the noodles quickly?
After draining cooked noodles, rinse them under cold running water for 1-2 minutes while stirring gently. For faster cooling, spread them on a clean kitchen towel or baking sheet for 5 minutes before tossing with the dressing.
- → How do I adjust the heat level?
Start with 1 tablespoon of chili oil and taste the dressing before adding more. You can also add red pepper flakes, fresh Thai chilies, or sriracha to customize the spice level to your preference.
- → Can I use fresh noodles instead of dried?
Fresh noodles work well but require shorter cooking time—typically 3-4 minutes. Rinse thoroughly with cold water and pat dry to remove excess moisture before tossing with the dressing.
- → What proteins pair well with this dish?
Crispy tofu, shredded poached chicken, edamame, or chickpeas are excellent protein additions. For seafood, cooked shrimp or crab work beautifully. Add protein after preparing the base salad for best texture.
- → Is this dish gluten-free?
Regular wheat noodles contain gluten. Use gluten-free alternatives like rice noodles, buckwheat soba, or chickpea noodles. Verify all sauce ingredients are certified gluten-free, particularly soy sauce—use tamari instead if needed.