This cold Sesame Noodle Salad is packed with flavor and easy to make. The noodles are tossed in a creamy and flavourful sesame dressing and crunchy veggies. It is the perfect side or light lunch in the summer. Perfect to pack for a picnic, bbq or potluck.
This cold sesame noodle salad is perfect for the summer season, it is light and packed with flavor from just a few ingredients. Make it ahead of time to bring to all the summer parties or as a packed lunch.
For more pasta salad recipes like this cold ramen noodle salad, check out this Cold noodle salad or this Sun dried tomato pasta salad for another summer favourite.
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Ingredients
Making this cold asian noodle salad is easy, take a look at the ingredient list below.
For the full recipe with the quantities, see the recipe card below.
- Noodles of choice, udon noodles, rice noodles, ramen or soba noodles
- Green onions, finely sliced (scallions)
- Edamame, cooked and shelled
- English cucumber, julienned
- Fresh Cilantro, optional for topping
Sesame Sauce
- Soy sauce or tamari, use low sodium or gluten free if desired.
- Chinese sesame paste or tahini, gives the sauce a creamy consistency and a lovely sesame flavor. Can also be replaced with peanut butter.
- Peanut butter, preferably all natural, creamy or crunchy. Can also be replaced with tahini.
- Rice vinegar, to bring some acidity to the sauce. Can also be replaced with fresh lime juice.
- Sesame oli, ads a lovely sesame flavor.
- Sugar, to balance out the acidity from the vinegar and to balance the flavors in this creamy sesame sauce.
- Ginger, peeled and grated
- Garlic, chopped or grated
- Hot water, to thin out the sauce to desired consistency
- Sesame seeds, either black or white or a mixture of both.
- Chili oil, Sriracha or red pepper flakes (optional) add to taste
See recipe card for quantities.
Instructions
Making this cold sesame noodles is really easy and fast. Just follow the step-by-step photos below.
For the full instructions see the recipe card at the bottom.
- Step 1: Add all the ingredients for the sauce in a large bowl.
- Step 2: Stir the sauce well and cook the noodles according to the package instructions, since well in cold water.
- Step 3: Add the cooked noodles to the sauce and stir well to coat.
- Step 4: To the noodles, add the edamame, cucumber and green onions. Toss well.
Hint: Top the noodles with some extra sesame seeds, coriander and some chili flakes or chili oil for some added spice if desired.
Substitutions and Variations
- Onion – the green onion tastes great in this cold peanut sesame noodles, but it can also be replaced with shallot or red onion. Pickled red onion is also another great option.
- Gluten free – to make this dish gluten-free, use certified gluten free noodles, like rice noodles. And ensure the soy sauce is gluten free.
- Veggies – add more veggies to these creamy sesame noodles, like sliced bell peppers, carrots or shredded cabbage.
- Noodles – Use your favorite noodles for this recipe, udon noodles, rice noodles, ramen or even lingerie will work.
- Chinese sesame paste, can sometimes be hard to find so substitute with tahini, gives the sauce a creamy consistency and a lovely sesame flavor. Can also be replaced with peanut butter.
- Herbs – instead of topping this cucumber and noodle salad with chopped fresh cilantro, other herbs like parsley, basil or chopped chives also works well.
Also see this Summer Rolls with Peanut Butter Sauce recipe or this Carrot and cabbage salad with creamy peanut butter sauce.
Storage
Store these tahini sesame noodles in an airtight container in the fridge for up to 4 days. Give the noodles a good stir before serving since the sauce can sink to the bottom of the container when stored.
This salad does not freeze well so I don’t recommend it.
Top Tip
To avoid mushy noodles, cook them just to al dente according to the package instructions and then immediately rinse them in cold water. Toss them with the sauce to coat all the noodles well and prevent them from stickling together.
FAQ
Yes! to make a gluten-free noodle salad, use certified gluten free noodles, like rice noodles. And ensure the soy sauce is gluten free for the sauce.
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This cold Sesame Noodle Salad is packed with flavor and easy to make. The noodles are tossed in a creamy and flavourful sesame dressing and crunchy veggies. It is the perfect side or light lunch in the summer. Perfect to pack for a picnic, bbq or potluck.
- 8 ounces noodles of choice, udon noodles, rice noodles, ramen or soba noodles
- 2-3 green onions finely sliced (scallions)
- 1 cup edamame cooked and shelled
- 1 cup English cucumber julienned
- Cilantro optional for topping
- ¼ cup low sodium soy sauce or tamari
- 2 tablespoons Chinese sesame paste or tahini
- 1 tablespoon peanut butter creamy or crunchy
- 1 ½ tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon fresh grated ginger
- 2 cloves garlic grated
- 2 tablespoons water
- 1 tablespoon sesame seeds plus more for garnish
- ¼- 1 tablespoons chili oil Sriracha or red pepper flakes (optional) add to taste
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Cook the noodles of choice according to the packet instructions. Strain the noodles and rinse them in cold water.
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While the noodles are cooking, make the sauce. In a serving bowl, stir together all the ingredients until smooth.
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To the bowl with the sauce, add the noodles, edamame, cucumbers and green onions. Toss well and then top with some eta green onions, sesame seeds and fresh cilantro if desired.
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