The key to perfect texture in any noodle salad is shocking the cooked pasta in ice water to stop the cooking process immediately. This technique ensures your cold sesame noodle salad has a delightfully springy, never mushy, bite that holds up to the robust dressing. I learned this trick years ago, trying to recreate a takeout favorite that always turned soggy in my own kitchen. It was a game-changer. This dish became our go-to for those evenings when the sun is still high, the kitchen is too warm, and the thought of turning on the stove feels like a chore. This Cold Sesame Noodle Salad is more than just a meal; it’s a cool, crunchy, flavor-packed solution for busy days. It’s the kind of recipe that feels like a treat but comes together with simple ingredients, warm memories, and minimal effort. It’s comfort food, made easy, and it’s about to become your new favorite answer to the question of what’s for dinner.
Table of Contents
Cold Sesame Noodle Salad
A refreshing and flavorful noodle salad perfect for warm days. The key is shocking the cooked pasta in ice water for a delightfully springy texture that holds up to a creamy, nutty sesame dressing. It's a quick, customizable meal that comes together with minimal effort.
- Prep Time: 20min
- Cook Time: 10min
- Total Time: 30min
- Yield: 6 servings 1x
- Category: dinner
- Method: boiling, tossing
- Cuisine: Asian
Ingredients
- 12 ounces spaghetti, linguine, or lo mein noodles
- 1 large English cucumber, julienned or spiralized
- 2 large carrots, julienned or grated
- 1 red bell pepper, thinly sliced
- 4 green onions, thinly sliced (white and green parts separated)
- 1 cup shredded red cabbage
- ½ cup chopped roasted peanuts or cashews
- Fresh cilantro, for garnish
- ⅓ cup creamy peanut butter or tahini
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 3 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons honey or maple syrup
- 1 tablespoon fresh grated ginger
- 2 cloves garlic, minced
- 1-2 teaspoons sriracha or chili-garlic sauce (optional, for heat)
- 2-4 tablespoons warm water, to thin dressing as needed
Instructions
- Cook and shock the noodles. Bring a large pot of salted water to a boil. Cook pasta al dente according to package directions. Drain and immediately plunge into a large bowl of ice water for 2-3 minutes until completely cold. Drain thoroughly.
- Make the dressing. In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha (if using) until smooth. Whisk in warm water, one tablespoon at a time, until dressing is creamy and pourable.
- Combine and toss. In a large mixing bowl, combine the chilled noodles, cucumber, carrots, bell pepper, the white parts of the green onions, and shredded cabbage. Pour about three-quarters of the dressing over the top and toss thoroughly until everything is coated. Let sit for 5 minutes, then toss again.
- Finish and serve. Taste and add remaining dressing if desired. Transfer to a serving platter and top with the green parts of the onions, chopped nuts, and fresh cilantro.
Notes
Do not skip the ice bath for the noodles; it prevents mushiness. For best flavor, use fresh ginger and garlic. The salad stores well in the refrigerator for up to 4 days. For a gluten-free version, use tamari and gluten-free noodles. For a nut-free version, use sunflower seed butter and sunflower seeds.
Nutrition
- Serving Size: 6
- Calories: 420
- Sugar: 12
- Sodium: 600
- Fat: 16
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 6
- Protein: 14
- Cholesterol: 0
Ingredients List for Cold Sesame Noodle Salad
This Cold Sesame Noodle Salad recipe is all about building layers of flavor and texture with straightforward ingredients. You likely have most of these in your pantry already, making it one of those perfect cheap dinners for a family.
For the Noodles & Veggies:
- 12 ounces spaghetti, linguine, or lo mein noodles
- 1 large English cucumber, julienned or spiralized
- 2 large carrots, julienned or grated
- 1 red bell pepper, thinly sliced
- 4 green onions, thinly sliced (white and green parts separated)
- 1 cup shredded red cabbage
- ½ cup chopped roasted peanuts or cashews
- Fresh cilantro, for garnish
For the Sesame Dressing:
- ⅓ cup creamy peanut butter or tahini
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 3 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons honey or maple syrup
- 1 tablespoon fresh grated ginger
- 2 cloves garlic, minced
- 1-2 teaspoons sriracha or chili-garlic sauce (optional, for heat)
- 2-4 tablespoons warm water, to thin dressing as needed
Smart Swaps:
- Gluten-Free: Use tamari instead of soy sauce and your favorite gluten-free noodles, like brown rice spaghetti.
- Nut-Free: Substitute sunflower seed butter for the peanut butter and top with toasted sunflower seeds.
- Protein Boost: Add shredded rotisserie chicken, baked tofu, or edamame for a more filling meal.
Timing for Cold Sesame Noodle Salad
One of the best parts of this recipe is how quickly it comes together, fitting perfectly into the category of quick summer meals.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for noodles)
- Total Time: 30 minutes
That’s about 30% faster than waiting for delivery, and you get the satisfaction of making it yourself.
Step-by-Step Instructions
Let’s walk through making this vibrant Cold Sesame Noodle Salad. The process is simple, but a few key steps make all the difference.
1. Cook and Shock the Noodles.
Bring a large pot of salted water to a boil. Cook your pasta according to package directions for al dente. As soon as the noodles are done, drain them and immediately plunge them into a large bowl of ice water. Let them sit for 2-3 minutes until completely cold. This “shocking” step is non-negotiable for that perfect, springy texture. Drain thoroughly.
2. Whisk the Magic Dressing.
While the noodles cook, make the dressing. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and sriracha (if using) until completely smooth. The dressing will be thick. Whisk in warm water, one tablespoon at a time, until it reaches a creamy, pourable consistency.
3. Combine and Toss.
In your largest mixing bowl, combine the chilled, drained noodles, cucumber, carrots, bell pepper, the white parts of the green onions, and shredded cabbage. Pour about three-quarters of the dressing over the top. Using tongs or two large spoons, toss everything together until every strand is beautifully coated. Let it sit for 5 minutes, then toss again—the noodles will absorb some of the dressing.
4. Finish and Serve.
Give the salad a final taste. If it needs more dressing, add the rest. Transfer to a serving platter or bowl and top with the green parts of the onions, chopped nuts, and fresh cilantro. For another fantastic cold salad option that celebrates fresh produce, try our vibrant Strawberry Spinach Salad.
Nutritional Information (Per Serving, serves 6)
This Cold Sesame Noodle Salad is a balanced and satisfying meal. Approximate values are:
- Calories: ~420
- Protein: 14g
- Carbohydrates: 58g
- Fat: 16g
- Fiber: 6g
The veggies provide vitamins A and C, while the sesame oil and peanut butter offer healthy fats. Using whole wheat noodles can increase the fiber content even more.
Equipment Needed
You don’t need any fancy gadgets for this Cold Sesame Noodle Salad. A regular kitchen will have everything:
- Large pot for boiling noodles
- Large bowl for ice bath
- Medium mixing bowl for dressing
- Whisk
- Vegetable peeler, julienne peeler, or box grater for the carrots and cucumber
- Sharp knife and cutting board
- Measuring cups and spoons
- Tongs or large spoons for tossing
Why You’ll Love This Recipe
This Cold Sesame Noodle Salad checks all the boxes for a perfect summer dinner idea for family.
- No-Cook (Mostly): Beyond boiling the pasta, there’s zero stove work, keeping your kitchen cool.
- Meal Prep Champion: It tastes even better the next day as the flavors meld, making it ideal for lunches.
- Endlessly Customizable: Use whatever crunchy veggies you have on hand—snap peas, radishes, or broccoli slaw all work wonderfully.
- Crowd-Pleasing Flavor: The creamy, nutty, savory-sweet dressing is universally loved by both adults and kids.
- Regular kitchen, regular time, great results. It proves a fantastic meal doesn’t require complicated techniques.
Healthier Alternatives
You can easily tweak this Cold Sesame Noodle Salad to fit different dietary needs without sacrificing flavor.
- Lower-Carb: Swap the spaghetti for spiralized zucchini or yellow squash noodles (zoodles). You can skip the boiling step and just toss them raw with the dressing.
- Higher-Protein: Stir in a can of rinsed chickpeas, a cup of shelled edamame, or some shredded chicken. Our Chickpea Feta Avocado Salad is another great high-protein, veggie-forward option.
- Reduced-Sugar: Use a sugar-free maple syrup alternative or reduce the honey by half.
- Oil-Light: Use only one tablespoon of sesame oil and increase the warm water to achieve the right dressing consistency.
Serving Suggestions
This salad is a complete meal on its own, but it also plays well with others. For summer dinner recipes for family, consider these pairings:
- Serve it alongside grilled chicken skewers or salmon for a more formal dinner.
- For a lighter spread, pair it with a simple miso soup or spring rolls.
- Garnish is key! Don’t skip the extra nuts, green onions, and cilantro for that final pop of freshness and crunch.
- If you’re craving similar Asian-inspired flavors in a handheld format, you must try our Thai Peanut Chicken Wraps.
Common Mistakes to Avoid
A few simple missteps can change your Cold Sesame Noodle Salad. Here’s how to avoid them:
- Skipping the Ice Bath: This is the #1 reason for a mushy salad. The residual heat will continue to cook the pasta. Shock it for perfect texture.
- Not Tossing Thoroughly: Use a big bowl and take your time tossing. Every noodle and veggie piece should get acquainted with the dressing.
- Using Jarred, Pre-Minced Garlic and Ginger: The flavor difference with fresh is night and day. A microplane makes grating them a breeze.
- Adding Dressing to Hot Noodles: The noodles will greedily soak up all the dressing and become gummy. Always cool the noodles completely first.
- Forgetting to Season the Pasta Water: Salt your boiling water generously—it’s your only chance to season the noodles themselves.
Storing Tips
This Cold Sesame Noodle Salad is a fantastic make-ahead dish, ideal for your weekly summer food ideas dinner rotation.
- Refrigerator: Store in an airtight container for up to 4 days. The veggies will soften slightly but the flavors will deepen wonderfully.
- Freezer: I don’t recommend freezing, as the texture of the fresh vegetables and noodles will suffer.
- Reviving Leftovers: If the salad seems dry after chilling, revive it with a squeeze of fresh lime juice or a tiny splash of water mixed with a teaspoon of soy sauce before serving. For a warm, comforting noodle dish that stores and reheats beautifully, check out our Lemon Garlic Chicken Orzo.
Conclusion
At its heart, this Cold Sesame Noodle Salad is about simplicity meeting big flavor. It’s the answer to hectic weeknights, packed lunches, and those times you just want something refreshing and satisfying without a lot of fuss. It’s food that feels like home, even when that home is too warm to turn on the oven. I hope this recipe brings as much joy and ease to your table as it has to mine. Give it a try this week, and let me know how it turned out in the comments below! Don’t forget to tag @StackSipSnack on Pinterest so I can see your beautiful creations. And if you’re looking for more light and fresh salad inspiration, our Spring Mix Salad with Honey Mustard Dressing is another reader favorite.
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FAQs about Cold Sesame Noodle Salad
What kind of noodles are best for sesame noodles?
Wheat-based noodles like Chinese egg noodles, ramen noodles, udon noodles, or even spaghetti work well for cold sesame noodle salad. The key is to choose a noodle that holds the sauce well. Avoid very thin noodles, as they can become soggy.
What is sesame paste made of?
Sesame paste (also called tahini) is made from ground sesame seeds. The seeds are typically hulled and then toasted or roasted before grinding. Some varieties may also include salt or oil.
How long does cold sesame noodle salad last?
Cold sesame noodle salad typically lasts for 3-4 days in the refrigerator, stored in an airtight container. The noodles may absorb some of the sauce over time, so you may want to add a little extra sauce when serving leftovers.
What can I add to sesame noodles?
You can add various toppings and mix-ins to your cold sesame noodles. Popular choices include shredded carrots, cucumbers, scallions, bean sprouts, edamame, sliced bell peppers, chili oil, peanuts, sesame seeds, grilled chicken, shrimp, or tofu.
Can I make sesame noodles ahead of time?
Yes, you can make the sesame sauce ahead of time and store it in the refrigerator for up to 3 days. Cook the noodles just before serving, or shortly before and toss with a little oil, as they tend to stick together. Combine the noodles and sauce just before serving to prevent the noodles from becoming too soggy.
Are sesame noodles spicy?
Sesame noodles can be spicy or mild, depending on the ingredients used. Many recipes include chili oil, chili flakes, or sriracha to add heat. You can adjust the amount of these ingredients to your desired spice level or omit them altogether for a milder flavor.
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