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Cold Sesame Noodle Salad

Cold sesame noodle salad with creamy peanut dressing and fresh vegetable toppings.
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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.

Ingredients

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  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://www.stacksipsnack.com/cold-sesame-noodle-salad/