These cold sesame noodles are perfect as a side dish or an easy make-ahead meal. Tender noodles are tossed in a creamy peanut-sesame sauce with soy, rice vinegar, ginger, and just a hint of heat.

cold sesame noodle salad in white bowl

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Holly’s Recipe Highlights

Cold sesame noodles are a dish my mom often makes for family gatherings. This version is easy to make and keeps well in the fridge for a few days.

  • Flavor: Nutty, savory, and refreshing, with lots of sesame and peanut flavor. It’s totally crave-worthy.
  • Skill Level: Pantry staples and simple steps make this a beginner-friendly noodle recipe.
  • Time-Saving Tip: Use pre-minced garlic and pre-grated ginger or bottled ginger paste to skip extra prep.
  • Serving Suggestions: Serve as a side with teriyaki chicken or honey-glazed salmon.  
Rice vinegar, honey, spahettini, sriracha, sesame oil, peanut butter, soy sauce, ginger, green onions, water, and garlic with labels to make Cold Sesame Noodles

Ingredient Tips

  • Spaghettini: Spaghettini are thin noodles that cook quickly. You can replace them with any type of noodles, such as soba noodles, ramen, or rice noodles.
  • Peanut Butter: For the dressing, choose smooth peanut butter (not chunky). Natural peanut butter will work, but it may need a little extra warm water to blend smoothly.
  • Seasoning: Fresh ginger adds flavor (use a microplane grater). Sriracha can be swapped for red pepper flakes, and honey can be replaced with maple syrup.
  • Variations: Add chili crisp for extra heat, replace half the peanut butter with tahini, or toss in some chicken or tofu to turn it into a main dish.
Peanut butter, soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, and ginger in a bowl to make the sauce for cold sesame noodles
Peanut sauce in a bowl with a whisk to make cold sesame noodles
peanut sauce being drizzled over cooked and cooled spaghetti noodles to make cold sesame noodles

Cold Noodles, Quick Method

  1. Cook the noodles, then rinse them in cold water.
  2. Whisk together dressing ingredients (full recipe below) and toss with chilled noodles.
  3. Refrigerate and add toppings just before serving.

Holly’s Kitchen Tips

  • Rinse the noodles thoroughly in cold water to prevent them from sticking or becoming starchy.
  • Letting it chill for at least 30 minutes helps the flavors develop.
  • Add vegetables just before serving to help keep them crisp.
  • If the noodles dry out in the fridge, toss with warm water or a small amount of soy sauce to loosen them up.
Overhead view of a serving dish of cold sesame noodles topped with matchstick carrots, sliced green onion, sesame seeds and chopped peanuts

Leftovers Made Easy

Keep noodles in an airtight container in the refrigerator for up to 4 days. Stir before serving and loosen with a splash of warm water, if needed.

Freezing the sauce is fine, but don’t freeze the noodles since it changes the texture.

Easy Cold Side Salads

Did you enjoy these Cold Sesame Noodles? Leave a rating and comment below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
Close up of a bowl of cold sesame noodles topped with matchstick carrots, green onion, chopped peanuts and sesame seeds
5 from 1 vote
Author Holly Nilsson

Cold Sesame Noodles

Author Holly Nilsson
Servings 4
Nutty, savory cold sesame noodles are perfect for a quick lunch, a light dinner, or a side dish.
Save Rate Print
Servings 4
Prep Time 10 minutes
Cook Time 8 minutes
Chill Time 30 minutes
Total Time 48 minutes
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Equipment

Ingredients  

  • 12 ounces spaghettini or thin long pasta
  • ½ cup creamy peanut butter
  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar
  • 4 teaspoons sesame oil
  • 4 teaspoons honey
  • 2 teaspoons sriracha or to taste
  • 2 cloves garlic minced
  • 2 teaspoons grated fresh ginger
  • 6 tablespoons warm water more if needed
  • 2 green onions for serving
  • toppings as desired *see notes

Instructions 

  • Cook noodles according to package directions until tender. Drain well and rinse under cold water to stop cooking. Set aside.
  • Meanwhile, in a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, and ginger until smooth.
  • Add warm water, a little at a time, until the dressing reaches a pourable consistency.
  • Toss the cold noodles with the sesame dressing until evenly coated.
  • Cover and refrigerate for at least 30 minutes to let the flavors blend.
  • Just before serving, stir in green onions. Garnish as desired.

Notes

For extra crunch, add chopped peanuts, julienned carrots or cucumber, fresh bean sprouts, or sesame seeds for garnish.
Adjust sriracha to your preferred heat level.
Keep leftovers in an airtight container in the refrigerator for up to 4 days. 
5 from 1 vote

Nutrition Information

Calories: 580 | Carbohydrates: 78g | Protein: 20g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 1009mg | Potassium: 436mg | Fiber: 5g | Sugar: 12g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad
Cuisine Asian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

cold sesame noodles in a bowl with writing
An overhead view and a close up view of a forkful of saucy cold sesame noodles with a title
Close up of a forkful of make-ahead cold sesame noodles with writing
Close up of a bowl of cold sesame noodles topped with matchstick carrots, green onion, chopped peanuts and sesame seeds with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. Hi there….
    OK, another successful recipie!
    Yes….good both ways… as a side dish, as is, or as a one bowl meal.
    When i did as a meal, I used some leftover roasted chicken. I simply julliened some carrot, cucumber for crispiness and cut up a part of a zucchini i had left and a few pieces of colored pepper and, of course, the green onion. I added half of all this to the pasta and sauce for chilling. I added. the rest later to the top so it would look pretty. And it did! And was SOOOO tasty!
    Can’t wait to make it again…..I’m going to try it with shrimp.
    Thank you, once again!
    Lorraine5 stars

    Reply