These cold sesame noodles are perfect for snacking or easy make-ahead meals. Tender noodles are tossed in a creamy peanut-sesame sauce with soy, rice vinegar, ginger, and just a hint of heat, making them ideal served cold.
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Holly’s Recipe Highlights
- Flavor: Nutty, lightly spicy, and refreshing with balanced sesame and peanut flavor that’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.
What You’ll Need:
- Spaghettini: Spaghettini are thin noodles that soak up the sauce and chill quickly. For extra flavor, try soba noodles, or swap in 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 warmth (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.
Cold Noodles, Quick Method
- Cook the noodles, then rinse them in cold water.
- Whisk together dressing ingredients (full recipe below) and toss with chilled noodles.
- Refrigerate and add toppings just before serving.
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
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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
Adjust sriracha to your preferred heat level. Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad
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