Save There was a week last summer when the kitchen felt too hot to even think about turning on the stove for more than a few minutes. I needed something cold, fast, and satisfying that didn't involve wilted lettuce or sad desk salads. That's when I stumbled into making this noodle salad, half by instinct and half by rummaging through the pantry for anything with a kick. The chili oil bottle was nearly empty, the sesame seeds were hiding behind the rice, and I tossed it all together without much ceremony. What came out of that bowl was nothing short of a revelation.
I made this for a small dinner on my balcony once, right as the sun was setting and the air finally cooled down. Everyone was tired from the heat, and I wasn't sure how a cold noodle dish would go over. But the moment I set the bowl down and people started twirling noodles onto their plates, the conversation picked up, forks moved faster, and someone asked for the recipe before they'd even finished their portion. It's become my go to whenever I want something that feels special but doesn't ask much of me.
Ingredients
- Dried wheat noodles or soba noodles (250 g): Use whatever noodles you love that hold up well when chilled, soba adds a nutty depth, but plain wheat noodles are just as good and easier to find.
- Toasted sesame oil (3 tbsp): This is the backbone of the dressing, make sure it's the dark toasted kind or the flavor won't come through the way it should.
- Soy sauce (2 tbsp): Goes for a good quality one if you can, it makes a noticeable difference in a dressing this simple.
- Rice vinegar (1½ tbsp): Adds brightness and cuts through the richness, don't skip it or substitute with something harsher like white vinegar.
- Chili oil (1 tbsp): Adjust this to your heat tolerance, but remember the spice mellows slightly when everything chills together.
- Smooth peanut butter (1 tbsp, optional): Makes the dressing creamier and clings better to the noodles, but you can leave it out if you prefer a lighter coating.
- Sugar or honey (1 tsp): Just enough to round out the sharpness and bring everything into balance.
- Garlic clove (1, finely grated): Fresh is essential here, the raw bite softens as it sits in the dressing and adds a welcome punch.
- Freshly grated ginger (1 tsp): Another non negotiable for me, it adds warmth and complexity that dried ginger just can't match.
- Cucumber (1 medium, julienned or thinly sliced): Provides crunch and a cool contrast to the heat, I like to salt mine lightly and let it sit for a few minutes to draw out excess water.
- Spring onions (2, thinly sliced): Both the white and green parts add a sharp, fresh note that wakes up every bite.
- Toasted sesame seeds (2 tbsp): Sprinkle half in the salad and save the rest for topping, they add texture and a toasty aroma.
- Fresh cilantro leaves (¼ cup, chopped): If you're not a cilantro person, try mint or Thai basil instead.
- Roasted peanuts (¼ cup, roughly chopped, optional): Adds richness and crunch, but feel free to leave them out or swap in cashews.
Instructions
- Cook and chill the noodles:
- Boil the noodles according to the package timing, then drain and immediately rinse them under cold running water until they're completely cool to the touch. This stops the cooking and keeps them from clumping together later.
- Whisk the dressing:
- In a large bowl, combine sesame oil, soy sauce, rice vinegar, chili oil, peanut butter if using, sugar, garlic, and ginger, whisking until the mixture is smooth and emulsified. Taste it now and adjust the heat or sweetness if needed.
- Toss the noodles:
- Add the cooled noodles directly into the bowl with the dressing and use tongs or your hands to toss everything thoroughly. Make sure every strand gets coated evenly.
- Add the vegetables:
- Toss in the cucumber, spring onions, and half of the sesame seeds, cilantro, and peanuts if you're using them. Mix gently so the vegetables stay crisp and don't bruise.
- Serve and garnish:
- Transfer to a serving platter or divide among bowls, then top with the remaining sesame seeds, cilantro, and peanuts. Serve it right away or let it chill in the fridge for up to an hour before eating.
Save One afternoon I packed this into a container and brought it to a park picnic with friends. It traveled well, stayed cold in the cooler, and when I opened the lid, people leaned in before I'd even passed out forks. Someone said it tasted like the kind of thing you'd order at a tiny noodle shop tucked into a side street somewhere far away. I didn't have the heart to tell them it took me less time to make than it took to drive there.
How to Make It Your Own
This salad is incredibly forgiving and practically begs you to experiment. Swap the wheat noodles for rice noodles if you need it gluten free, or try thick udon for something more substantial. Add shredded rotisserie chicken, crispy tofu, or even leftover grilled shrimp to turn it into a full meal. I've also tossed in shredded cabbage, thinly sliced bell peppers, and even snap peas when I had them on hand. The dressing stays the same, but the salad never gets boring.
Storing and Serving Suggestions
This salad keeps well in the fridge for up to two days, though the noodles will absorb more dressing as they sit. I like to store any leftover dressing separately and give it a quick toss before serving again. It's perfect for meal prep, packed lunches, or those nights when you want something ready to go without reheating. Serve it alongside grilled meats, spring rolls, or just eat it straight from the bowl with chopsticks while standing at the counter.
What to Pair It With
This salad plays well with so many things. A crisp, slightly sweet Riesling balances the heat beautifully, or go for a cold green tea if you want something non alcoholic. It pairs nicely with dumplings, grilled skewers, or even a simple miso soup. On its own, it's light but satisfying, and if you're feeding a crowd, it's easy to double or triple the recipe without any extra effort.
- Try it with a side of edamame for extra protein and texture.
- Serve it in individual bowls with lime wedges on the side for squeezing over the top.
- If you like more crunch, add a handful of crushed wonton strips or fried shallots right before serving.
Save This is the kind of recipe that doesn't demand much but gives back more than you'd expect. It's there for you on the hottest days, the busiest evenings, and the moments when you just want something that tastes bright, bold, and alive.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, you can cook the noodles and prepare vegetables several hours in advance. Store them separately in airtight containers. Mix together just before serving to prevent the noodles from absorbing too much dressing and becoming soggy.
- → What noodles work best?
Wheat noodles and soba noodles are traditional choices. Rice noodles are excellent for a gluten-free version. Thin egg noodles or ramen also work well. Cook according to package directions and rinse thoroughly with cold water.
- → How can I adjust the spice level?
Start with 1 tablespoon of chili oil and add more gradually to taste. You can also incorporate red pepper flakes, sriracha, or fresh diced chilies. For milder heat, reduce chili oil and omit additional spice additions.
- → What proteins can I add?
Shredded cooked chicken, crispy tofu, edamame, or grilled shrimp complement this dish beautifully. Add protein after tossing the noodles with dressing to ensure even coating and flavor distribution.
- → Are there allergen substitutions available?
For soy-free, use tamari or coconut aminos. Replace peanut butter with almond or tahini. Use rice or corn noodles for wheat-free options. Omit sesame oil and seeds for sesame-free versions, though this affects authentic flavor.
- → What beverages pair well with this dish?
Crisp white wines like Riesling or Sauvignon Blanc complement the sesame and chili flavors. Green tea, jasmine tea, or iced oolong are excellent non-alcoholic pairings. Cold beer or sparkling water also work well.