Spicy Sesame Noodle Salad

My neighbor handed me a takeout container one August afternoon, insisting I try what she called her quick rescue meal. Inside were cold noodles glistening with sesame oil, flecked with red chili and fresh green herbs. I ate it standing at the counter, amazed at how something so simple could taste this alive. By the next week, I had my own version scribbled on a notecard.

I started bringing this to potlucks after a friend with a toddler told me she needed something she could eat cold, standing up, with one hand. It became the dish people asked for by name. One summer evening, I watched three kids argue over the last serving while their parents laughed and poured more wine.

Ingredients

• 250 g dried wheat noodles or soba noodles: Soba brings an earthy flavor, but any wheat noodle works beautifully if you rinse them well after cooking to stop the starch from turning sticky.
• 3 tbsp toasted sesame oil: This is the backbone of the dressing, so use the dark, aromatic kind that smells like roasted seeds, not the pale neutral oil.
• 2 tbsp soy sauce: I prefer low sodium so I can control the salt, but regular works if you taste as you go.
• 1½ tbsp rice vinegar: It cuts through the richness and wakes up all the other flavors without tasting sharp.
• 1 tbsp chili oil: Start with less if you are cautious, you can always add more heat but you cannot take it back.
• 1 tbsp smooth peanut butter (optional): This gives the dressing a creamy body that clings to the noodles, though you can skip it for a lighter feel.
• 1 tsp sugar or honey: Just enough sweetness to balance the soy and vinegar, it rounds everything out.
• 1 garlic clove, finely grated: Fresh garlic adds bite, and grating it releases more flavor than chopping ever could.
• 1 tsp freshly grated ginger: The zing of ginger makes the whole dish feel bright and awake.
• 1 medium cucumber, julienned or thinly sliced: Cucumber adds cool crunch and a clean contrast to the rich noodles.
• 2 spring onions, thinly sliced: They bring a mild sharpness and a pop of green that looks as good as it tastes.
• 2 tbsp toasted sesame seeds: Always toast them yourself if you can, the difference in flavor is worth the extra two minutes.
• ¼ cup fresh cilantro leaves, chopped: Love it or hate it, cilantro gives this dish its signature freshness.
• ¼ cup roasted peanuts, roughly chopped (optional): They add crunch and a roasted depth that makes every bite more interesting.

Instructions

Cook and cool the noodles:

Boil the noodles according to the package directions, then drain and rinse them under cold running water until they feel completely cool to the touch. This stops the cooking and washes away excess starch so they stay separate and glossy.

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, salt, or sweetness before the noodles go in.

Toss the noodles:

Add the cooled noodles to the bowl and toss them thoroughly with the dressing, lifting and turning until every strand is coated. Let them sit for a minute so they soak up the flavors.

Add the vegetables:

Fold in the cucumber, spring onions, and half of the sesame seeds, cilantro, and peanuts, tossing gently so everything is evenly distributed. Reserve the rest for garnish so the top looks as vibrant as it tastes.

Serve:

Transfer the salad to a serving platter or individual bowls and sprinkle the remaining sesame seeds, cilantro, and peanuts over the top. Serve it right away or let it chill in the fridge for an hour if you prefer it cold.

Save

The first time I made this for a dinner party, I forgot to buy cilantro and panicked until someone said it was perfect without it. That is when I realized this dish is forgiving, adaptable, and always better when you stop worrying and just taste as you go. It has become my proof that good food does not need to be complicated.

Make It Your Own

If you want more protein, toss in shredded rotisserie chicken, crispy tofu, or even cold shrimp. I have added edamame, shredded carrots, and thinly sliced bell peppers when I had them on hand. The dressing is sturdy enough to handle almost anything you throw at it.

Storing and Serving

This salad keeps well in the fridge for up to two days, though the cucumber will soften slightly and the herbs will darken. I like to keep the garnishes separate if I am making it ahead, then toss everything together just before serving. It tastes best at room temperature or lightly chilled, never straight from the cold fridge.

What to Serve Alongside

I have served this with grilled chicken skewers, spring rolls, and even as a side to roasted salmon. It pairs beautifully with a cold beer, iced green tea, or a crisp Riesling if you are feeling fancy.

• Add a fried egg on top for a quick dinner that feels indulgent.
• Double the dressing and keep extra in a jar for salads or grain bowls later in the week.
• Swap rice noodles for the wheat noodles if you need it gluten free, just check your soy sauce too.

Save

This is the kind of recipe that makes you look like you know what you are doing, even when you are winging it. Keep the ingredients on hand and you will always have something bright, satisfying, and impressive ready in less than half an hour.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can cook the noodles and prepare vegetables up to 4 hours ahead. Keep them separate and toss with dressing just before serving to prevent the noodles from becoming mushy.

→ What noodles work best for this dish?

Dried wheat noodles and soba noodles are ideal. Rice noodles work well too and offer a gluten-free option. Choose based on texture preference—wheat provides chewiness while soba offers nuttiness.

→ How can I adjust the spice level?

Control heat by adjusting chili oil quantity or adding red pepper flakes. Start with less and increase gradually. Peanut butter can also balance spiciness with creaminess.

→ Is this suitable for dietary restrictions?

Naturally vegetarian and dairy-free. For gluten-free, use rice or buckwheat noodles and ensure all sauces are certified gluten-free. Peanuts are optional for nut allergies.

→ What proteins pair well with this dish?

Shredded cooked chicken, tofu, edamame, or tempeh add substantial protein. Hard-boiled eggs and roasted chickpeas are excellent vegetarian options that complement the sesame-soy flavors.

→ Can I use fresh noodles instead of dried?

Fresh noodles work but require shorter cooking time—typically 2-3 minutes. Reduce overall cooking time and rinse immediately in cold water to prevent overcooking and sticking.