Spicy Sesame Noodle Salad (Printer-friendly)

Chilled noodles in a bold sesame-soy-chili dressing with crisp vegetables and fresh herbs. Vegetarian and dairy-free.

# What You'll Need:

→ Noodles

01 - 8.8 oz dried wheat noodles or soba noodles

→ Dressing

02 - 3 tablespoons toasted sesame oil
03 - 2 tablespoons soy sauce
04 - 1.5 tablespoons rice vinegar
05 - 1 tablespoon chili oil
06 - 1 tablespoon smooth peanut butter
07 - 1 teaspoon sugar or honey
08 - 1 garlic clove, finely grated
09 - 1 teaspoon freshly grated ginger

→ Vegetables and Toppings

10 - 1 medium cucumber, julienned or thinly sliced
11 - 2 spring onions, thinly sliced
12 - 2 tablespoons toasted sesame seeds
13 - 0.25 cup fresh cilantro leaves, chopped
14 - 0.25 cup roasted peanuts, roughly chopped

# Directions:

01 - Cook noodles according to package directions. Drain thoroughly and rinse under cold running water until completely cooled. Set aside.
02 - In a large mixing bowl, whisk together sesame oil, soy sauce, rice vinegar, chili oil, peanut butter, sugar, grated garlic, and grated ginger until smooth and well combined.
03 - Add cooled noodles to the bowl with dressing. Toss thoroughly to ensure even coating of all noodles.
04 - Add cucumber, spring onions, and half of the sesame seeds, cilantro, and peanuts. Toss gently to combine all ingredients.
05 - Transfer to a serving platter or individual bowls. Top with remaining sesame seeds, cilantro, and peanuts. Serve immediately or chilled.

# Expert Advice:

01 -
  • It comes together faster than ordering delivery and tastes better every time.
  • The noodles stay silky and never clump, even when you make it ahead.
  • Every bite has crunch, heat, and a nutty richness that keeps you reaching for more.
02 -
  • Rinse the noodles thoroughly after cooking or they will clump into a sticky mass no amount of dressing can save.
  • Whisk the dressing until it looks creamy and unified, otherwise the oil will pool at the bottom and the flavor will be uneven.
  • Taste before you serve because soy sauce and chili oil vary wildly in strength from brand to brand.
03 -
  • Toast your sesame seeds in a dry skillet until they smell nutty and start to pop, it takes two minutes and transforms the flavor.
  • Grate the garlic and ginger on a microplane instead of chopping them, you will get more flavor and no harsh chunks.
  • If the noodles look dry after tossing, add a splash of water or more sesame oil instead of more soy sauce, which can make it too salty.
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