Spicy Sesame Noodle Salad

Last summer, I stood in front of my open fridge at noon, sweaty and uninspired. The noodles left from the night before sat in a container, and I had half a cucumber going soft. I tossed them together with whatever bottle I could grab from the door, and somehow it turned into the kind of lunch that made me forget I was eating leftovers. Now I make this on purpose, usually on days when cooking feels like too much effort but eating something good still matters.

I brought this to a potluck once without telling anyone it took me less than half an hour. People kept asking if I'd ordered it from somewhere or if there was a secret ingredient. The secret was just cold noodles, a good whisk, and not overthinking it. One friend texted me the next day asking for the recipe, which is how I knew it was worth writing down.

Ingredients

• Dried wheat noodles or soba noodles (250 g): Choose noodles with a bit of chew, they hold the dressing better than anything too soft or thin.
• Toasted sesame oil (3 tbsp): This is where the nutty depth comes from, so don't skip it or swap it for regular oil.
• Soy sauce (2 tbsp): Use a good quality soy sauce, the cheap stuff can taste too sharp and salty.
• Rice vinegar (1½ tbsp): It adds brightness without the harsh bite of white vinegar.
• Chili oil (1 tbsp): Start with less if you're cautious, you can always drizzle more on top later.
• Smooth peanut butter (1 tbsp, optional): It makes the dressing creamier and clings to the noodles like a hug.
• Sugar or honey (1 tsp): Just enough sweetness to balance the heat and salt.
• Garlic clove (1, finely grated): Fresh garlic punches through the richness, jarred stuff won't do the same.
• Freshly grated ginger (1 tsp): Grate it fine so it melts into the dressing instead of sitting in chunks.
• Cucumber (1 medium, julienned or thinly sliced): It adds crunch and cools down the heat with every bite.
• Spring onions (2, thinly sliced): They bring a sharp, fresh contrast to the creamy noodles.
• Toasted sesame seeds (2 tbsp): Toast them yourself if you can, the flavor is so much better than pre-toasted.
• Fresh cilantro leaves (¼ cup, chopped): If you hate cilantro, swap it for Thai basil or mint.
• Roasted peanuts (¼ cup, roughly chopped, optional): They add texture and make the salad feel more substantial.

Instructions

Boil and cool the noodles:

Cook the noodles according to the package directions, then drain and rinse them under cold water until they stop steaming. This stops them from clumping and keeps the salad refreshing instead of warm and heavy.

Whisk the dressing:

In a large bowl, combine sesame oil, soy sauce, rice vinegar, chili oil, peanut butter, sugar, garlic, and ginger, whisking until smooth and emulsified. Taste it now, this is your chance to adjust the heat, salt, or sweetness before it coats everything.

Toss the noodles:

Add the cooled noodles to the bowl and toss them thoroughly so every strand is coated. Use your hands or tongs, it's easier than a spoon and you'll get better coverage.

Add the vegetables:

Toss in the cucumber, spring onions, and half of the sesame seeds, cilantro, and peanuts. Mix gently so the vegetables stay crisp and don't bruise.

Serve and garnish:

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

Save

One evening, I made this for a friend who said she didn't like cold noodles. She finished her bowl and asked if there was more in the kitchen. Sometimes a dish changes someone's mind not because it's fancy, but because it's honest and tastes exactly like what it promises.

Make It Your Own

I've added shredded rotisserie chicken when I needed more protein, and I've tossed in crispy tofu when I wanted something with texture. Edamame works too, or even a soft-boiled egg sliced on top. The dressing is forgiving, so you can pile on whatever's in your fridge and it'll still taste like the same salad.

Storing and Serving

This salad keeps well in the fridge for up to two days, though the cucumbers will soften a bit and release water. I usually pack it in a container for lunch the next day and add fresh herbs and peanuts right before eating. If the noodles soak up too much dressing overnight, stir in a splash of soy sauce or sesame oil to bring it back to life.

What to Serve Alongside

I like this with something light and tangy, like pickled vegetables or a simple cucumber and rice vinegar side. It also pairs well with dumplings if you're feeding a crowd, or grilled skewers if you want something with char and smoke. A cold glass of green tea or a crisp white wine makes it feel like a real meal, not just a quick fix.

• If you're serving it at a picnic, keep it chilled in a cooler until the last minute.
• For a gluten-free version, swap the wheat noodles for rice noodles and check your soy sauce label.
• Leftovers can be eaten cold or tossed in a hot pan for a minute to warm them up without losing the crunch.

Save

This is the kind of recipe that doesn't ask much from you but gives back every time. Make it once, and you'll know exactly how to throw it together without looking at the instructions again.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can prepare the components separately and assemble just before serving. Cook and chill the noodles, prepare the vegetables, and store the dressing in an airtight container. Combine everything up to 2 hours before serving to prevent the noodles from becoming too soft.

→ How do I adjust the spice level?

Control heat by adjusting the amount of chili oil in the dressing. Start with 1 tablespoon and add more gradually to reach your preferred spice level. You can also sprinkle red pepper flakes on top or reduce/omit chili oil entirely for a milder version.

→ What noodle alternatives work best?

Rice noodles, buckwheat soba, or egg noodles are excellent substitutes. For gluten-free options, use certified gluten-free soba or rice noodles and ensure your soy sauce is tamari-based. All varieties should be cooked according to package instructions and cooled thoroughly.

→ Can I add protein to this dish?

Absolutely. Add grilled or shredded cooked chicken, pan-fried tofu cubes, edamame, or boiled eggs. For seafood options, chilled shrimp or smoked salmon work wonderfully. Add protein after tossing with dressing to prevent uneven coating.

→ Is this salad suitable for meal prep?

Yes, it's ideal for meal prep with proper storage. Keep components in separate containers and combine before eating to maintain texture and freshness. The salad stays fresh for up to 2 days when stored properly in an airtight container in the refrigerator.

→ What beverages pair well with this dish?

Crisp white wines like Riesling complement the spicy and savory flavors beautifully. Green tea, particularly jasmine or sencha, offers a refreshing Asian-inspired pairing. Cold beer or sparkling water with lime are also excellent choices.