10 Minute Cold Sesame Noodles – So Easy! (VIDEO)
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Cold Sesame Noodles are nutty, creamy, a little spicy from the chili oil, and SO delicious! Whip these together in 10 minutes for a light, easy, and satisfying meal!
Watch the Cold Sesame Noodles Recipe Video Below!
A Note from CJ
Quick and easy Cold Sesame Noodles!
These are going to be your new weeknight MVP – they’re quick, only require a handful of ingredients, and are so tasty! When I used to work in corporate finance, I remember the struggle of getting dinner together quickly! That’s why I have so many recipes that come together in minutes, like my 10 Minute Sesame Peanut Noodles (or the spicier version Spicy Peanut Noodles), Spicy Garlic Ramen, Spicy Gochujang Noodles or Dan Dan Noodles! Pair them with a light vegetable side like Chinese Smashed Cucumber Salad, Din Tai Fung Cucumber Salad, and Din Tai Fung Green Beans!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- dried noodles – I used the brand “Wu-Mu” from my local Chinese grocery (99 Ranch). They are thin wheat noodles, which I find is perfect for soaking up the delicious sauce! If you cannot find this exact noodle, you can substitute with another long thin noodle of your choice.
- Chinese Sesame Paste – Chinese sesame paste is made from toasted sesame seeds, so I find that it has a deeper flavor than tahini or peanut butter. You can substitute with a natural creamy peanut butter (avoid any with added sugar). If you would rather use tahini, I would add a little bit of sesame oil for flavor.
- Chinese Black Vinegar – I use Chinkiang vinegar, which is fragrant, slightly sweet, and the right amount of sour.
- chili oil: I like to use my homemade chili oil but you can also use store bought.
How to Make Cold Sesame Noodles
Mix the Sauce – In a bowl or jar, mix together sesame paste, light soy sauce, chinese black vinegar, sugar, chili oil, water and grated garlic. Mix until combined and the sauce is smooth.
Cook the Noodles and Rinse – Cook noodles according to package directions, reserving about 1/2 cup of noodle cooking water. If you want to enjoy this dish hot, transfer them directly to the sauce. If eating the dish cold, rinse under cold water and drain well and pat dry with a towel.
Mix the Noodles with Sauce – Add the noodles to a bowl and add the sauce and mix to combine. Once the noodles are mixed with the sauce, use the reserved noodle cooking water to loosen the sauce as needed to properly coat the noodles. Garnish with scallions, sliced cucumber, chili oil, and crushed peanuts!
PRO TIPS
CJ’s Storage Tips
Cold Sesame Noodles taste best fresh – I do not recommend making them ahead of time. The noodles will continue to absorb the sauce as it sits and become soft and stick together.
If you have any leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave until warmed through. Store any leftover sauce separately in an airtight container in the refrigerator for up to 1 week.
If you tried this Cold Sesame Noodles or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Cold Sesame Noodles (VIDEO)
Ingredients
Sesame Sauce
- 1/4 cup chinese sesame paste
- 2 tbsp light soy sauce
- 2 tbsp chinese black vinegar
- 1 tbsp sugar
- 1 tbsp chili oil
- 1 tbsp water
- 3 cloves garlic, grated
Noodles + Garnishes
- 8 oz dried noodles
- 1/2 cup reserved noodle cooking water
- 2 scallions, chopped
- cucumber, thinly sliced
- chili oil, try my homemade chili oil recipe!
- crushed peanuts
Instructions
- In a bowl or jar, mix together sesame paste, light soy sauce, chinese black vinegar, sugar, chili oil, water and grated garlic. Mix until combined and the sauce is smooth.
- Cook noodles according to package directions, reserving about 1/2 cup of noodle cooking water. If you want to enjoy this dish hot, transfer them directly to the sauce. If eating the dish cold, rinse under cold water and drain well and pat dry with a towel.
- Add the noodles to a bowl and add the sauce and mix to combine. Once the noodles are mixed with the sauce, use the reserved noodle cooking water to loosen the sauce as needed to properly coat the noodles. Garnish with scallions, sliced cucumber, chili oil, and crushed peanuts!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Cold Sesame Noodles recipe was originally published in October 2023, and updated in January 2026.
I just got sesame paste online; easy enough. Tahini sounds like a terrific sub though! Love the other stuff you did too!
Thank you! Enjoy!
This is amazing! I used regular tahini (it was in my fridge) but next time I’d like to try the Chinese sesame paste if I can find it. When the noodles were one minute away from being al dente, I added some finely chopped choy to blanch it with the noodles. I also added chopped yellow and red peppers with the scallions before tossing it all together. I doubled the recipe and have been eating it all week for lunch on this hot first week of summer. I love that it’s an easy vegan recipe. I’ll add tofu next time too. Thanks!
I’m so glad you enjoyed it Corrie!
Not a sesame fan but this came out so good!
Amazing recipe- I could literally eat this everyday! @amymeimy
Love it!!