These Cold Sesame Noodles are perfect during the warm summer heat! They’re creamy, spicy, and so delicious with lots of sesame paste, chili oil, and a touch of Chinese black vinegar and sugar to balance it all out.
You can eat these sesame noodles hot or cold, but to be honest, I’ve always preferred them cold. They’re incredibly delicious and come together in about 10 minutes!
Watch the Cold Sesame Noodles Recipe Video Below!
Ingredients for Cold Sesame Noodles
This recipe only calls for a few ingredients to make delicious Cold Soba Noodles! Here is what you’ll need:
- Dried noodles
- Chinese Sesame Paste
- Light Soy Sauce
- Chinese Black Vinegar
- Chili Oil
- Reserved Noodle Cooking water
I always like to garnish mine with freshly chopped scallion, crushed peanuts and extra chili oil!
These are the wheat noodles I used – the brand is Wu-Mu and they are thin noodles that are perfect for soaking up this sauce. I found them at my local 99 ranch.
DRIED WHEAT NOODLES
The photo above shows the exact type of wheat noodles I’m using. They are a taiwanese brand called Wu-Mu and they make these thin noodles that are perfect for this recipe. I found these at my local 99 ranch.
You can add as much or as little as you like here! I have a homemade version that I make all the time. You can find the recipe here.
I used Chinese Sesame Paste for this recipe but you can substitute with equal parts creamy peanut butter. The brand I used is below!
LIGHT vs. DARK SOY SAUCE
Yes, they’re different! Dark soy sauce is thicker, darker, and sweeter (as well as has a higher sodium content) than regular soy sauce. If you do not have dark soy sauce on hand, you can substitute with oyster sauce.
Cold Sesame Noodles: Recipe Instructions
To begin, take a bowl or jar and combine the sesame paste, light soy sauce, chinese black vinegar, sugar, chili oil, water, and grated garlic. Stir or shake until the sauce is combined and smooth!
You can keep this in a jar for about a week in the refrigerator – perfect for making noodles in no time! Just make sure the jar is in an air tight container like this one.
Finally, boil your noodles according to package directions. Drain them then rinse under cold water to remove any excess starch and drain them well. If you want to eat this dish hot, you can skip this step.
SHOCK NOODLES IN COLD WATER
If you are eating Cold Sesame Noodles, it is imperative to stop the noodles from cooking once boiled, so run them under cold water or shock them in an ice bath to stop the cooking process! Otherwise, your noodles will continue to cook and then become mushy. If enjoying the noodles hot, simply mix them into the sauce
You can garnish your noodles with freshly chopped scallions, crushed peanuts and sliced cucumber!
Cold Sesame Noodles
- 8 oz dried noodles
- 1/2 cup reserved noodle cooking water
Spicy Sesame Sauce
- 2 scallions chopped
- cucumber thinly sliced
- crushed peanuts
- 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.
- Once the noodles are mixed with the sauce, use the reserved noodle cooking water to loosen the sauce as needed.
- Garnish with scallions, sliced cucumber, and crushed peanuts!