Spicy Sesame Noodle Salad

I was standing in my kitchen on a sticky summer evening, staring at a half-empty fridge and zero motivation to turn on the oven. My neighbor had just dropped off a bag of cucumbers from her garden, and I remembered a noodle salad I'd had at a tiny lunch counter years ago. The memory of that cold, slippery tangle of noodles coated in something nutty and fiery made my mouth water. I boiled water, whisked together whatever I had, and twenty minutes later I was eating straight from the bowl, barefoot on the back steps.

The first time I brought this to a potluck, I watched three people go back for seconds before the main course even arrived. One friend asked if I'd ordered it from somewhere. I just smiled and said it was noodles and a handful of things I always keep around. By the end of the night, two people had texted asking for the recipe.

Ingredients

• Dried wheat noodles or soba noodles (250 g): Use whatever noodles you love, just make sure to rinse them really well under cold water after cooking so they don't clump together.
• Toasted sesame oil (3 tbsp): This is the soul of the dressing, go for the dark amber kind that smells like toasted seeds, not the pale refined stuff.
• Soy sauce (2 tbsp): I use regular soy sauce, but low sodium works too if you want more control over the salt level.
• Rice vinegar (1½ tbsp): It adds a gentle brightness that cuts through the richness without being too sharp.
• Chili oil (1 tbsp): Start with less if you're not sure, you can always drizzle more on top but you can't take it back.
• Smooth peanut butter (1 tbsp, optional): This makes the dressing cling to the noodles like a dream and adds a subtle creaminess.
• Sugar or honey (1 tsp): Just a touch to round out the heat and acidity.
• Garlic clove (1, finely grated): Fresh garlic has a bite that powdered just can't match, grate it fine so it melts into the dressing.
• Freshly grated ginger (1 tsp): The zing of fresh ginger wakes everything up, I use a microplane to get it almost fluffy.
• Cucumber (1 medium, julienned or thinly sliced): Cold, crisp cucumber is the perfect contrast to the rich noodles, plus it adds crunch without any effort.
• Spring onions (2, thinly sliced): They bring a mild sharpness and a pop of green that makes the bowl look alive.
• Toasted sesame seeds (2 tbsp): I toast mine in a dry skillet for a minute until they smell nutty and golden.
• Fresh cilantro leaves (¼ cup, chopped): Love it or hate it, cilantro adds a freshness that feels essential here.
• Roasted peanuts (¼ cup, 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 run them under cold water until they feel completely cool to the touch. This stops the cooking and keeps them from turning mushy.

Make the dressing:

In a large bowl, whisk together the sesame oil, soy sauce, rice vinegar, chili oil, peanut butter if using, sugar, garlic, and ginger until it looks smooth and glossy. Taste it and adjust the heat or sweetness if you want.

Toss the noodles:

Add the cooled noodles to the bowl and use tongs or your hands to toss them until every strand is coated. The noodles should glisten.

Add the vegetables:

Toss in the cucumber, spring onions, and half of the sesame seeds, cilantro, and peanuts if using. Mix gently so everything is distributed but the cucumbers stay crisp.

Serve and garnish:

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

Pin It

I made this for my sister one afternoon when she came over stressed and hungry. We sat on the couch with our bowls, slurping noodles and talking about nothing important. She looked at me halfway through and said, this is exactly what I needed. I knew she didn't just mean the food.

Make It Your Own

This recipe is incredibly flexible once you understand the base. I've added shredded rotisserie chicken when I needed more protein, or cubed tofu that I crisped up in a hot pan. Some nights I throw in shredded carrots or thinly sliced radishes for extra crunch. If you want it richer, add an extra spoonful of peanut butter or tahini.

Storing and Serving

The salad keeps well in the fridge for up to two days, though the cucumbers will soften a bit. I actually prefer it the next day when the noodles have soaked up even more of the dressing. If you're making it ahead, keep the garnishes separate and add them just before serving so they stay fresh and crunchy.

What to Serve Alongside

This noodle salad is hearty enough to stand alone, but it also plays well with others. I've served it next to grilled chicken skewers, steamed dumplings, or even just a cold beer on a hot night.

• A crisp Riesling or cold green tea balances the heat beautifully.
• If you want more vegetables, add steamed edamame or blanched snap peas.
• Leftovers are great tucked into spring rolls or eaten cold for breakfast, no judgment.

Pin It

This is the kind of recipe that makes you feel capable and creative, even on the days when you're neither. Keep the ingredients around and you'll always have something good to eat.

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 for up to 2 days. Toss everything together when ready to eat for the best texture and flavor.

→ How do I adjust the spice level?

Start with the suggested amount of chili oil and add more gradually to taste. For extra heat, stir in additional chili oil, red pepper flakes, or fresh sliced chilies. For milder heat, reduce the chili oil and increase sesame oil slightly to maintain the dressing's consistency.

→ What noodle alternatives work best?

Soba, rice noodles, ramen, or even angel hair pasta work well. For a gluten-free version, use certified gluten-free soba or rice noodles and ensure all condiments are gluten-free, particularly the soy sauce. Always rinse cooked noodles in cold water to achieve the chilled, refreshing texture.

→ How can I add protein to this dish?

Shredded cooked chicken, tofu, edamame, or grilled shrimp complement the flavors beautifully. For vegetarian protein, add marinated baked tofu or pan-fried tempeh. Sprinkle additional peanuts or cashews for plant-based protein and extra texture.

→ What's the best way to store leftovers?

Store dressed leftovers in an airtight container in the refrigerator for up to 2 days. The noodles will soften slightly as they absorb more dressing, which some prefer. If the salad dries out, refresh with a splash of sesame oil or rice vinegar before serving.

→ Can I modify the dressing ingredients?

Absolutely. Peanut butter adds creaminess but is optional. Substitute honey for sugar, swap rice vinegar for lime juice for brightness, or use tamari instead of soy sauce for a gluten-free option. Always taste as you adjust to maintain balanced, complex flavors.