Cold Sesame Noodles

I serve cold sesame noodles when my family needs a quick and easy meal that’s refreshingly full of flavor. The sauce is rich, the noodles are satisfying, and it all comes together fast. Bonus: it has a nutty flavor while being nut-free.

Key Recipe Ingredients

• Tahini – This pure sesame paste creates a rich, creamy base for the sauce and adds nutty depth without using any actual nuts.
• Toasted Sesame Oil – Dark and aromatic, this oil brings bold, toasty flavor that defines the dish and complements the tahini beautifully.
• Soy Sauce & Rice Vinegar – Soy sauce adds savory umami while seasoned rice vinegar brings a subtle tang that balances the richness of the sesame.
• Carrots & Cucumber – Thinly sliced and crisp, these fresh veggies add refreshing crunch and lightness to every bite.
• Noodles – Spaghetti or linguine work well as the base, providing a toothsome texture that holds up perfectly to the bold sesame sauce.

Step-By-Step Recipe Instructions

1. Cook the noodles in a large pot of well-salted boiling water according to the package instructions. Once tender, drain and rinse thoroughly with very cold water until fully cooled. This stops the cooking process and keeps the noodles firm and springy.
2. Toss the cooled noodles with 2 tablespoons of sesame oil. This keeps them from sticking and adds a layer of rich, nutty flavor right from the start.
3. In a large mixing bowl, whisk together the remaining sesame oil, tahini, soy sauce, sugar, rice vinegar, ginger powder, and white pepper.
4. Add hot water to loosen the sauce and whisk again until smooth. This creates a creamy, well-balanced dressing that evenly coats the noodles.
5. Add the noodles, julienned cucumber, and carrot to the sauce and toss thoroughly until everything is coated. If you’re adding shredded chicken or shrimp, stir them in at this point.
6. Serve the noodles immediately, garnished with green onions, toasted sesame seeds, and a dash of Sriracha for optional heat. Serving right away ensures the texture and flavor stay at their best.

For full list of ingredients and instructions, see recipe card below.

What To Serve with Cold Sesame Noodles

Light Proteins

• To make this noodle dish a complete meal, top it with 10-Minute Garlic Shrimp or slices of Grilled Chicken Thighs. Both add satisfying protein while complementing the bold, nutty flavor of the sauce.
• You can also serve it alongside Marinated Grilled Shrimp for a vibrant lunch or dinner that’s light yet filling.

Asian Stir Fries and Mains

• Cold Sesame Noodles go well with savory mains like Asian Glazed Meatballs or 30-Minute Asian Orange Beef.
• They’re also great alongside Szechuan Shrimp Stir Fry, Asian Chicken Skewers, or Kung Pao Shrimp for a flavorful and complete meal.

Cold Sesame Noodles

5 from 5 ratings

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These Cold Sesame Noodles are absolutely perfect for warm days. This dish tastes nutty, without any nuts. It's easy to make, healthy, and delicious!

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

Servings: 6 servings

Author: Amy Dong

Ingredients  

1x2x3x

• 16 oz dried noodles, spaghetti or linguine work well
• 5 tablespoons Asian toasted dark sesame oil, found in Asian aisles of grocery stores
• ½ cup pure Tahini, sesame paste
• 5 tablespoons regular soy sauce
• 3 tablespoons granulated sugar
• 1 ½ tablespoons seasoned rice vinegar
• 1 teaspoon ginger powder
• 1 teaspoon white pepper
• ¼ cup water, hot
• 1 large cucumber, peeled and sliced thin or julienned
• 1 large carrot, peeled and sliced thin or julienned
• cooked shredded chicken, or cooked shrimp (optional)

Garnishes:

• thinly sliced green onions
• toasted sesame seeds
• sriracha, on the side

Instructions

• Cook noodles in a large pot of boiling, well-salted water until tender, according to package instructions.
• Drain and rinse thoroughly with very cold water until all noodles are cool. Drain well. Toss with 2 TB sesame oil and set aside.
• In a large bowl, whisk together the remaining sesame oil, Tahini, soy sauce, sugar, rice vinegar, ginger powder, and white pepper.
• Add 1/4 cup hot water to thin out the sauce; whisk until combined.
• Add cooked/cooled pasta, cucumbers, and carrots to the sauce. Toss well to combine. If using chicken or shrimp, add those and toss to combine. Garnish as desired. Serve immediately.

Notes

• Toss the noodles with a little sesame oil right after rinsing. This keeps them from sticking and adds an extra layer of flavor even before you mix in the sauce.
• Use good-quality Asian toasted sesame oil and pure tahini for the best flavor. Tahini gives the sauce richness and body, while toasted sesame oil adds a nutty depth that mimics the taste of peanut-based sauces – without the peanuts.
• Slice the cucumber and carrot thinly so they add crisp texture without overpowering the noodles. A julienne peeler or mandoline can make quick work of this.
• Toss everything together just before serving. The noodles absorb the sauce over time, so mixing right before helps keep things flavorful and saucy.
• Leftovers are still delicious but will dry out a bit. Add a drizzle of sesame oil or warm water and toss again before eating cold or at room temperature.
• This recipe is part of our Healthy Takeout Recipes Collection.
• Cold Sesame Noodles go well with savory mains like Asian Glazed Meatballs or 30-Minute Asian Orange Beef.

 

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Nutrition (per serving)

Calories: 547kcal | Carbohydrates: 70g | Protein: 15g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Sodium: 858mg | Potassium: 398mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1748IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 2mg

Course: Dinner, Main

Cuisine: Asian American

Diet: Vegetarian

Method: Mixing