Cold noodles are one of the best dinners for warm, muggy summer evenings. My go to cold Asian Noodles recipe is wildly popular with family and friends. Except for the ones allergic to peanuts, that is.
I am am a total peanut butter junkie through and through. A jar of creamy peanut butter is dangerous in front of my face. I also love cold noodles, and just had to find a way to dish them up without nuts so everyone can pile it on freely.
With this recipe, they might be piling it on two or three times…
I’m ecstatic to say I finally wrapped my chopsticks around this Asian Cold Sesame Noodles dish, without worrying about peanut allergies. This toothsome dish actually tastes nutty, thanks to pure sesame paste. The Littles actually thought there was PB in their mountain of noodles and were surprised that there wasn’t.
Hello, Tahini. I love that stuff in hummus, and now I’m diggin’ it in these noodles.
Tahini lends a rich thickness to the flavorful sauce. It imparts a deliciously toasty and aromatic flavor, while also providing healthful protein. Combined with Asian toasted sesame oil, soy sauce, and seasonings, this sauce is Deeeelightful. Capital D.
The cucumbers and carrots provide a refreshing crispness to the dish’s texture. Add chicken or shrimp if you like, or leave it meatless.
Garnish with plenty of green onions, toasted sesame seeds, and of course Sriracha. We don’t do Asian anything without Sriracha these days. One of my Littles squirts it on like nobody’s business. Everyone can spoon as much or as little heat onto their noodles as they like.
Chopsticks optional. But totally fun.
By the way, this dish is best eaten right after its tossed. Leftovers are still definitely yummy, but it will lose some of its sauciness the longer it sits.
Here’s to plenty of nights warm enough to nosh on cold noodles. All without breaking a sweat. Enjoy.
Asian Cold Sesame Noodles (Nut Free)
- 16 oz dried noodles, spaghetti or linguine work well
- 5 TB Asian toasted dark sesame oil, found in Asian aisles of grocery stores
- ½ cup pure Tahini, sesame paste
- 5 TB regular soy sauce
- 3 TB granulated sugar
- 1 ½ TB seasoned rice vinegar
- 1 tsp ginger powder
- 1 tsp white pepper
- ¼ cup hot water
- 1 large cucumber, peeled and sliced thin or julienned
- 1 large carrot, peeled and sliced thin or julienned
- Optional: Cooked shredded chicken or cooked shrimp
- Garnishes: Thinly sliced green onions, toasted sesame seeds, Sriracha on the side
- 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.
Did you make this?
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Source: Chew Out Loud
Here are a few more of our favorite Asian noodle dishes:
- Asian Peanut Sesame Noodles. This is one of my all time faves for warm summer nights. So easy and tasty!
- Jap Chae Korean Noodles. Another crowd pleaser for warm nights; it’s a favorite at potlucks and parties. So, so good.
- Soba Noodles with Shrimp and Lime Cilantro. We love serving this cool dish in the summer. Family and friends adore this easy, tasty dish.
- Dan-Dan Noodles. Just like P.F. Chang’s but even better. Such a crowd-pleaser. Kids and grownups alike will inhale a bowl of these noodles.