Transform your mealtime with Cold Sesame Noodles, a vibrant mix of crunchy vegetables and silky noodles, all draped in a luscious sesame dressing. It’s a feast for the senses!
I might be the last person on the planet to discover cold sesame noodles. Now that I have, I just can’t get enough. You wouldn’t think they’d be as delicious as they are. I mean, it’s just noodles, dressing, and veggies, right?
Some people call this a cold sesame noodle salad recipe, and I’m okay if you want to do the same. Well, in my humble opinion, there are a few things that need to happen in order to take cold sesame noodles from good to great.
First, select your noodles with care. You can certainly make these with spaghetti noodles if it’s really all you have, but if you take the time to source some good lo mein noodles your mouth will thank you. These Lo Mein Egg Noodles would work perfectly. Cook them to al dente, then drain and toss them with sesame oil right away.
As far as the dressing goes, I’ve fiddled with my own recipe for a while and this is the way I like it. There’s both peanut butter and raw tahini in there, so you get the best of both worlds. You can skip the chili-garlic sauce if you’d prefer your noodles without a bit of heat.
Please don’t decide to mince the ginger and garlic instead of grating it. It messes up the proportions, plus it adds weird chunks to the noodles and doesn’t infuse the dressing with the right amount of flavor.
Table of Contents
Reasons to Love This Noodle
- This dish is versatile and easily adaptable with different veggies or protein additions.
- The savory and slightly sweet sesame dressing offers a unique, irresistible flavor.
- It’s a healthy option, packed with nutrients from fresh vegetables.
Recipe Ingredients
- Sesame Oil: Imparts a rich, nutty flavor and silky texture.
- Peanut Butter: Contributes a creamy texture and a slightly sweet, nutty taste. It will also thicken the sauce.
- Chili Garlic Sauce: Chili garlic sauce brings a spicy kick and garlicky depth. This ingredient elevates the dish with a bold, warming heat.
See the recipe card for full information on ingredients and quantities.
Variations
- Lo Mein Substitute: For a twist on traditional lo mein noodles, try fresh Chinese egg noodles or buckwheat soba noodles for a nuttier, gluten-free option. You can also use long pasta like spaghetti or linguine, or opt for spiralized zucchini or carrot noodles to lighten the dish.
- Soy Sauce Variation: You can also enhance the flavor profile by substituting low-sodium soy sauce with tamari for a gluten-free alternative that maintains the savory taste.
- Rice Vinegar Substitute: To substitute rice vinegar in your recipe, you can use either lime juice or white wine vinegar. Both alternatives will provide a similar acidic and tangy flavor profile. The lime juice will add a citrusy note, while white wine vinegar offers a slightly more mellow acidity.
How to Make Cold Sesame Noodles
Step #1: Boil the lo mein noodles according to package directions for al dente. Drain and toss with two tablespoons of sesame oil in a large bowl. Cover and chill for one hour.
Step #2: Meanwhile, prepare the vegetables. Slice the scallions and cut the bell pepper, carrot, and cucumber into thin matchsticks. Set a few pieces of each vegetable aside to use as garnish (optional).
Step #3: Whisk together the sauce ingredients in a medium bowl. Add the chilled lo mein noodles and vegetables, and toss well. Garnish with reserved vegetable pieces and sprinkle with sesame seeds. Serve at once.
Expert Tips
- Preparing the Noodles: When the noodles are done cooking, transfer to a colander and rinse well in cold water. Then transfer to a large bowl, add the sesame oil, and mix well. The sesame oil will prevent the noodles from sticking to each other.
- Use a Grater: For a burst of fresh ginger flavor, use a microplane grater to grate ginger root directly into the sauce. Keeping ginger in the freezer makes it easier to grate and extends its shelf life significantly.
Frequently Asked Questions
Absolutely! You can customize the heat level by adding ingredients like hot sesame oil, Tabasco sauce, or red pepper flakes to the sauce mixture. Start with small amounts and gradually increase until you reach your desired level of spiciness. If you want a less spicy sauce, then just lower the amount or omit the garlic chili sauce.
Absolutely! Feel free to personalize the vegetable mix according to your preferences or what’s in season. You can add or substitute fresh crunchy raw vegetables such as snow peas, snap peas, red peppers, or green onions to create your own unique blend of flavors and textures.
Storage Info
Store the Cold Sesame Noodles with Crunchy Vegetables in an airtight container in the refrigerator; they will stay fresh for up to 3 days. Freezing is not recommended as it can significantly alter the texture of the noodles and vegetables.
More Delicious Recipes That You’ll Love
Cold Sesame Noodles with Crunchy Vegetables Recipe
RECOMMENDED PRODUCTS
Ingredients
- 12 ounces lo mein noodles
- 2 tablespoons sesame oil
- 4 scallions
- 1 medium red bell pepper
- 1 large carrot
- 1/2 medium cucumber - peeled
- 1 tablespoon toasted or black sesame seeds
For the Sauce
- 3 tablespoons low sodium soy sauce
- 2 tablespoons peanut butter
- 1 tablespoon raw tahini
- 1 tablespoon rice vinegar
- 1 tbsp sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon chili garlic sauce
- 1 tsp freshly grated ginger root
- 2 cloves garlic - grated
Instructions
- Cook the lo mein noodles according to package directions for al dente. Drain and toss with two tablespoons of sesame oil in a large bowl. Cover and chill for one hour.
- Meanwhile, prepare the vegetables. Slice the scallions and cut the bell pepper, carrot, and cucumber into thin matchsticks. Set a few pieces of each vegetable aside to use as garnish (optional).
- Whisk together the sauce ingredients in a medium bowl. Add the chilled lo mein noodles and vegetables, and toss well. Garnish with reserved vegetable pieces and sprinkle with sesame seeds. Serve at once.
NOTES
Nutrition
The sauce flavor really stood out and paired so well with the chilled noodles.
I’ll be making this asap. We are supposed to get an ice storm here soon, so I’ll run and get the ingredients tomorrow. I have never thought about freezing my ginger. GREAT IDEA. Can’t wait to eat this!