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Cold sesame noodles served in a white bowl with a gold fork on a white background. Small bowl of green onions off to the side.

Cold Sesame Noodles Recipe

- Emily Haller
These Cold Sesame Noodles are savory, slightly spicy, and tossed with crisp cucumber and red bell pepper. Easy to make, great for meal prep, and perfect served chilled or warm.
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Total Time 20 minutes
Course Main Course
Servings6

Ingredients
  

Noodles

  • 12-16 ounces Noodles cakes, (I use 6 rice ramen cakes = 15 oz)

Toasting Aromatics

  • ⅓ cup Sesame oil
  • 8 cloves Garlic, chopped
  • ¼ cup Sesame seeds
  • 2 tablespoons Red pepper flakes
  • 1.5 teaspoons Black pepper

Sauce:

  • ½ cup Vegetable broth
  • ⅓ cup Black vinegar
  • ⅓ cup Soy sauce
  • 2 tablespoons Brown sugar
  • 2 tablespoons Peanut butter

Vegetables

  • 1 Red bell pepper, diced
  • 1 Cucumber, chopped
  • 2-3 Green onions, thinly sliced (use both white and green parts)

Instructions
 

  • Cook the noodles: Bring a large pot of water to a rolling boil. Add the noodles and cook according to the package directions. Drain in a colander, then rinse with cold water to stop the cooking. Set aside.
  • Heat the oil and spices: Heat sesame oil in a wok or large skillet over medium-high heat. Once the oil is warm, add the red pepper flakes, black pepper, sesame seeds, and garlic. Stir constantly for 1–2 minutes, just until fragrant (do not let the garlic brown). Lower the heat to medium-low.
  • Make the sauce: Add the black vinegar, vegetable broth, soy sauce, brown sugar, and peanut butter to the pan. Stir until the peanut butter melts and the sauce looks smooth and well combined.
  • Add noodles and vegetables: Turn off the heat and add the cooked noodles, cucumber, and red bell pepper. Use tongs or two forks to gently toss until evenly coated in the sauce. Transfer to a bowl.
    Alternate method: If your pan isn’t large enough, transfer the noodles to a large bowl. Pour the sauce over the noodles, add the cucumber and red bell pepper, and toss until well combined.
  • Chill or serve: Top with green onions. Refrigerate and serve cold, or enjoy warm right away.

Notes

These noodles taste even better after chilling for a few hours. The flavors deepen and the spice mellows as they sit.
This recipe works with many noodles, including udon, soba, or regular wheat pasta. See Variations/Substitutions above for details.