Cold Noodles Recipe

Cook noodles

Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package directions until just al dente (usually 3–5 minutes for soba, 8–10 minutes for wheat spaghetti). Stir occasionally to prevent sticking.

Meanwhile prepare an ice bath: fill a large bowl with the cold water and ice cubes.

When noodles are al dente, reserve 1/4 cup of the cooking water and quickly drain the noodles in a colander. Immediately transfer drained noodles to the ice bath to stop cooking and chill, about 30–60 seconds. Gently agitate to separate strands, then drain thoroughly and transfer to a serving bowl.

If using eggs: gently lower eggs into a small pot of boiling water and cook 6–7 minutes for soft-boiled. Remove to ice bath for 5 minutes, peel, and halve when cool.

Julienne the cucumber and carrot into matchsticks (about 2–3 inch long). Thinly slice the scallions on the diagonal. Chop cilantro if using.

Toss the chilled, drained noodles with about half the sauce (see Sauce section) to coat and to keep them from clumping; reserve remaining sauce for serving or toss all if you prefer well-coated noodles.

Arrange noodles on a platter or divide among bowls. Top with cucumber, carrot, scallions, cilantro, sesame seeds, and egg halves if using.

Combine soy sauce, rice vinegar, sesame oil, warm neutral oil, honey (or sugar), grated ginger, minced garlic, and sambal (if using) in a bowl or jar. Whisk or shake vigorously until honey dissolves and the dressing emulsifies slightly.

Taste and adjust: add more vinegar for brightness, soy for saltiness, honey for sweetness, or water (up to the indicated amount) to thin to desired consistency. The sauce should be balanced salty-sour-sweet with a nutty sesame aroma.

If you reserved noodle cooking water, add 1–2 tablespoons to the sauce to help it cling to the noodles if needed.

For best texture, chill the assembled bowls in the refrigerator 10–15 minutes before serving, or serve immediately if preferred cold. Sprinkle extra toasted sesame seeds and an extra drizzle of sesame oil if desired.

Serve cold, with extra sauce on the side. Leftovers keep covered in the refrigerator for up to 2 days; toss before serving to redistribute sauce.