Cold Noodle With Sesame Sauce Recipe

Prepare cucumber

Thinly julienne or shred enough cucumber to yield about 1 cup. Place in a small bowl, sprinkle a pinch of salt, toss, and let sit while making sauce to draw out excess moisture. Squeeze lightly before serving.

Cook noodles

Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package instructions until just al dente (usually 3–5 minutes for fresh/wheat noodles; follow package for dried). Stir occasionally to prevent sticking.

Shock and chill noodles

Reserve 1/4 cup of the hot cooking water, then drain the noodles in a colander. Immediately transfer drained noodles to a large bowl filled with cold water and several ice cubes to stop cooking and cool thoroughly (about 1–2 minutes). Gently agitate to remove surface starch. Drain well and spread on a tray to remove excess water or pat lightly with paper towels.

Prepare scallions and toppings

Thinly slice scallions on the diagonal (green parts) and lightly toast sesame seeds in a small dry skillet over medium heat until fragrant (about 1–2 minutes). Chop cilantro and crush peanuts if using. Keep toppings ready.

Whisk sauce

In a medium bowl combine 4 tbsp tahini, 2 tbsp light soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp toasted sesame oil (optional), 1 tsp sugar or honey, 1 tsp minced garlic, 1/2 tsp grated ginger (if using), 1 tsp chili oil (optional) and 1/4 tsp salt. Whisk while adding the 4 tbsp warm water gradually until the mixture turns into a smooth, pourable sauce. Adjust thickness with an extra teaspoon or two of warm water if needed. Taste and adjust seasoning — more soy for saltiness, vinegar for brightness, or sugar for balance.

Heat-set (optional)

If tahini is particularly thick and oils have separated, briefly microwave the sauce for 10–15 seconds or stir over a warm water bath to make it silkier before tossing with noodles.

Combine chilled noodles and sauce

Place the drained, chilled noodles in a large mixing bowl. Pour the sesame sauce over the noodles and toss gently but thoroughly, using tongs or two forks, until every strand is coated. If the noodles feel dry, add 1–2 tablespoons of the reserved hot cooking water to help the sauce cling and loosen the texture.

Add garnishes and finish

Fold in julienned cucumber and half of the sliced scallions. Transfer to a serving plate or divide among serving bowls. Sprinkle toasted sesame seeds, remaining scallions, chopped cilantro and crushed peanuts on top. Drizzle a little extra sesame oil or chili oil if desired.

Serve chilled

Serve immediately while cold and fresh. This dish can be made up to 1 hour ahead; keep chilled and add extra sesame seeds and peanuts just before serving to preserve crunch.