Cold Noodle Sesame Recipe

Cook noodles

Bring a large pot of salted water to a rolling boil. Add the dried noodles and cook until just tender according to package instructions (usually 6–9 minutes depending on type). Stir occasionally to prevent sticking.

Test for doneness a minute before the shorter end of the range so noodles remain slightly firm. Reserve 1/4 cup of the cooking water, then drain the noodles in a colander.

Immediately transfer drained noodles to a large bowl of ice water (or run under very cold water) to stop cooking and chill completely, about 1–2 minutes. Gently toss while cooling to separate strands.

Drain the chilled noodles thoroughly and place them back in a large mixing bowl. Toss with 1 teaspoon toasted sesame oil to prevent clumping and add a glossy mouthfeel.

Prepare vegetables

While the noodles cook/cool, julienne the cucumber and carrot into matchstick strips (about 2–3 inch long, 1/8 inch thick). Thinly slice the white and green parts of the scallions on a bias, keeping some green for garnish.

If using cilantro, roughly chop the leaves. Toast sesame seeds in a small dry skillet over medium heat for 1–2 minutes, shaking the pan, until fragrant and lightly golden; remove from heat to cool.

Make the sauce

In a medium bowl, combine 1/2 cup tahini, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon granulated sugar (or honey), 1 tablespoon toasted sesame oil, 2 grated garlic cloves, and 1 teaspoon grated ginger (if using).

Whisk the mixture while gradually adding 1/2 cup warm water until the sauce becomes smooth and pourable. Add the reserved 1–2 tablespoons of noodle cooking water if needed to thin further. Stir in 1 teaspoon Sichuan pepper oil or chili crisp if you want heat, then season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust: more soy for saltiness, more vinegar for brightness, more sugar for balance.

Combine noodles and sauce

Pour most of the sesame sauce (reserve about 2–3 tablespoons for garnish) over the chilled, tossed noodles. Using tongs or two forks, gently toss to coat every strand evenly. If the noodles seem dry or the sauce is too thick, add 1–2 tablespoons warm water to loosen.

Add the julienned cucumber and carrot and most of the sliced scallions into the bowl and toss lightly to combine so vegetables remain crisp.

Serve

Divide the sesame cold noodles among 4 bowls. Drizzle reserved sauce over each portion. Sprinkle toasted sesame seeds and remaining scallions on top. Add chopped cilantro if using and a small drizzle of chili oil for heat if desired.

Serve immediately, or chill in the refrigerator for up to 1 hour before serving. Leftovers can be stored in an airtight container for up to 2 days; the noodles may absorb sauce—stir in a little water or extra soy/tahini to refresh before serving.