Cold Noodle Sesame Recipe
Make Cold Noodle Sesame Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Noodles & Base
Sesame Sauce
Toppings & Garnish
Optional Protein
Method
Noodles & Base
- 1
Boil noodles
Bring a large pot of water (about 4–5 quarts) to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz dried noodles and cook according to package directions until just al dente (usually 3–6 minutes, depending on noodle). Stir occasionally to prevent sticking.
- 2
Shock and chill
Prepare a large bowl with 4 cups cold water and ice. Once noodles are al dente, reserve 1/4 cup of the hot noodle cooking water, then drain noodles in a colander and immediately transfer them to the ice bath to stop cooking and firm the texture. Let chill 1–2 minutes, then drain thoroughly and return to the empty pot or a large mixing bowl.
Sesame Sauce
- 3
Combine base ingredients
In a medium bowl, whisk together 1 cup tahini, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 teaspoon toasted sesame oil, and 1 teaspoon sugar or honey until smooth. The mixture will be thick.
- 4
Add aromatics and thin
Whisk in 1 minced garlic clove, 1 teaspoon grated ginger, and 1 teaspoon chili garlic sauce if using. Gradually add 4 tablespoons warm water, one tablespoon at a time, whisking until the sauce reaches a pourable but creamy consistency that will coat noodles (adjust with more warm water if necessary). Taste and adjust: add a pinch more sugar for balance or extra soy for saltiness.
- 5
Adjust seasoning
If the sauce is too bitter or heavy, a splash (to taste) of rice vinegar brightens it. Reserve a couple teaspoons of toasted sesame oil or soy for finishing if desired.
Assembly & Garnish
- 6
Toss noodles with sauce
Pour the prepared sesame sauce over the chilled, well-drained noodles. Add the reserved 1/4 cup hot noodle water a tablespoon at a time if you want the sauce looser and silkier. Gently toss with tongs or two forks until every strand is evenly coated.
- 7
Add protein (optional)
If using shredded chicken or cubed tofu, fold it into the coated noodles so it warms slightly from the residual heat and is evenly distributed.
- 8
Top and finish
Transfer noodles to a serving bowl or divide among plates. Arrange 1 cup julienned cucumber and sliced scallions over the noodles. Sprinkle 2 teaspoons toasted sesame seeds and 2 tablespoons crushed peanuts (if using). Add chopped cilantro if you like. Taste and finish with extra soy or a quick splash of rice vinegar to taste. Drizzle remaining toasted sesame oil sparingly for aroma.
- 9
Serve
Serve immediately chilled or at cool room temperature. Leftovers keep covered in the refrigerator up to 2 days; you may need to stir in a little water or sesame oil before serving to refresh the texture.