Save It There's something about the sound of noodles hitting cold water that signals summer to me. I discovered this salad by accident one humid afternoon when I had leftover soba noodles and a craving for something bold but light. I started experimenting with what I had in my pantry—sesame oil, soy sauce, chili oil—and within minutes, I had a bowl of vibrant, spicy noodles that tasted like a restaurant I'd been wanting to recreate for months. Now I make it whenever I need lunch that doesn't feel like an afterthought.
I made this for my friend who had just moved into a tiny apartment with barely a stove. She sat on her kitchen counter while I cooked, and by the time we tossed everything together, the whole space smelled like toasted sesame and ginger. She asked for the recipe before we'd even finished eating, and now she texts me photos of her versions with different vegetables. That's when I knew this wasn't just another noodle dish—it was a keeper.
Ingredients
- Dried wheat noodles or soba noodles (250 g): Soba has a lovely nutty flavor and cooks faster, but wheat noodles hold the dressing beautifully; whichever you choose, don't skip the ice-cold rinse or they'll clump together.
- Toasted sesame oil (3 tbsp): This is non-negotiable—the toasted variety has depth and warmth that regular sesame oil can't match, and a little goes a long way.
- Soy sauce (2 tbsp): Use a good quality soy sauce; the umami it brings is the backbone of the entire dressing.
- Rice vinegar (1½ tbsp): It's bright and gentle, cutting through the richness without overwhelming the other flavors.
- Chili oil (1 tbsp): Adjust this to your heat preference, but remember it builds on the palate, so taste as you go.
- Smooth peanut butter (1 tbsp, optional): I skip this sometimes, but when I include it, the dressing becomes silkier and more forgiving.
- Sugar or honey (1 tsp): Just a touch to balance the salt and heat; honey adds a subtle complexity if you have it on hand.
- Garlic clove, finely grated (1): Grating it releases more of its sharp bite than mincing, so it distributes evenly throughout the dressing.
- Freshly grated ginger (1 tsp): Fresh is essential here; ground ginger tastes stale by comparison and changes the whole character.
- Cucumber, julienned (1 medium): The cool crispness is what makes this feel refreshing rather than heavy, so don't skip it or swap it lightly.
- Spring onions, thinly sliced (2): They add a gentle onion bite and bright green color that makes the whole bowl more inviting.
- Toasted sesame seeds (2 tbsp): Toast them yourself if you have time; they're crunchier and more fragrant than pre-toasted.
- Fresh cilantro, chopped (¼ cup): I love the herbaceous contrast, but if cilantro tastes like soap to you, use fresh mint or basil instead.
- Roasted peanuts, roughly chopped (¼ cup, optional): They add texture and protein, but the salad is wonderful without them too.
Instructions
- Boil and cool the noodles:
- Cook the noodles according to the package instructions until just tender, then drain and rinse them under cold running water until they're completely chilled. I usually let mine sit in a colander for a minute while I prep the dressing.
- Build the dressing:
- In a large bowl, whisk together the sesame oil, soy sauce, rice vinegar, chili oil, peanut butter if using, sugar, grated garlic, and ginger until the mixture is smooth and emulsified. Taste it right here—this is your chance to adjust the heat or saltiness before it's too late.
- Coat the noodles:
- Add the cooled noodles to the bowl with the dressing and toss everything together until every strand is coated. Don't be shy; use your hands if you need to.
- Add the fresh elements:
- Fold in the cucumber, spring onions, and half of the sesame seeds, cilantro, and peanuts. Toss gently so the vegetables stay bright and don't wilt.
- Finish and serve:
- Transfer the salad to a serving platter or individual bowls and scatter the remaining sesame seeds, cilantro, and peanuts on top. Serve right away or chill it until you're ready.
Save It I once brought this to a potluck where everyone expected something complicated and restaurant-worthy, and the fact that it was so simple seemed to disappoint people until they took their first bite. By the end of the night, three people had asked how I made it, and I realized that sometimes the best dishes aren't the ones that take hours—they're the ones that taste like you actually know what you're doing. This one does that every single time.
Building Flavor Layers
The magic of this salad isn't in any single ingredient but in how they work together. The sesame oil brings warmth and richness, the soy sauce adds umami depth, the rice vinegar brightens everything, and the chili oil adds a lingering heat that builds slowly. When I first made this, I was trying to balance all these elements, and I kept second-guessing myself. Then I realized that the best dressings aren't about one note being louder than the others—they're about each flavor getting its moment.
Making It Your Own
This recipe is forgiving in the best ways. I've made it with different noodles depending on what's in my pantry, and it always works. I've added everything from shredded rotisserie chicken to crumbled tofu, from thinly sliced radishes to shredded carrots. One time I had leftover roasted broccoli and threw it in, and it was unexpectedly perfect. The dressing is the through-line that holds everything together, so once you nail that, the rest is just variations on a theme.
Storage and Make-Ahead Tips
This salad is best served soon after you make it, but you can prep components ahead to save time. I often cook and cool the noodles in the morning, make the dressing in advance, and then just toss everything together when I'm hungry. If you do have leftovers, store the dressed noodles and vegetables separately so the fresh elements don't get waterlogged, and they'll keep for a day or two in the fridge.
- Make the dressing up to three days ahead and let the flavors deepen in the fridge.
- Toast your own sesame seeds if you have the five minutes; they taste exponentially better than store-bought.
- Bring the salad to room temperature for 10 minutes before serving if it's been chilled, so all the flavors can bloom again.
Save It This is the kind of dish that teaches you something new every time you make it, whether it's a flavor combination you hadn't considered or a way to transform what's sitting in your crisper drawer. It reminds me why cooking is less about following rules and more about understanding how flavors can come together to make something that feels both effortless and special.
Common Questions About Recipes
- → Can I use gluten-free noodles?
Yes, swapping wheat or soba noodles for rice noodles creates a gluten-free alternative without compromising flavor.
- → How can I adjust the heat level?
Increase or reduce chili oil and add red pepper flakes to suit your preferred spice intensity.
- → Is peanut butter necessary in the dressing?
Peanut butter adds creaminess but is optional; omitting it still delivers a flavorful, balanced dressing.
- → What fresh herbs work best here?
Cilantro is recommended for its bright, citrusy notes, but you can also experiment with mint or basil for variation.
- → Can this dish be served warm?
While intended chilled, serving slightly warm is possible, though the refreshing qualities are best when cooled.