Spicy Sesame Noodle Salad (Printable Version)

Chilled noodles with spicy sesame-soy dressing, crisp cucumber, and fresh herbs for a light meal.

# The Ingredients You'll Need:

→ Noodles

01 - 8.8 oz dried wheat noodles or soba noodles

→ Dressing

02 - 3 tbsp toasted sesame oil
03 - 2 tbsp soy sauce
04 - 1.5 tbsp rice vinegar
05 - 1 tbsp chili oil (adjust to taste)
06 - 1 tbsp smooth peanut butter (optional)
07 - 1 tsp sugar or honey
08 - 1 garlic clove, finely grated
09 - 1 tsp freshly grated ginger

→ Vegetables & Toppings

10 - 1 medium cucumber, julienned or thinly sliced
11 - 2 spring onions, thinly sliced
12 - 2 tbsp toasted sesame seeds
13 - 0.25 cup fresh cilantro leaves, chopped
14 - 0.25 cup roasted peanuts, roughly chopped (optional)

# Step-by-Step Instructions:

01 - Cook noodles according to package directions. Drain and rinse under cold water until fully cooled. Set aside.
02 - In a large bowl, whisk together toasted sesame oil, soy sauce, rice vinegar, chili oil, peanut butter if using, sugar, grated garlic, and ginger until smooth.
03 - Add the cooled noodles to the dressing and toss thoroughly to ensure even coating.
04 - Incorporate cucumber, spring onions, half the sesame seeds, cilantro, and peanuts if using. Toss gently to combine.
05 - Transfer salad to a serving dish or individual bowls. Sprinkle remaining sesame seeds, cilantro, and peanuts over the top. Serve immediately or chilled.

# Additional Tips::

01 -
  • It comes together in under 25 minutes with minimal effort, yet tastes like you spent way longer in the kitchen.
  • The sesame-soy-chili dressing is so addictive that you'll find yourself making extra just to drizzle over other meals.
  • It's endlessly customizable—add protein, swap noodles, adjust heat levels, and it always works beautifully.
02 -
  • Don't skip the cold rinse on the noodles, or they'll stick together in clumpy clusters no matter how much dressing you use.
  • The dressing is actually better made a few hours ahead so the garlic and ginger have time to settle and mellow into the oil.
  • If you're making this ahead to eat later, dress the noodles but add the fresh vegetables just before serving, or they'll get soggy.
03 -
  • If your chili oil is too intense, balance it with a little extra rice vinegar or a touch more honey—this salad should excite your palate, not punish it.
  • Grate your garlic and ginger on a microplane for the smoothest, most evenly distributed dressing.
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