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Easy Make-Ahead Cold Sesame Noodles

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A quick and easy cold noodle dish with a creamy sesame sauce, perfect for refreshing summer lunches or make-ahead meals.

Ingredients

Scale
  • 8 ounces dried spaghetti or Asian wheat noodles
  • 1 tablespoon salt (for boiling water)
  • 3 tablespoons tahini (or smooth peanut butter for a twist)
  • 2 tablespoons soy sauce (use low-sodium if preferred)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger (optional)
  • 1 clove garlic, minced
  • ½ teaspoon chili flakes or sriracha (adjust for heat preference)
  • 2–3 tablespoons warm water (to thin the sauce)
  • 3 green onions, thinly sliced
  • 2 tablespoons toasted sesame seeds
  • 1 small cucumber, julienned or thinly sliced
  • Optional: shredded carrots, chopped cilantro, or crushed peanuts for texture variations

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of dried spaghetti or Asian wheat noodles. Cook according to package instructions until just al dente, usually 7-9 minutes, stirring occasionally.
  2. Drain noodles in a colander and rinse thoroughly under cold running water to stop cooking and cool the noodles. Toss gently to separate strands and set aside to drain well.
  3. In a medium bowl, combine 3 tablespoons tahini, 2 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 1 tablespoon honey, minced garlic, grated ginger, and chili flakes or sriracha. Whisk until creamy. Add warm water one tablespoon at a time until sauce is smooth and pourable.
  4. Add cooled noodles to the sauce bowl. Toss gently but thoroughly until every strand is coated. Add more water if sauce feels thick.
  5. Fold in thinly sliced green onions, julienned cucumber, and any optional veggies or herbs. Toss lightly again.
  6. Transfer noodles to a sealed container or serving bowl. Refrigerate for at least 30 minutes to allow flavors to meld. Before serving, sprinkle with toasted sesame seeds and crushed peanuts if desired.

Notes

Rinse noodles well under cold water to prevent stickiness. Use warm water to thin the sauce for better texture. Adjust chili flakes to taste. For make-ahead meals, store noodles and sauce separately and toss before serving. Substitute peanut butter or sunflower seed butter for tahini if needed. Use gluten-free noodles and tamari for gluten-free version.

Nutrition

Keywords: cold sesame noodles, summer lunch, make-ahead noodles, easy noodle recipe, sesame sauce, tahini noodles, peanut butter noodles, quick lunch, vegetarian noodles

Find it online: https://novanosh.com/easy-make-ahead-cold-sesame-noodles-recipe-perfect-for-summer-lunches/