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Easy Cold Sesame Noodles with Cucumber

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A quick, refreshing, and satisfying cold noodle dish featuring a creamy sesame sauce and crunchy cucumber, perfect for make-ahead meals and busy days.

Ingredients

Scale
  • 8 ounces (225 grams) spaghetti or thin noodles (regular or whole wheat)
  • 3 tablespoons sesame paste (tahini or Chinese sesame paste)
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon honey or sugar
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated (optional)
  • 1 medium cucumber, thinly sliced or julienned
  • 2 stalks green onions, thinly sliced
  • Red pepper flakes or chili oil (optional, to taste)
  • Crushed peanuts or sesame seeds (optional garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of spaghetti or thin noodles and cook according to package instructions, usually 7-9 minutes, until al dente. Avoid overcooking to keep texture firm after chilling.
  2. Drain noodles in a colander and rinse thoroughly with cold water to stop cooking and remove excess starch.
  3. In a medium bowl, combine 3 tablespoons sesame paste, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon honey or sugar, minced garlic, and grated ginger if using. Whisk vigorously until smooth and creamy. Add 1-2 tablespoons cold water if the sauce is too thick.
  4. Toss the cooled noodles in the sauce until every strand is coated. Taste and adjust seasoning if needed.
  5. Mix in thinly sliced cucumber and green onions.
  6. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Overnight chilling deepens the taste and texture.
  7. Before serving, toss gently again. Garnish with crushed peanuts or toasted sesame seeds and a sprinkle of red pepper flakes or a drizzle of chili oil if desired.

Notes

Rinsing noodles with cold water is crucial to stop cooking and prevent sticking. Adjust sauce consistency with cold water if too thick. Use toasted sesame oil sparingly to avoid overpowering flavor. Chilling enhances flavor and texture. Can be made up to 24 hours ahead. For vegan version, replace honey with maple syrup or sugar and ensure soy sauce is vegan.

Nutrition

Keywords: cold sesame noodles, cucumber noodles, easy noodle recipe, make-ahead meal, sesame sauce, quick dinner, vegetarian, gluten-free option

Find it online: https://fuzzyforker.com/easy-cold-sesame-noodles-with-cucumber-recipe-perfect-make-ahead-meal/