You know those meals that are so easy, you feel like you’re cheating the system? These cold sesame noodles are exactly that. They’re refreshing, umami-packed, and just spicy enough to keep things interesting. Perfect for summer, lazy lunches, or when you want something fast but flavorful. I’ve made this for dinner, meal-prepped it for the week, and eaten it straight out of the bowl standing in front of my fridge (no regrets). The sauce is punchy, the noodles are chewy, and the toppings make it feel way fancier than it actually is.
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Table of contents
What Are Cold Sesame Noodles?
Cold sesame noodles are a chilled noodle dish tossed in a savory-sweet sesame-based sauce and topped with crisp vegetables and fresh herbs. Popular in Chinese-American cuisine and often spotted at delis or takeout joints, these noodles are loved for their bold flavor and no-fuss preparation. Think creamy, nutty, tangy, and slightly spicy—basically, the perfect warm weather meal. I actually first fell in love with cold sesame noodles thanks to the grab-and-go version at Whole Foods! But the store-bought version gets pretty pricey so I wanted to recreate this recipe at home instead.
What Kind of Noodles Should I Use?
This recipe is super forgiving when it comes to noodles, so go with whatever you have on hand—or whatever vibe you’re going for. That said, here are a few of my favorites:
- Linguine: My go-to! It has the perfect bite and holds onto the sauce beautifully. It’s definitely not traditional in any sense, but this is the base of my favorite version of this at Whole Foods!
- Soba noodles: A classic choice for cold noodle dishes, especially if you want that earthy, nutty flavor. Bonus: they’re typically gluten-free (just check the package).
- Ramen noodles: Quick-cooking and springy—great if you’re in a rush or want something nostalgic.
- Rice noodles: Light and chewy, perfect if you’re gluten-free or prefer a more delicate texture.
- Udon noodles: Thick and bouncy—these are fun if you like a heartier noodle experience.
Basically, if it’s long and noodle-y, it’ll probably work. Just don’t skip the cold rinse—no matter which noodles you choose, chilling them helps them stay firm and keeps the final dish from turning gloopy.
Key Ingredients (And Why They Matter)
- Soy sauce: Adds that deep, savory umami flavor. I use regular soy sauce, but low-sodium also works.
- Rice vinegar: Brings brightness and a tangy bite that balances the richness of the sesame oil.
- Toasted sesame oil: The star of the show—nutty, aromatic, and essential for that classic flavor.
- Chili oil: Adds a gentle heat and depth. Customize the amount based on your spice tolerance.
- Honey: Balances out the salt and acid with a touch of sweetness. Maple syrup works great too if you’re keeping it vegan.
- Sesame seeds: A little crunch and a lot of toasty flavor. Don’t skip!
- Linguine: I love using linguine for its chewiness, but any long noodle (even ramen or soba) will do.
- Cucumber: Crisp, cooling, and adds contrast to the rich sauce.
- Scallions + cilantro: For brightness and a pop of fresh flavor.
How to Make Cold Sesame Noodles
- Make your sauce: Whisk together soy sauce, rice vinegar, toasted sesame oil, chili oil, and honey.
- Cook linguine according to package instructions. Rinse with cold water to stop the cooking and chill the noodles.
- Chop cucumber, scallions, and cilantro.
- Toss everything together in a bowl: noodles, sauce, veggies, and herbs.
- Garnish with sesame seeds and let the flavors marinate in the fridge for at least 1 hour (or overnight!).
Common Mistakes to Avoid + Pro Tips
Don’t skip the cold rinse: This stops the noodles from getting mushy and helps them stay firm and chewy.
Let it sit! Cold sesame noodles taste best after marinating—give them at least an hour to soak up all the flavors.
Customize the spice: If you’re sensitive to heat, start with 1 tsp chili oil and add more later.
Emulsify your sauce: Don’t just stir—whisk like you mean it. The honey (or maple syrup) needs to dissolve fully or you’ll end up with sweet clumps.
Serving Suggestions
Cold sesame noodles are great on their own, but they also make a killer side dish or base for a full meal. Here are some ideas for how to serve them:
- Pair with dumplings: These noodles go so well with something crispy and pan-fried—try them alongside my chili garlic dumplings or scallion tofu potstickers for the ultimate combo.
- Add protein on top: Throw on some crispy airfryer tofu or a Korean marinated egg! The noodles soak up the flavor and turn into a complete meal.
- As part of a noodle dinner spread: If you love this noodle recipe, you have to try my Vegan Jajangmyeon and Cold Spicy Peanut Noodles recipe!
- For meal prep: Portion these into containers with toppings on the side—great for work lunches or lazy girl dinners.
FAQ
Yes! In fact, they taste even better the next day since the veggies and noodles have time to marinate in the delicious sauce.
Up to 3-4 days in an airtight container.
Cold Sesame Noodles
Ingredients
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 2 tsp chili oil (or to taste)
- 2 tbsp honey (you can substitute with maple syrup if you are vegan)
- 1 tbso sesame seeds
- 1/2 package linguine
- 1/2 english cucumber
- scallions (for garnish)
- cilantro (for garnish)
Instructions
- Make the sauce: In a bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, chili oil, and honey until smooth and well emulsified.
- Cook the noodles: Boil linguine according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking and cool the noodles completely.
- Prep the toppings: Finely chop the cucumber, scallions, and cilantro.
- Combine everything: In a large bowl, mix the chilled noodles with the sauce, chopped cucumber, scallions, and cilantro.
- Garnish and chill: Sprinkle with sesame seeds and let marinate in the fridge for at least an hour or overnight for maximum flavor.
What did you think of this recipe?