Spicy Sesame Noodle Salad

I threw this together on a Tuesday night when the heat made the thought of turning on the oven unbearable. The noodles sat cooling in the colander while I whisked the dressing, and the smell of toasted sesame oil filling the kitchen made me forget I was too tired to cook. It came together so fast I had time to sit outside and eat it while the sun was still up. That first bite, cold and spicy and somehow exactly what I needed, turned into my new warm weather ritual.

I made this for a friend who swore she didnt like cold noodles. She stood at my counter, skeptical, twirling them on a fork. Then she went quiet, took another bite, and asked if she could take the leftovers home. Now she texts me every few weeks asking for the recipe again because she lost the photo she took of my scribbled note. Its become our inside joke.

Ingredients

• Dried wheat noodles or soba noodles (250 g): These hold the dressing without getting mushy, and rinsing them cold stops the cooking so they stay springy and separate.
• Toasted sesame oil (3 tbsp): This is the backbone of the whole dish, nutty and rich, and a little goes a long way so dont skip it.
• Soy sauce (2 tbsp): Adds the salty, umami depth that makes everything taste more alive.
• Rice vinegar (1½ tbsp): Cuts through the richness with a gentle tang that wakes up your palate.
• Chili oil (1 tbsp): Brings the heat and a slight smokiness, start with less if youre cautious and add more as you go.
• Smooth peanut butter (1 tbsp, optional): Makes the dressing cling to the noodles and adds a creamy, almost indulgent texture.
• Sugar or honey (1 tsp): Balances the heat and acidity, rounding out the flavors so nothing tastes too sharp.
• Garlic clove (1, finely grated): Freshly grated garlic has a bite that mellows into the dressing and smells like youre really cooking.
• Freshly grated ginger (1 tsp): Adds a bright, zingy note that makes the whole thing feel fresh and intentional.
• Cucumber (1 medium, julienned or thinly sliced): Crisp and cool, it breaks up the noodles and adds crunch that keeps every bite interesting.
• Spring onions (2, thinly sliced): They add a mild sharpness and a pop of green that makes the dish look as good as it tastes.
• Toasted sesame seeds (2 tbsp): Sprinkled on top, they add a nutty crunch and make you feel like you finished the dish properly.
• Fresh cilantro leaves (¼ cup, chopped): Bright and herbal, it lifts the whole thing and makes it taste vibrant and alive.
• Roasted peanuts (¼ cup, roughly chopped, optional): Extra crunch and richness, plus they make it feel more like a meal than just noodles.

Instructions

Cook and cool the noodles:

Boil the noodles until theyre just tender, then drain and rinse them under cold water until they stop steaming. This keeps them from clumping and makes them perfect for tossing.

Whisk the dressing:

In a large bowl, combine sesame oil, soy sauce, rice vinegar, chili oil, peanut butter if using, sugar, garlic, and ginger, whisking until its smooth and glossy. It should smell spicy and nutty and make you want to dip your finger in.

Toss the noodles:

Add the cooled noodles to the dressing and toss them with your hands or tongs until every strand is coated. The noodles should glisten and smell incredible.

Add the vegetables:

Toss in the cucumber, spring onions, and half the sesame seeds, cilantro, and peanuts, mixing gently so the cucumber stays crisp. Dont be shy, let everything mingle.

Serve and finish:

Transfer to a platter or bowls and scatter the remaining sesame seeds, cilantro, and peanuts on top. Serve it right away or let it chill in the fridge for an hour to let the flavors settle.

Save

One summer I brought this to a potluck and watched people come back for seconds, then thirds, scraping the bowl with serving spoons. Someone asked if it was from a restaurant. I just smiled and said no, its easier than that. It felt good knowing something this simple could make people that happy.

Making It Your Own

Ive added shredded rotisserie chicken when I needed more protein, and once I stirred in cubes of cold silken tofu that soaked up the dressing like little flavor sponges. You could toss in shredded carrots, snap peas, or even thinly sliced radishes if you want more crunch. The dressing is forgiving, it works with almost anything crisp and fresh you have sitting in the crisper drawer.

Storing and Reheating

This keeps in the fridge for up to two days, though the cucumber will soften a bit and release some water. I usually add the cucumber and herbs right before serving if Im making it ahead. The noodles actually taste better the next day once theyve had time to marinate in the dressing, cold and slick and deeply flavored. Dont reheat it, this is meant to be eaten cold or at room temperature.

Pairing and Serving Suggestions

Ive served this alongside grilled shrimp, crispy spring rolls, or just a cold beer on the back porch. It works as a side dish or a main, depending on how hungry you are and what else is on the table. A chilled Riesling or a pot of green tea makes it feel a little more special, but honestly it tastes just as good eaten straight from the bowl while standing at the counter.

• Add a handful of shredded red cabbage for color and extra crunch.
• Drizzle a little extra chili oil on top if you want more heat without making the whole batch spicy.
• Serve it in individual bowls with chopsticks and let people garnish their own with peanuts and herbs.

Save

This is the kind of recipe that makes you feel capable, even on days when cooking feels like too much. Keep the ingredients around and youll always have something bright and satisfying to pull together when you need it.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Yes, you can prepare components separately. Cook and chill noodles, prepare vegetables, and make the dressing in advance. Combine just before serving to prevent noodles from becoming too soft. Store dressed noodles in an airtight container for up to 2 days.

→ What's the best way to adjust the spice level?

Start with 1 tablespoon of chili oil and adjust based on preference. You can add more chili oil, incorporate red pepper flakes, or use a milder chili variety. Taste as you go to achieve your desired heat level without overpowering other flavors.

→ Are there gluten-free alternatives for the noodles?

Absolutely. Replace wheat noodles with gluten-free rice noodles, soba noodles made from 100% buckwheat, or chickpea pasta. Ensure your soy sauce is tamari or certified gluten-free, as standard soy sauce contains wheat.

→ How can I add protein to this dish?

Shredded cooked chicken, crispy tofu cubes, edamame, or grilled shrimp work wonderfully. Add protein either mixed into the salad or served on top. This keeps the dish flexible for different dietary needs while maintaining the fresh, light quality.

→ What vegetables can I substitute or add?

Bell peppers, shredded carrots, snap peas, or radishes are excellent additions. Julienne or thinly slice vegetables for consistency. Fresh herbs like mint, Thai basil, or scallions can replace or complement cilantro for different flavor variations.

→ Does peanut butter really belong in the dressing?

Peanut butter is optional and adds creaminess and richness to the dressing. Omit if you have allergies or prefer a lighter, more vinegar-forward sauce. The dressing works beautifully without it while maintaining bold flavors from sesame oil and chili.