Save to Pinterest I used to think cold noodles were strange until a sweltering August afternoon left me too drained to turn on the stove for long. I boiled a pot of noodles, dunked them in ice water, and whisked together whatever bold flavors I had in the pantry. The first bite was cool, slick, and so intensely flavorful that I forgot about the heat entirely. Now this salad is my go-to whenever I need something fast, satisfying, and alive with flavor.
I made this for a potluck once and watched people go back for seconds before trying anything else on the table. Someone asked if I'd taken a cooking class in Thailand. I laughed and admitted I'd just been too lazy to cook something hot. Sometimes the best recipes come from necessity, not skill.
Ingredients
- Dried wheat noodles or soba noodles (250 g): These hold up well when chilled and soak up the dressing without getting mushy, just make sure to rinse them thoroughly under cold water after cooking.
- Toasted sesame oil (3 tbsp): This is the aromatic backbone of the dressing, its nutty richness makes everything taste deeper and more complex.
- Soy sauce (2 tbsp): Adds salty umami depth, use low sodium if you want more control over the saltiness.
- Rice vinegar (1½ tbsp): Brings bright acidity that cuts through the richness and keeps the salad tasting fresh.
- Chili oil (1 tbsp): This is where the heat lives, start with less if you are cautious and add more to taste.
- Smooth peanut butter (1 tbsp, optional): It makes the dressing creamier and adds a subtle sweetness that rounds out the spice.
- Sugar or honey (1 tsp): Just a touch balances the acidity and heat, you will not taste sweetness but you will miss it if it is gone.
- Garlic clove (1, finely grated): Fresh garlic gives a sharp bite that mellows as it sits in the dressing.
- Freshly grated ginger (1 tsp): It adds a clean, zesty warmth that pairs perfectly with sesame and soy.
- Cucumber (1 medium, julienned or thinly sliced): Provides cool crunch and a refreshing contrast to the bold dressing.
- Spring onions (2, thinly sliced): They add a mild sharpness and a pop of green that makes the dish look alive.
- Toasted sesame seeds (2 tbsp): Sprinkle them on top for nutty texture and visual appeal.
- Fresh cilantro leaves (¼ cup, chopped): Brings herbal brightness, but you can skip it if you are not a fan.
- Roasted peanuts (¼ cup, roughly chopped, optional): They add crunch and richness, especially if you are skipping the peanut butter in the dressing.
Instructions
- Boil and chill the noodles:
- Cook the noodles according to the package directions, then drain and rinse them under cold running water until they feel completely cool to the touch. This stops the cooking and keeps them from clumping together.
- 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 smooth and emulsified. Taste it now and adjust the heat or sweetness if needed.
- Toss the noodles:
- Add the cooled noodles to the bowl with the dressing and use tongs or your hands to toss them until every strand is glossy and coated. Do not be shy, get in there and mix well.
- Add the vegetables:
- Fold in the cucumber, spring onions, and half of the sesame seeds, cilantro, and peanuts (if using), tossing gently so everything is evenly distributed. The vegetables should stay crisp and bright.
- Serve and garnish:
- Transfer the salad to a platter or individual bowls and top with the remaining sesame seeds, cilantro, and peanuts. Serve right away or let it chill in the fridge for up to an hour for even more flavor.
Save to Pinterest One evening I served this to a friend who claimed she hated cold pasta. She finished her bowl, then quietly asked if there was more. We ended up sitting on the porch with second helpings, talking until the sun went down. Food like this does not need to be fancy to bring people together.
Make It Your Own
This salad is endlessly adaptable and honestly thrives on improvisation. I have added shredded rotisserie chicken, crispy tofu, and even leftover grilled shrimp, all of which turned it into a more substantial meal. If you want more vegetables, try shredded carrots, thinly sliced bell peppers, or blanched snow peas. The dressing is forgiving enough to handle whatever you throw at it.
Storage and Leftovers
This salad keeps well in the fridge for up to two days, though the vegetables will lose some of their crunch over time. I like to store the dressed noodles separately from the toppings if I know I will have leftovers, then assemble individual portions as I go. The dressing itself can be made ahead and stored in a jar for up to a week, which makes weeknight meals almost effortless.
Serving Suggestions
I love serving this salad as a light main course on its own, but it also works beautifully as a side dish alongside grilled meats or steamed dumplings. On especially hot days, I pair it with a cold beer or iced green tea. It is one of those rare dishes that feels complete no matter how you serve it.
- Top with a soft boiled egg for extra richness and protein.
- Serve with a side of pickled vegetables for added tang and crunch.
- Pair with a crisp Riesling or a light lager to balance the heat.
Save to Pinterest This salad has become my summer staple, the dish I make when I want something vibrant and satisfying without turning on the oven. I hope it becomes one of your favorites too.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, you can cook the noodles and prepare the dressing up to 4 hours in advance. Store them separately in airtight containers and toss together just before serving to keep vegetables crisp.
- → What's the best way to achieve crispy noodle texture?
After cooking, rinse noodles thoroughly under cold running water until completely cool. This stops the cooking process and prevents clumping. Pat dry with a clean kitchen towel before tossing with dressing.
- → How can I adjust the spice level?
Start with 1 tbsp chili oil and taste before adding more. You can also increase red pepper flakes or use less-spicy chili paste. Add heat gradually to reach your preferred level.
- → Is this suitable for gluten-free diets?
Yes, use rice noodles or certified gluten-free soba noodles instead of wheat noodles. Verify that soy sauce and all condiments are certified gluten-free to avoid cross-contamination.
- → What proteins pair well with this dish?
Shredded cooked chicken, crispy tofu, edamame, or poached shrimp all work wonderfully. Add protein during the final toss or serve on the side to maintain textural contrast.
- → Can I substitute sesame oil with another ingredient?
Sesame oil provides distinctive nutty flavor that's difficult to replicate. Neutral oils lack this complexity. For a similar effect, use half sesame oil with peanut oil, but expect subtle flavor differences.