Ever open your fridge on a hot day and think there’s nothing good to eat, even though it’s packed with stuff? That’s when cold sesame noodles come to the rescue. This dish has been showing up at delis and takeout spots for years, but making it at home is way easier than you’d think. The best part is you can throw it together in about 15 minutes, and it actually tastes better the next day. The sauce is packed with toasted sesame oil, soy sauce, and just enough tang from rice vinegar to keep things interesting. Plus, you can use whatever noodles you have sitting in your pantry.
Pick whatever noodles are already in your pantry
The great thing about this recipe is that it doesn’t demand fancy ingredients you’ve never heard of. Regular linguine works perfectly, and that’s what many people use because it holds onto the sauce really well. If you want to get more traditional, soba noodles are a solid choice since they’re often made from buckwheat and have a slightly nutty taste that pairs well with sesame. Rice noodles are another option if you’re avoiding gluten, and they cook up super fast. Even ramen noodles (without the seasoning packet) work in a pinch.
The key is to rinse your cooked noodles under cold water right after draining them. This stops them from cooking further and keeps them from turning into a sticky mess. Some people skip this step and end up with clumpy noodles that stick together like glue. Brown rice pasta is also worth trying if you’re making this ahead, since it tends to stay softer in the fridge compared to corn and rice blend noodles. Whatever you choose, just make sure the noodles are completely cool before you toss them with the sauce, or they’ll soak up too much liquid too fast.
The sauce comes together in one bowl
Making the dressing is where this recipe gets really simple. You just whisk together soy sauce, toasted sesame oil, rice vinegar, honey (or maple syrup if you’re keeping it plant-based), and a little chili oil for heat. Some recipes call for sesame paste or peanut butter to make it creamier, but honestly, the lighter version without it is just as good and feels more refreshing when it’s warm outside. The toasted sesame oil is what gives the whole thing that signature nutty aroma, so don’t skip it or try to substitute regular vegetable oil.
Fresh garlic and ginger paste add a punch of sharpness that makes the sauce way more interesting than store-bought versions. If you’ve never used ginger paste before, brands like Gourmet Gardens make it super convenient since you don’t have to peel and grate fresh ginger every time. A squeeze of lime juice at the end brightens everything up and balances out the salty soy sauce. The honey or maple syrup might seem like an odd addition, but it smooths out the tangy and savory notes so nothing tastes too harsh. Just make sure to whisk it really well so the honey dissolves completely instead of clumping up at the bottom.
Load it up with whatever vegetables you like
This is where you can get creative and use up whatever’s hanging out in your crisper drawer. Shredded carrots add a nice crunch and a pop of color, and you can grab a bag of pre-shredded ones to save time. Snap peas or sugar snap peas are great because they’re naturally sweet and stay crispy even after sitting in the fridge. Cucumbers bring a refreshing coolness that pairs perfectly with the rich sesame sauce. Just slice them into thin matchsticks or julienne them so they mix in easily with the noodles.
Red bell peppers are another solid choice since they’re crunchy and slightly sweet, which complements the savory sauce. Edamame adds some protein and a creamy texture that makes the dish more filling. If you’re using frozen edamame, just thaw it in a bowl of warm water and drain it well before adding it in. Some people also throw in shredded cabbage, blanched broccoli, or even thinly sliced radishes for extra crunch. Fresh herbs like cilantro and green onions are the finishing touch that make everything taste fresher and more vibrant. If you’re not a cilantro fan, parsley or even Thai basil work just as well.
Let it sit in the fridge for at least an hour
This is one of those dishes that actually improves after it sits for a while. When you first mix everything together, the noodles haven’t had time to soak up the sauce yet, so the taste isn’t quite as deep. But after an hour or two in the fridge, all those ingredients start to meld together, and the noodles get coated in all that sesame goodness. Some people even make this the night before and let it marinate overnight, which makes the next day’s lunch feel like a treat instead of an afterthought.
One thing to keep in mind is that the noodles will absorb some of the dressing as they sit, so it’s smart to save a little extra sauce on the side. If the noodles look dry when you pull them out of the fridge, just drizzle on a bit more dressing or even a splash of vegetable broth to loosen things up. This is especially true if you’re using gluten-free noodles, which tend to firm up more in the fridge. Regular wheat-based noodles stay softer, but even they can benefit from a little extra sauce. Just toss everything together again before serving, and you’re good to go.
Add protein to make it a full meal
If you want to turn this into a main dish instead of a side, adding protein is the way to go. Grilled chicken is a classic choice, and the slightly charred taste from the grill pairs really well with the nutty sesame sauce. Shrimp is another option that cooks up fast and adds a nice bite to the dish. For a plant-based version, crispy tofu or tempeh work great, especially if you toss them in a little soy sauce and cornstarch before pan-frying to get them extra crispy.
Hard-boiled eggs or Korean marinated eggs (the ones with the jammy yolks) are another easy addition that makes the dish more filling without requiring much effort. You can also shred a rotisserie chicken and toss it in, which is perfect if you’re trying to use up leftovers. Some people even add canned tuna or salmon for a quick protein boost. The beauty of this recipe is that it’s flexible enough to work with whatever you have on hand, so you don’t need to run to the store just to make it work.
Sesame seeds and chili oil make a big difference
Sprinkling sesame seeds on top might seem like a small detail, but it adds a nice bit of crunch and amplifies that toasted sesame taste. If you want to take it up a notch, toast the sesame seeds in a dry pan for a minute or two until they turn golden brown and smell nutty. Just keep an eye on them because they can burn fast. White sesame seeds are the most common, but black sesame seeds look really cool and add a slightly earthier taste.
Chili oil is another game-changer if you like a little heat. A teaspoon or two is usually enough to give the sauce a gentle kick without making it too spicy. If you’re sensitive to heat, start with less and add more later if you want. Some brands of chili oil come with crunchy bits of garlic and shallots, which add even more texture and depth. You can also drizzle a little extra chili oil on top right before serving for people who want to control their own spice level. Crushed red pepper flakes work too, but chili oil gives you both heat and richness at the same time.
Meal prep friendly and great for packed lunches
Cold sesame noodles are perfect for meal prep because they hold up well in the fridge for three to four days. Just portion them out into containers, and you’ve got lunch sorted for the week. They travel well too, so you can pack them in a lunchbox without worrying about them getting soggy or falling apart. Unlike some pasta salads that turn sad and mushy after a day, these noodles actually get better as they sit because the sauce has more time to soak in.
If you’re packing this for work or school, consider keeping the toppings like sesame seeds, extra herbs, or a drizzle of chili oil in a separate small container. That way, you can add them right before eating so everything stays fresh and crunchy. Some people also like to pack a wedge of lime to squeeze over the noodles at the last minute for an extra burst of brightness. The noodles are fine at room temperature too, so you don’t need to worry about reheating them, which makes them super convenient for busy days.
Works as a side dish or a light dinner
This recipe is versatile enough to serve in a bunch of different ways. It’s a great side dish for grilled meats, especially if you’re having a backyard barbecue or potluck. The light, tangy sauce is a nice contrast to heavier, smoky grilled foods like burgers or ribs. It also pairs well with dumplings or spring rolls if you’re going for more of an Asian-inspired spread. Some people serve it alongside roasted vegetables or a simple green salad to round out the meal.
On its own, the noodles make a satisfying light dinner, especially when it’s too hot to cook anything elaborate. If you add protein and load it up with veggies, it becomes a complete meal that doesn’t feel heavy or overly filling. It’s also a good option if you’re cooking for a crowd because you can make a big batch ahead of time and just set it out on the table. People can help themselves, and there’s no need to worry about keeping anything hot or timing things perfectly. Plus, it’s one of those dishes that people always seem to love, even if they’re not usually into cold pasta salads.
Brown rice noodles stay softer in the fridge
If you’re cooking gluten-free, brown rice noodles are the way to go for this recipe. They don’t get as hard or brittle in the fridge as other gluten-free options like corn and rice blend noodles. Brands like Jovial make a brown rice capellini that works really well and has a nice chewy texture that holds up over time. Regular gluten-free pasta can sometimes fall apart or turn mushy after sitting in the fridge, but brown rice noodles keep their shape and stay tender.
Even if you’re not gluten-free, brown rice noodles are worth trying just for the texture. They have a slightly nutty taste that complements the sesame sauce really well. Just make sure to rinse them thoroughly after cooking to get rid of any excess starch, which can make them sticky. If you do end up with noodles that firm up too much in the fridge, a quick toss with a little extra dressing or a splash of warm water will soften them back up. It’s a simple fix that keeps the dish from feeling dry or clumpy.
Cold sesame noodles are one of those recipes that make you wonder why you’ve been ordering takeout all this time. They’re quick, easy, and way cheaper to make at home. You can adjust the ingredients based on what you like or what’s in your fridge, and they always turn out good. Whether you’re meal prepping for the week, bringing a dish to a potluck, or just need something simple for dinner, this recipe has you covered. Plus, once you’ve made it a few times, you won’t even need to look at the measurements anymore.
Chilled Sesame Noodle Salad
Cuisine: Asian6
servings15
minutes10
minutes319
kcalCool, chewy noodles tossed in a tangy sesame sauce with crisp vegetables and fresh herbs for an easy, make-ahead meal.
Ingredients
12 oz angel hair pasta (or linguine, soba, or rice noodles)
1/4 cup gluten-free tamari or soy sauce
3 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons brown sugar or honey
1 tablespoon ginger paste or freshly grated ginger
Juice of 1/2 lime
2 cloves garlic, minced
1 tablespoon sesame seeds
1/4 teaspoon red chili pepper flakes or 2 teaspoons chili oil (optional)
1/2 cup snap peas, sliced on the diagonal
1/2 cup shelled edamame, thawed
1/2 cup shredded carrots
1/2 red bell pepper, julienned
1/4 English cucumber or 1 mini cucumber, julienned
2 green onions, chopped
1/2 cup fresh cilantro, chopped
Directions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain the noodles in a colander, then immediately rinse them under cold running water until they’re completely cool. Drain very well and set aside in a large mixing bowl.
- In a small bowl or glass measuring cup, whisk together the tamari, toasted sesame oil, rice vinegar, brown sugar, lime juice, ginger paste, minced garlic, sesame seeds, and red chili flakes or chili oil if using. Whisk until the sugar is completely dissolved and the dressing is smooth and well combined.
- Drizzle half of the sesame dressing over the cooled noodles and toss well with tongs to coat evenly. Let the noodles sit for about 5 minutes so they can start absorbing the dressing and all those rich sesame and garlic notes.
- While the noodles are resting, prepare all the vegetables. Slice the snap peas on the diagonal, julienne the red bell pepper and cucumber into thin matchsticks, thaw the edamame in warm water and drain well, and chop the cilantro and green onions.
- Add all the prepared vegetables and fresh herbs to the bowl with the noodles. Pour the remaining sesame dressing over the top and toss everything together thoroughly with tongs until all the vegetables and noodles are evenly coated with the dressing.
- Transfer the sesame noodle salad to the refrigerator and let it chill for at least 1 hour, or up to overnight for the best marinated taste. The longer it sits, the more the noodles will soak up the dressing and the better everything will taste.
- Before serving, give the noodles another quick toss. If they look a little dry after sitting in the fridge, drizzle on a bit more sesame oil or add a splash of extra dressing to loosen them up.
- Garnish with extra sesame seeds, a drizzle of chili oil, or additional chopped cilantro and green onions if desired. Serve chilled or at room temperature.
Notes
- For gluten-free noodles, brown rice pasta like Jovial Capellini works best and stays softer in the fridge compared to corn and rice blend noodles.
- Toast sesame seeds in a dry skillet over medium heat for 1-2 minutes until golden and fragrant for extra nutty aroma.
- Reserve a little extra dressing to add later if the noodles absorb too much liquid while chilling.
- This noodle salad tastes best after marinating for at least an hour, but overnight is even better for deeper taste.
- Adjust chili oil or red pepper flakes to your spice preference, starting with less and adding more as needed.
- Add grilled chicken, shrimp, crispy tofu, or hard-boiled eggs to turn this into a complete main dish.
Frequently asked questions
Q: Can I make this recipe ahead of time?
A: Yes, this is actually one of those dishes that tastes even better the next day after everything has had time to marinate together. You can make it up to 4 days ahead and keep it in an airtight container in the fridge. Just give it a good toss before serving and add a little extra dressing if the noodles look dry.
Q: What can I use instead of toasted sesame oil?
A: Toasted sesame oil is really what gives this dish its signature nutty taste, so there’s not a perfect substitute. Regular sesame oil won’t have the same depth, and other oils like olive or vegetable oil won’t give you that sesame character at all. If you’re in a pinch, you could use a tiny bit of tahini mixed with a neutral oil, but the taste won’t be quite the same.
Q: Can I use regular spaghetti instead of angel hair pasta?
A: Absolutely. Regular spaghetti, linguine, or even fettuccine all work well for this recipe. The thicker noodles will take a bit longer to cook, but they’ll hold onto the sauce just as well. Just make sure to rinse them thoroughly with cold water after cooking so they don’t stick together.
Q: How do I keep the noodles from getting hard in the fridge?
A: The key is to use brown rice noodles if you’re going gluten-free, since they stay softer than other gluten-free options. For regular pasta, make sure you don’t overcook it and rinse it well with cold water. Reserving some extra dressing to toss in before serving also helps loosen things up if the noodles firm up too much.
