Cold sesame or peanut noodles are summer dinner at my house — slippery noodles in a creamy, tangy sauce with cool cucumber on top. The sauce whisks together in minutes and only improves as it chills. Thirty minutes, mostly hands-off, and dinner is done without heating up the kitchen.
Craving something quick, refreshing, and packed with flavor? Look no further! These Cold Sesame or Peanut Noodles are the ultimate answer to a satisfying meal that comes together in just 30 minutes. The magic is in the sauce—a creamy, nutty, and savory blend of tahini or peanut butter, soy sauce, and a hint of ginger that perfectly coats every strand of noodle. Tossed with crisp, shredded cucumber, this dish is a delightful play on textures and temperatures. It’s the perfect light supper for a warm evening, a fantastic make-ahead lunch, or a standout side dish for a larger spread. Want to make it a more complete meal? Simply add some pan-fried tofu cubes, edamame, or crumbled tempeh for a fantastic protein boost!
Ingredients
• For the Noodles & Veggies
• 1 lb / 450 g cucumbers
• 12 oz / 340 g fresh Chinese egg noodles or linguine
• Salt, for boiling water
• For the Creamy Sesame-Peanut Sauce
• 1/2 cup / 120 g (4.2 oz) tahini, smooth peanut butter, or a combination
• 2 tbsp (30 ml) dark sesame oil
• 2 tbsp (30 ml) sugar
• 3 tbsp (45 ml) soy sauce, or more to taste
• 1 tbsp (15 ml) rice vinegar
• 1 tsp (5 ml) minced fresh ginger, optional
• 1/2 tsp (10 ml) freshly ground black pepper
• Hot sesame oil or chili sauce, to taste
• 1/4 to 1/2 cup / 60 to 120 ml hot water, for thinning
• For Garnish & Protein (Optional)
• 1/2 cup / 50 g (1.76 oz) minced scallions
• 1/2 cup (480 ml) pan-fried tofu cubes, cooked edamame, or crumbled tempeh
Instructions
1. Prepare the water and cucumbers. Bring a large pot of salted water to a rolling boil. While it heats, peel the cucumbers, slice them in half lengthwise, and use a spoon to scoop out the seeds. Shred the cucumber using a box grater or by cutting it into thin matchsticks. Set aside.
2. Cook the noodles. Add the noodles or pasta to the boiling water and cook according to package directions until al dente—tender but not mushy.
3. Mix the sauce. While the noodles are cooking, combine the tahini or peanut butter, sesame oil, sugar, soy sauce, optional ginger, vinegar, hot sauce, and black pepper in a large mixing bowl. Whisk until smooth.
4. Thin the sauce and add cucumbers. Gradually whisk in 1/4 cup (960 ml) of hot water to the sauce until it reaches the consistency of heavy cream. Add more water, one tablespoon at a time, if it’s still too thick. Stir in the shredded cucumbers.
5. Combine and serve. Once the noodles are cooked, drain them immediately and rinse under cold running water to stop the cooking process and cool them down. Drain thoroughly. Add the cooled noodles to the bowl with the sauce and cucumbers. Toss everything together until the noodles are well-coated. Taste and adjust seasoning with more salt or soy sauce if needed. Garnish generously with minced scallions and serve immediately.
6. Variation: Cold Fiery Noodles
7. For a lighter, spicier version, omit the tahini/peanut butter from the sauce. Increase the rice vinegar to 2 tablespoons and whisk in 1/4 cup (960 ml) of a neutral oil like grapeseed or peanut oil. Add 1/2 cup (480 ml) of bean sprouts, a handful of thinly sliced radishes, and at least 1 teaspoon (5 ml / 0.2 fl oz) of chili paste along with the cucumbers. Garnish with scallions, chopped cilantro, and crushed peanuts.
Nutritional Information
• Approximate values per main-course serving (1 of 2). Actual values may vary based on specific used.
• Calories: 650 kcal
• Protein: 20 g
• Carbohydrates: 85 g
• Fat: 28 g
• Sodium: 900 mg
Pro Tips
• for Perfect Noodles
• For the creamiest sauce, use the hot pasta water to thin it out. The starches in the water help the sauce emulsify and cling to the noodles beautifully.
• Don’t skip rinsing the noodles in cold water after cooking. This stops them from overcooking, removes excess starch, and prevents them from clumping together.
• Prep all your vegetables and mix the sauce while the noodle water comes to a boil. This makes assembly incredibly fast once the noodles are done.
• Feel free to add more veggies for extra crunch and nutrients. Shredded carrots, bell peppers, or edamame are all fantastic additions.
FAQ
Q: How can I add more protein to these vegetarian noodles
A: To make this a more complete meal, add about 1/2 cup (480 ml) of protein per serving. Pan-fried tofu cubes, cooked and shelled edamame, or crumbled tempeh are all excellent vegetarian protein sources that pair wonderfully with the creamy sauce.
Q: Can I make these cold sesame noodles vegan
A: Yes, this recipe is easily made vegan. Simply choose a noodle that contains no eggs, such as linguine, soba noodles, or rice noodles. All other sauce ingredients are typically vegan, but it’s always good to double-check your specific brands of soy sauce and sugar.
Q: What can I use instead of peanut butter or tahini
A: For a different nutty flavor, you can substitute smooth almond butter or cashew butter. For a nut-free vegetarian option, sunflower seed butter is a fantastic alternative that provides a similar creamy texture and savory taste.
Q: How long do these vegetarian peanut noodles last in the fridge
A: You can store these cold noodles in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled, so you might need to stir in a splash of water to loosen it up before serving. The cucumbers will be crispest on the first day.
More Recipes You’ll Love
- Cheesy Green Chile & Asparagus Bake
- Broccoli Potato Gratin
- Baigan Bhaji (Crispy Deep-Fried Eggplant Slices)
Cold Sesame or Peanut Noodles
Ingredients
Method
- Prepare the water and cucumbers.
- Bring a large pot of salted water to a rolling boil.
- While it heats, peel the cucumbers, slice them in half lengthwise, and use a spoon to scoop out the seeds.
- Shred the cucumber using a box grater or by cutting it into thin matchsticks.
- Set aside.
- Cook the noodles.
- Add the noodles or pasta to the boiling water and cook according to package directions until al dente—tender but not mushy.
- Mix the sauce.
- While the noodles are cooking, combine the tahini or peanut butter, sesame oil, sugar, soy sauce, optional ginger, vinegar, hot sauce, and black pepper in a large mixing bowl.
- Whisk until smooth.
- Thin the sauce and add cucumbers. Gradually whisk in 1/4 cup (960 ml) of hot water to the sauce until it reaches the consistency of heavy cream.
- Add more water, one tablespoon at a time, if it's still too thick.
- Stir in the shredded cucumbers.
- Combine and serve.
- Once the noodles are cooked, drain them immediately and rinse under cold running water to stop the cooking process and cool them down.
- Drain thoroughly.
- Add the cooled noodles to the bowl with the sauce and cucumbers.
- Toss everything together until the noodles are well-coated.
- Taste and adjust seasoning with more salt or soy sauce if needed.
- Garnish generously with minced scallions and serve immediately.
- Variation: Cold Fiery Noodles
- For a lighter, spicier version, omit the tahini/peanut butter from the sauce. Increase the rice vinegar to 2 tablespoons and whisk in 1/4 cup (960 ml) of a neutral oil like grapeseed or peanut oil.
- Add 1/2 cup (480 ml) of bean sprouts, a handful of thinly sliced radishes, and at least 1 teaspoon (5 ml / 0.2 fl oz) of chili paste along with the cucumbers.
- Garnish with scallions, chopped cilantro, and crushed peanuts.
- Don't skip rinsing the noodles in cold water after cooking. This stops them from overcooking, removes excess starch, and prevents them from clumping together.
