Cold Sesame Noodles
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What are Cold Sesame Noodles?
Delicious cold, nutty, spicy, chewy noodles. The perfect noodles for hot weather.
You’ll love it if…
If you love spicy noodles but it’s hot outside, this delicious Cold Sesame Noodles recipe is perfect for you. Nutty, sweet / spicy, refreshing and ready in under 10 minutes!
I’m nuts about nuts (and seeds). I like nuts in my salads, peanut butter slathered on bread, chopped salted nuts on a hot chocolate fudge sundae, nut butter in Reese’s Pieces. So when I’m handed a bowl of these Sesame Cold Noodles that contain both sesame paste and peanut butter, I’m in nutty, seedy (not that kind of seedy) heaven.
I’ve tried a lot of noodles, but this one has superseeded all the others. It’s bold, rich, just the right amount of salty-sweet-spicy. It’s a full-blown seed-duction. If loving it is crazy… well then call me nutty and lock me up. If you’re looking for something that’s equal parts comforting and delicious, this one’s nut to be missed.
Gather the Ingredients & Cook and Chill the Noodles
Cook the noodles according to the packet instructions, then drain and plunge into ice-cold water to chill completely.
Make the Dressing and Toss
Whisk together the dressing ingredients in a large bowl. Drain the noodles and toss them well in the dressing.
Serve
Place the dressed noodles in a bowl, add your garnishes, and finish with an optional drizzle of chilli oil for extra heat
Goes great with our recipe for gochujang devilled eggs here.
- When making Cold Sesame Noodles, it’s essential to cook your noodles to al dente. This gives them the perfect texture to hold up against the spicy sauce without getting soggy.
After cooking the noodles, rinse them thoroughly under cold water and then soak them in ice water. This helps noodles maintain their chewy texture and stay cool. - Adjust the amount of chilli oil in your sauce based on your spice tolerance. The sauce for these noodles should have a good balance of sweet and spicy flavours. Taste the sauce before mixing it with the noodles.
- To make the dish come together quickly, have all your toppings like julienned vegetables, hard-boiled eggs, dressing and garnish ingredients ready before you start cooking the noodles. This way, you can assemble the dish quickly and serve it while the noodles are still fresh and cold.
- Cold Sesame Noodles taste great when the flavours meld a little, so after mixing everything together, let it sit in the fridge for a few minutes before serving.
Cold Sesame Noodles
Ingredients
Method
- cook the noodles according to the packet instructions. Drain and plunge into ice cold water. The colder the better, use ice cubes along with cold water.
- In a large bowl add all the dressing ingredients and whisk until combined.
- Drain the noodles from the ice bath and coat well with the dressing.
- To serve, place the cold noodles in a bowl and garnish with the garnish ingredients. If you like it spicy drizzle with more chilli oil.
Video
FAQs
Yes you can! Use vegan noodles and omit the hard boiled eggs.
Add cheese, cold cuts or pickles, whatever you like – this is a very versatile recipe. Kimchi or fish cakes also work well as side dishes or you can try the chef’s Gochujang Devilled Eggs.
Any wheat noodles are fine. The Chef has used thin egg wheat noodles.
Yes! It can be kept in the fridge for up to three days (minus the eggs).
