Save My kitchen was sweltering one July afternoon, and the thought of turning on the stove felt impossible. I had a tangle of noodles in the cupboard and a half-empty jar of chili oil staring at me from the fridge. What started as desperation became this cold, slippery, spicy bowl that I ate standing over the sink, and I haven't stopped making it since. Sometimes the best recipes come from refusing to suffer through a hot meal in the middle of summer.
I brought this to a potluck once, nervous it was too simple, too plain looking next to the casseroles and layered dips. It was gone in minutes. People kept asking if I'd ordered it from somewhere, and I had to admit I'd made it in less time than it took them to drive over. One friend texted me later that week asking for the recipe because she'd been craving it ever since.
Ingredients
- Dried wheat noodles or soba noodles (250 g): I prefer the chewiness of wheat noodles, but soba adds a nutty flavor that works beautifully with sesame.
- Toasted sesame oil (3 tbsp): This is the backbone of the dressing, make sure it's toasted or the flavor will fall flat.
- Soy sauce (2 tbsp): Use low sodium if you're sensitive to salt, the dressing can get intense quickly.
- Rice vinegar (1½ tbsp): It cuts through the richness and keeps everything bright and lively.
- Chili oil (1 tbsp): Start with less if you're cautious, you can always drizzle more on top later.
- Smooth peanut butter (1 tbsp, optional): This makes the dressing cling and adds a subtle creaminess without dairy.
- Sugar or honey (1 tsp): Just enough to balance the heat and acidity without making it sweet.
- Garlic clove (1, finely grated): Fresh garlic is sharper and more aromatic than jarred, it makes a difference here.
- Freshly grated ginger (1 tsp): Use a microplane if you have one, it releases more juice and flavor.
- Cucumber (1 medium, julienned or thinly sliced): The crunch is essential, it keeps the salad from feeling one note.
- Spring onions (2, thinly sliced): They add a mild bite and a pop of green that looks beautiful.
- Toasted sesame seeds (2 tbsp): Toast them yourself if you can, the aroma in your kitchen is worth it.
- Fresh cilantro leaves (¼ cup, chopped): If you're in the cilantro tastes like soap camp, swap in fresh mint or basil.
- Roasted peanuts (¼ cup, roughly chopped, optional): They add texture and a toasted richness that makes every bite more interesting.
Instructions
- Cook and cool the noodles:
- Boil the noodles according to package directions, then drain and rinse them under cold water until they stop steaming. This stops the cooking and keeps them from turning mushy.
- Whisk the dressing:
- In a large bowl, whisk together sesame oil, soy sauce, rice vinegar, chili oil, peanut butter, sugar, garlic, and ginger until it's smooth and emulsified. Taste it now, this is your chance to adjust before it coats everything.
- Toss the noodles:
- Add the cooled noodles to the dressing and toss with your hands or tongs until every strand is glossy. Don't be shy, really work the dressing in.
- Add the vegetables:
- Toss in the cucumber, spring onions, and half of the sesame seeds, cilantro, and peanuts. Mix gently so the vegetables stay crisp and don't bruise.
- Serve and garnish:
- Transfer to a platter or bowls and sprinkle the remaining toppings over the top. Serve it right away or let it chill in the fridge for an hour.
Pin it I've eaten this alone on my couch after a long day, packed it in jars for picnics, and served it on my best plates when friends came over. It never feels fancy, but it always feels special. There's something about cold noodles and chili oil that makes everything else quiet down for a minute.
Make It Your Own
This salad is incredibly forgiving and easy to adapt. If you want more protein, toss in shredded rotisserie chicken, crispy tofu, or even a soft boiled egg on top. I've added shredded carrots, snap peas, and edamame when I had them on hand. Once you get the dressing ratio down, you can throw in whatever vegetables need using up and it'll still taste like the original.
Storing and Serving
This salad keeps well in the fridge for up to two days, though the cucumbers will soften slightly over time. I like to store the noodles and dressing separately from the toppings if I'm meal prepping, then toss everything together just before eating. Serve it cold or at room temperature, it's perfect either way. If it's been chilled and the dressing has thickened, a quick toss with a splash of water or sesame oil brings it back to life.
What to Serve It With
I often serve this as a light main on its own, but it's also a fantastic side dish for grilled meats or fish. It pairs beautifully with dumplings, spring rolls, or a simple miso soup. On hotter days, I'll make a big batch and eat it straight from the bowl with chopsticks while sitting on the porch.
- Add a fried egg on top for a richer, more filling meal.
- Serve alongside cold sesame cucumber salad for a double sesame feast.
- Pair with iced green tea or a crisp white wine to balance the heat.
Pin it This salad has become my go to when I want something that feels indulgent but doesn't require much effort. I hope it becomes one of those recipes you make without thinking, the kind that just feels like home.
Frequently Asked Questions
- → Can I make this ahead of time?
Yes, you can prepare the components separately. Cook and chill the noodles, prepare the vegetables, and store the dressing in an airtight container. Combine 2-3 hours before serving to prevent the noodles from absorbing too much dressing and becoming soggy.
- → What noodles work best for this dish?
Wheat noodles and soba noodles are ideal choices. Rice noodles work well for a gluten-free version. Ramen noodles (without seasoning packets) are also excellent. Choose thinner varieties for better dressing absorption and easier eating.
- → How do I adjust the spice level?
Start with 1 tablespoon of chili oil and add more gradually to reach your preferred heat. Alternatively, add red pepper flakes, fresh sliced chilies, or sriracha to taste. You can also reduce the chili oil and increase other dressing components for flavor without excessive heat.
- → Is this suitable for meal prep?
This dish is best consumed within 24 hours for optimal texture. Store components separately in airtight containers and assemble just before eating. Keep dressing separate to prevent noodles from becoming mushy, and add fresh herbs right before serving for maximum flavor.
- → What proteins pair well with this dish?
Grilled or pan-fried tofu, shredded cooked chicken, edamame, and hard-boiled eggs are excellent additions. For seafood options, try grilled shrimp or flaked canned tuna. These proteins complement the bold sesame and chili flavors without overwhelming the fresh vegetable elements.
- → Can I use a different nut instead of peanuts?
Absolutely. Substitute with cashews, almonds, or pine nuts for a different flavor profile and texture. If you have tree nut allergies, omit nuts entirely or use roasted chickpeas for crunch. The dressing remains delicious without nuts if preferred or due to allergies.