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Cold Sesame Noodles with Veggies and Spicy Peanut Sauce Recipe

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4.2 from 7 reviews

Cold Sesame Noodles is a refreshing and flavorful Asian-inspired dish featuring tender spaghetti noodles tossed in a creamy, nutty sesame peanut sauce with a medley of fresh crisp vegetables. This recipe combines the richness of peanut butter and toasted sesame seeds with the tanginess of rice vinegar and soy sauce, perfectly balanced by a hint of heat from Sriracha. Ideal as a light lunch or a delicious side, these noodles are served cold, making them a perfect make-ahead dish for warm days or casual gatherings.

Ingredients

Main Ingredients

  • Water for boiling
  • 2 tablespoons kosher salt (for boiling the water, do not add to sauce)
  • 1 pound dry spaghetti noodles (or any pasta)
  • 1 cup chopped asparagus (optional)
  • 2 tablespoons sesame oil (for coating noodles)

Sauce Ingredients

  • 1/3 cup soy sauce
  • 1 tablespoon sesame oil
  • 3 tablespoons rice vinegar
  • 1/4 cup peanut butter (chunky or smooth, NOT natural)
  • 3 tablespoons toasted sesame seeds
  • 2 tablespoons packed brown sugar
  • 1 knob ginger (about 2 inches, roughly chopped)
  • 3 cloves garlic (smashed and peeled)
  • 1 teaspoon Sriracha hot sauce (adjust to taste)
  • A generous handful cilantro sprigs (optional)
  • 1-2 tablespoons water (to thin sauce)

Vegetables and Garnishes

  • 1 English cucumber (halved, seeds removed, chopped)
  • 1 red bell pepper (chopped into bite-size pieces)
  • 1 cup shredded carrots (about 3 small carrots)
  • 1/2 cup chopped green onions
  • 1/3 cup chopped cilantro (optional)
  • Chopped cilantro (to garnish)
  • Chopped green onion (to garnish)
  • Sesame seeds (to garnish)
  • Additional sesame oil (to garnish)

Instructions

  1. Cook the noodles: Fill a large pot with water and bring to a boil over high heat. Add 2 tablespoons kosher salt — the water should taste salty like the ocean for proper seasoning. When boiling, add 1 pound of spaghetti noodles, stirring occasionally to avoid sticking. Set a timer for 5 minutes.
  2. Add asparagus: While noodles begin cooking, prep 1 cup chopped asparagus by snapping off woody ends and cutting into bite-size pieces. After 5 minutes boiling pasta, add asparagus to the pot and cook for an additional 2 minutes until noodles are al dente. Total boiling time should be around 7-8 minutes; watch carefully to keep noodles firm.
  3. Strain and cool noodles: Remove pot from heat and strain noodles and asparagus in a colander. Rinse with cold water for about a minute, tossing noodles by hand to cool completely, stop cooking, and wash away excess starch for a smoother sauce finish.
  4. Coat noodles in sesame oil: Shake colander to remove excess water, then transfer noodles to a large bowl. Drizzle with 2 tablespoons sesame oil and toss thoroughly to coat evenly. Set aside.
  5. Make the sauce: In a blender, combine 1/3 cup soy sauce, 1 tablespoon sesame oil, 3 tablespoons rice vinegar, 1/4 cup peanut butter, 3 tablespoons toasted sesame seeds, 2 tablespoons packed brown sugar, the chopped knob of ginger, 3 peeled garlic cloves, 1 teaspoon Sriracha, and a good handful of cilantro sprigs. Add 1 tablespoon water to start. Blend 1-2 minutes until completely smooth, adding a bit more water if needed to reach a creamy consistency.
  6. Prep vegetables: Chop the English cucumber by halving lengthwise, scraping seeds, then cutting into bite-size pieces. Slice and chop the red bell pepper into medium chunks. Add 1 cup shredded carrots, 1/2 cup chopped green onions, and 1/3 cup chopped cilantro to the bowl with noodles.
  7. Combine and mix: Pour the prepared sauce over the noodles and vegetables. Using tongs, toss everything gently but thoroughly to coat noodles and veggies evenly with sauce.
  8. Serve and garnish: Divide the dressed noodles into serving bowls or plates. Garnish with extra chopped cilantro, green onions, a sprinkle of toasted sesame seeds, and a light drizzle of sesame oil for an aromatic finish. Serve chilled and enjoy!

Notes

  • All vegetables listed are optional and interchangeable; feel free to add or substitute based on preference.
  • Use regular peanut butter instead of natural to achieve proper creamy texture in the sauce.
  • Keep an eye on noodles while boiling to achieve perfect al dente texture and avoid mushiness.
  • Rinsing noodles in cold water after boiling halts cooking and removes excess starch for a smoother sauce.
  • Adjust Sriracha quantity depending on your preferred spice level.
  • This dish is best served cold and can be made ahead for easy meal prep.
  • Try adding other crunchy, no-cook vegetables like snap peas, shredded cabbage, or bean sprouts for variety.

Find it online: https://marthatasty.com/cold-sesame-noodles-with-veggies-and-spicy-peanut-sauce-recipe/