Spicy Sesame Noodle Salad

The kitchen window was wide open, and I could hear kids playing outside while I stood over a colander, watching steam rise off a tangle of noodles. I had twenty minutes before I needed to leave, nothing but pantry staples, and zero patience for anything complicated. That's when this salad was born—not from careful planning, but from hunger and a hunch that sesame oil could fix almost anything. It did.

I made this for a friend who showed up unannounced on a Tuesday, the kind of visit where you don't apologize for the mess. We ate it on the back steps with chopsticks, and she kept going back for more, scraping the bowl with her fingers when she thought I wasn't looking. She texted me two days later asking for the recipe, which made me realize I'd never written it down. I had to recreate it from memory and a photo I'd taken of the empty bowl.

Ingredients

• Wheat noodles or soba noodles: Use whatever you have, but thicker noodles hold the dressing better and don't turn mushy when chilled.
• Toasted sesame oil: This is not the time for regular sesame oil, the toasted kind is darker, nuttier, and does all the heavy lifting in the flavor department.
• Soy sauce: I use low sodium because the chili oil and sesame oil already bring plenty of salt, but use what you've got and taste as you go.
• Rice vinegar: It cuts through the richness without being sharp, if you only have white vinegar, use less and add a tiny pinch of sugar.
• Chili oil: The kind with crunchy bits at the bottom is my favorite, start with less if you're not sure how much heat you want.
• Peanut butter: A spoonful makes the dressing cling and turn silky, but you can skip it if you're keeping it nut free.
• Sugar or honey: Just enough to balance the acid and salt, don't skip this or the dressing will taste flat.
• Garlic and ginger: Grate them finely so they disappear into the dressing, leaving only their punch behind.
• Cucumber: Julienned is prettiest, but I've chopped it into chunks when I was in a hurry and it still worked.
• Spring onions: Slice them thin and soak in cold water for a minute if they're too sharp, it mellows them out.
• Toasted sesame seeds: These add crunch and a faint sweetness, don't leave them out.
• Cilantro: I know some people hate it, but it makes the whole dish taste brighter and more alive.
• Roasted peanuts: Optional but strongly recommended, they add texture and a toasty flavor that feels essential once you try it.

Instructions

Cook and cool the noodles:

Boil the noodles until just tender, then drain and rinse them under cold water until they stop steaming. This stops the cooking and keeps them from clumping together.

Make the dressing:

Whisk everything together in a large bowl until the peanut butter dissolves and the dressing looks smooth and glossy. Taste it now, this is your chance to adjust the heat, salt, or sweetness.

Toss the noodles:

Add the cooled noodles to the bowl and use your hands or tongs to toss them until every strand is coated. Don't be shy, really work the dressing in.

Add the vegetables:

Toss in the cucumber, spring onions, and half the sesame seeds, cilantro, and peanuts. Mix gently so the vegetables stay crisp.

Serve:

Pile everything onto a platter or into bowls and scatter the remaining toppings over the top. Serve it right away or let it chill for an hour, both ways are good.

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I brought this to a potluck once, the kind where everyone shows up with something impressive and homemade. I felt a little silly carrying in a bowl of noodles while someone else walked in with a layered cake. But by the end of the night, my bowl was empty and three people asked for the recipe. One of them, a guy who claimed he didn't cook, made it the following weekend and sent me a photo.

What to Do With Leftovers

This salad lives happily in the fridge for up to two days, tightly covered. The noodles will soak up more dressing as they sit, so I usually make a quick extra batch of the sauce (just half the amounts) and toss it in before serving again. You can also add a handful of shredded rotisserie chicken, crispy tofu, or even a fried egg on top to turn leftovers into a full meal. Sometimes I eat it straight from the container standing at the counter, which is how you know it's good.

Make It Your Own

If you don't have chili oil, a few dashes of sriracha or a pinch of red pepper flakes will do the job. I've also made this with rice noodles when I needed it to be gluten free, and it worked beautifully. For extra crunch, throw in shredded cabbage, snap peas, or thinly sliced bell peppers. Once I added leftover grilled shrimp and it turned into something I'd happily serve to guests. The dressing is the anchor, everything else is negotiable.

Serving Suggestions

This salad is perfect on its own for a light lunch, but it also works as a side next to grilled chicken, fish, or crispy spring rolls. I've served it at summer barbecues where it disappeared faster than the burgers. It pairs beautifully with something cold and slightly sweet, like iced green tea, a crisp Riesling, or even a cold beer on a hot day.

• Serve it in individual bowls with chopsticks for a casual weeknight dinner.
• Double the recipe if you're feeding a crowd, it scales up easily and everyone will want seconds.
• Garnish with extra cilantro and a lime wedge for a fresh, bright finish.

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This is the kind of recipe I make when I need something quick, satisfying, and just interesting enough to feel like I tried. It never disappoints, and it always tastes like more effort than it actually took.

Recipe FAQs

→ Can I prepare this ahead of time?

Yes, you can cook the noodles and prepare vegetables up to 4 hours ahead. Store separately in the refrigerator. Toss everything together just before serving to maintain the best texture and prevent the noodles from becoming soggy.

→ What noodles work best for this dish?

Wheat noodles and soba noodles are ideal choices. For a gluten-free version, use rice noodles and ensure your sauces are gluten-free. Each type offers slightly different textures—soba provides a nutty flavor that complements the sesame dressing beautifully.

→ How can I adjust the heat level?

Start with the suggested amount of chili oil and add more gradually to reach your preferred spice level. Red pepper flakes are another option. Alternatively, reduce or omit chili oil entirely and serve with chili oil on the side for individual preference.

→ Is peanut butter necessary in the dressing?

Peanut butter is optional and adds creaminess to the dressing. If you prefer a lighter version or have peanut allergies, simply omit it—the dressing will still be flavorful. You can also substitute with sesame paste or tahini for a different nutty profile.

→ How do I add protein to this salad?

Cooked shredded chicken, tofu, or edamame work excellently. Add approximately 150-200g cooked protein per serving. Marinated baked tofu pairs particularly well with the sesame-chili flavors, while grilled chicken breast adds heartiness without overpowering the dressing.

→ What are the main allergens in this dish?

This contains soy, sesame, peanuts (if included), and wheat from noodles. Always check individual product labels for cross-contamination warnings. For a gluten-free version, substitute with certified gluten-free noodles and verify all sauces are gluten-free.