Chilled noodles in a bold sesame-soy-chili dressing with crisp cucumbers, spring onions, and fresh cilantro. Light, refreshing, and ready in 25 minutes.
# What You'll Need:
→ Noodles
01 - 8.8 oz dried wheat noodles or soba noodles
→ Dressing
02 - 3 tablespoons toasted sesame oil
03 - 2 tablespoons soy sauce
04 - 1.5 tablespoons rice vinegar
05 - 1 tablespoon chili oil
06 - 1 tablespoon smooth peanut butter, optional
07 - 1 teaspoon sugar or honey
08 - 1 garlic clove, finely grated
09 - 1 teaspoon freshly grated ginger
→ Vegetables and Toppings
10 - 1 medium cucumber, julienned or thinly sliced
11 - 2 spring onions, thinly sliced
12 - 2 tablespoons toasted sesame seeds
13 - 0.25 cup fresh cilantro leaves, chopped
14 - 0.25 cup roasted peanuts, roughly chopped, optional
# How to Prepare:
01 - Bring a large pot of water to boil. Add dried noodles and cook according to package instructions. Drain thoroughly and rinse under cold water until completely cooled. Transfer to a clean bowl and set aside.
02 - In a large mixing bowl, whisk together toasted sesame oil, soy sauce, rice vinegar, chili oil, peanut butter if using, sugar, grated garlic, and grated ginger until the mixture is smooth and well combined.
03 - Add the cooled noodles to the bowl containing the dressing. Toss thoroughly to ensure all noodles are evenly coated with the dressing.
04 - Add cucumber slices, spring onions, and half of the sesame seeds, cilantro, and peanuts if using. Toss gently to combine all components without breaking the noodles.
05 - Transfer the salad to a serving platter or individual bowls. Sprinkle the remaining sesame seeds, cilantro, and peanuts over the top. Serve immediately or chilled according to preference.
