What kind of noodles are best for cold sesame noodles?

Chinese egg noodles, ramen noodles, or even spaghetti work well in cold sesame noodle salad. Look for noodles that hold their shape and don't get too mushy.

What is sesame sauce made of?

Sesame sauce is typically made from sesame paste (tahini or Chinese sesame paste), soy sauce, rice vinegar, sesame oil, garlic, ginger, and a sweetener like honey or sugar. Some variations include chili oil or peanut butter.

How long does cold sesame noodle salad last?

Cold sesame noodle salad is best enjoyed within 2-3 days. Store it in an airtight container in the refrigerator to prevent the noodles from drying out.

Can I make cold sesame noodles ahead of time?

Yes, you can prepare the sauce and cook the noodles separately ahead of time. Combine them shortly before serving to prevent the noodles from absorbing too much sauce and becoming soggy.

What can I add to cold sesame noodles?

Popular additions include shredded carrots, cucumbers, bean sprouts, scallions, cilantro, toasted sesame seeds, chili flakes, and protein like shredded chicken, shrimp, or tofu.

Is sesame noodle salad healthy?

While it depends on the ingredients and portion size, sesame noodle salad can be a relatively healthy dish. The sesame seeds provide healthy fats, and the vegetables offer vitamins and fiber. Be mindful of the sodium content from soy sauce and sugar levels.

Cold Sesame Noodle Salad: Your New Go-To Comfort Food 2026

Cold Sesame Noodle Salad

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This vibrant, budget-friendly meal is a complete, comforting dish that comes together faster than delivery. It features a creamy, nutty sauce with a kick, clinging to chewy noodles and fresh crunchy vegetables.

Author: Harmony
Prep Time: 15min
Cook Time: 10min
Total Time: 25min
Yield: 6 servings 1x
Category: dinner
Method: boiling, tossing
Cuisine: Asian Fusion
Diet: Dairy Free

Ingredients

Scale

12 ounces spaghetti, linguine, or soba noodles
2 cups shredded red or green cabbage
1 large carrot, julienned or grated
4 green onions, thinly sliced
1/2 cup chopped cilantro or parsley
1 tablespoon toasted sesame seeds
1/3 cup creamy peanut butter or tahini
1/4 cup low-sodium soy sauce or tamari
3 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon honey or maple syrup
2 cloves garlic, minced
1 tablespoon fresh grated ginger
1-2 teaspoons sriracha or chili garlic sauce
1/4 cup warm water

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Instructions

Cook noodles in salted boiling water until al dente. Drain and rinse under cold water. Toss with a tiny drizzle of oil to prevent sticking.
In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and sriracha.
Slowly whisk in the warm water until the sauce is smooth and pourable. Taste and adjust seasoning.
In a large bowl, combine the cooled noodles, cabbage, carrot, and most of the green onions and cilantro.
Pour the sauce over the noodle mixture and toss thoroughly until everything is evenly coated.
Let the salad rest for 15-20 minutes to allow flavors to meld. Toss again, garnish with remaining herbs and sesame seeds, then serve.

Notes

For best flavor, let salad rest before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles may absorb sauce; revive with a splash of warm water or a little extra soy sauce and vinegar. For gluten-free, use 100% buckwheat soba or rice noodles.

Nutrition

Serving Size: 6
Calories: 380
Sugar: 8
Sodium: 600
Fat: 14
Saturated Fat: 2
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 55
Fiber: 4
Protein: 12
Cholesterol: 0

Find it online: https://www.homestyletable.com/cold-sesame-noodle-salad/