The Cold Noodle Recipe I'll Be Making All Summer
The perfect lunch or dinner when it’s too hot to cook.
It’s been so hot lately that I’ve been craving meals that are cold, refreshing, and don’t require standing over the stove for long. These chilled sesame noodles are tossed in a creamy sesame-peanut sauce, loaded with crunchy vegetables, and finished with quick-pickled cucumbers, toasted sesame seeds, and a spoonful of chili crisp. The only thing you have to cook is the noodles, making this the perfect lunch or easy dinner when it’s just too warm to spend much time in the kitchen.
You can easily turn these into a heartier meal by adding any grilled leftovers from the long weekend, rotisserie chicken, crispy tofu, or edamame. If you have leftovers, the sauce will thicken in the fridge (totally normal!). Before serving, toss the noodles with a splash of warm water until the sauce loosens up and becomes creamy again. They won’t be quite as silky as they are on day one, but they’ll still be absolutely delicious.
Tips to Take It From Good to Great
Salt your cucumber ribbons before lightly pickling them. This draws out excess moisture so they stay crisp and don’t water down the sauce.
Don’t overcook the noodles. Cook them just until al dente, then rinse thoroughly under cold water to stop the cooking and keep them springy.
Whisk the sauce until completely smooth. If it feels too thick, add cold water 1 tablespoon at a time until it’s creamy and pourable. A sauce that’s slightly thinner than you think will coat the noodles best.
Toast your sesame seeds. Even if they’re already toasted, a minute in a dry skillet makes them extra fragrant.
Taste before tossing. Your peanut butter, tahini, and soy sauce may vary, so adjust with a splash more soy sauce, rice vinegar, or honey until the sauce tastes balanced.
Serve immediately for the best texture. The noodles are at their glossiest right after tossing.
Creamy Cold Sesame Noodles
Serves: 4–6
Prep Time: 25 minutes
Cook Time: 5 minutes
