Cold Sesame Noodles with Cucumber and Peanut

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A classic northern Chinese summer dish, cold sesame noodles are chewy wheat noodles tossed in a creamy, nutty sauce made from toasted Chinese sesame paste. Cool, refreshing, and deeply savory, they come together in under 30 minutes and only get better as the flavors meld in the fridge.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 24 gFat
• 3.5 gSaturated Fat
• 64 gCarbs
• 5 gFiber
• 7 gSugar
• 16 gProtein
• 780 mgSodium
• 340 mgPotassium
• 130 mgCalcium
• 5 mgIron
• 6 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the noodles and toppings

• 1 lb (450 g) fresh or dried thin wheat noodles
• 1 English cucumber, julienned
• 2 scallions, thinly sliced (white and green parts separated)
• 1/3 cup roasted unsalted peanuts, roughly chopped
• 1 tablespoon toasted white sesame seeds

For the sesame sauce

• 1/2 cup Chinese toasted sesame paste (zhima jiang)
• 3 tablespoons light soy sauce
• 2 tablespoons Chinkiang black vinegar
• 2 tablespoons tahini or smooth peanut butter (optional, for extra creaminess)
• 1 tablespoon granulated sugar
• 1 tablespoon toasted sesame oil
• 2 teaspoons chili oil with sediment, plus more to taste
• 3 garlic cloves, grated on a microplane
• 1/2 teaspoon fine sea salt
• 1/4 cup hot water, plus more as needed

Directions

1. Bring a large pot of water to a rolling boil. Cook the noodles according to the package directions until just tender with a slight chew, usually 3 to 5 minutes for fresh noodles or 5 to 7 minutes for dried.
2. Drain the noodles and immediately rinse under cold running water, tossing with your hands, until completely cool. Drain again, then toss with 1 teaspoon of sesame oil to prevent sticking. Set aside.
3. While the noodles cook, make the sauce: In a medium bowl, whisk the Chinese sesame paste, soy sauce, Chinkiang vinegar, peanut butter (if using), sugar, sesame oil, chili oil, grated garlic, and salt.
4. Slowly drizzle in the hot water while whisking constantly until the sauce loosens into a thick, glossy, pourable consistency that coats the back of a spoon. Add more hot water 1 tablespoon at a time if needed.
5. In a large serving bowl, combine the cooled noodles with the julienned cucumber and the white parts of the scallions. Pour the sesame sauce over the top and toss thoroughly until every strand is evenly coated.
6. Taste and adjust with more soy sauce for saltiness, vinegar for brightness, or chili oil for heat. The noodles should taste boldly seasoned since chilled pasta mutes flavor.
7. Transfer to individual bowls or plates and top each portion with the chopped peanuts, sesame seeds, and remaining scallion greens. Serve immediately, or chill for up to 4 hours and add the garnishes just before serving.

Cook’s Notes

• Use Chinese toasted sesame paste (zhima jiang) from a jar, not Middle Eastern tahini, which is made from raw sesame and tastes flatter and more bitter.
• Rinsing the noodles thoroughly in cold water is essential: it stops the cooking, removes surface starch, and gives the dish its signature cool, slippery texture.
• Bloom the grated garlic in the warm sauce for 5 minutes before tossing with the noodles to mellow its raw bite.
• Add 1 to 2 tablespoons of cooked shredded chicken or julienned poached pork for a heartier main-course version.
• The sauce keeps in a sealed jar in the refrigerator for up to 1 week; whisk in a splash of hot water before tossing with freshly cooked and chilled noodles.

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