Cold Sesame Noodles

This is such an easy and delicious lunch or dinner. The sauce is mostly composed of pantry ingredients and takes no more than 10 minutes to put together. The noodles are supposed to be cold which means you can not only whip this up quickly but you can make this dish ahead of time and put it together whenever you have five minutes.

Beautiful flat egg noodles.


Tongs are very useful for mixing pasta without making a mess.


Cold Sesame Noodles

Serves: 6        Time: 15 minutes

1 lb. flat egg noodles

1 tablespoon creamy peanut butter

2 tablespoons sesame oil, plus more to toss into cooked cooked

1 tablespoon ginger, grated

2 teaspoons garlic, minced

2 teaspoons chili garlic paste

2 tablespoons Chinese sesame paste (or you can use 2 tablespoons tahini with an extra splash of sesame oil)

3 1/2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon sugar

1/4 cup salted peanuts, crushed for garnish

Cucumber, sliced for garnish

Cook noodles according to package-boil for about 5 minutes. Drain the noodles and rinse with cold water. Splash sesame oil on noodles to loosen them and keep them from sticking together.

In a separate bowl make sauce by whisking together peanut butter, sesame oil, ginger, garlic, chili garlic paste, tahini or sesame paste, soy sauce, rice vinegar, and sugar.

Wash, peel, pit and slice cucumbers diagonally or into whatever shape you prefer. Crush peanuts if they are not crushed already.

Pour sauce over cold noodles and mix in. Plate the noodles and garnish with crushed peanuts and cucumber. Serve with extra garlic chili paste on the side.


-This salad can be garnished with an assortment of ingredients, including shopped cilantro, chopped scallions, toasted sesame seeds, fresh bean sprouts, and enoki mushrooms.

Enjoy and please share any comments or questions you may have. I would love to see how yours turns out! Make sure to tag me @lizskosherkitchen if you share it on social media so I can see your masterpiece!



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