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Flavorful Cold Sesame Noodle Salad Recipe Easy Homemade with Peanut Butter and Chili Oil

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A quick and easy cold sesame noodle salad featuring a creamy peanut butter dressing and spicy chili oil, perfect for warm days and satisfying meals.

Ingredients

Scale
  • 8 oz (225 g) dried thin wheat noodles (Chinese egg noodles or linguine as substitute)
  • 1/4 cup (64 g) creamy peanut butter (natural, no added sugar preferred)
  • 3 tablespoons soy sauce (low-sodium recommended)
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons warm water
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons chili oil with flakes (adjust to taste)
  • 2 scallions, thinly sliced
  • 1 small cucumber, julienned or thinly sliced
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Bring a large pot of water to a rolling boil. Add 8 oz (225 g) of dried noodles and cook according to package instructions, usually 4-6 minutes until just tender but still firm (al dente). Stir occasionally to prevent sticking. Be careful not to overcook.
  2. Drain noodles in a colander, then rinse under cold running water until completely cool to stop the cooking process and prevent clumping.
  3. In a mixing bowl, whisk together 1/4 cup (64 g) peanut butter, 3 tablespoons soy sauce, 2 tablespoons toasted sesame oil, 2 tablespoons warm water, 1 tablespoon rice vinegar, and 1 tablespoon honey or maple syrup until smooth and creamy. Add more water if needed to reach a silky consistency.
  4. Stir in 2 tablespoons chili oil with flakes. Taste and adjust the amount if you prefer more or less heat.
  5. Add the cooled noodles to the bowl with the dressing. Toss gently but thoroughly to coat every strand.
  6. Toss in thinly sliced scallions and julienned cucumber to add crunch and brightness.
  7. Sprinkle 1 tablespoon toasted sesame seeds over the top. Serve immediately or chill for 15-20 minutes to let flavors meld. If chilling, toss noodles again before serving.

Notes

Use thin wheat noodles or Chinese egg noodles for best texture. Rinse noodles thoroughly under cold water to prevent clumping. Adjust chili oil gradually to control spice level. For gluten-free, substitute rice or soba noodles and use tamari instead of soy sauce. Store dressing separately if making ahead to avoid soggy noodles.

Nutrition

Keywords: cold sesame noodle salad, peanut butter dressing, chili oil, easy noodle salad, quick lunch, Asian salad, peanut sesame noodles

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