Cold Sesame Noodles: Without

Chinese cold Sesame noodles recipe

Cold Sesame Noodles

Peanut butter, sesame paste, and chile-garlic paste combine to make a silky, savory sauce for these noodles—a Chinese-American restaurant staple. Chopped peanuts and a flurry of slivered cucumber and carrot add crunch.

serves 4


1 lb. Chinese egg noodles, fresh or frozen

1⁄4 cup toasted sesame oil

3 1⁄2 tbsp. soy sauce

2 tbsp. rice wine vinegar

2 tbsp. sesame paste

2 tbsp. smooth peanut butter

1 tbsp. sugar

2 1⁄2 tsp. chile-garlic paste, such as sambal oelek

2 tsp. toasted sesame seeds

2 cloves garlic, finely chopped

2 scallions, thinly sliced

1 small cucumber, peeled, seeded, and julienned

1 carrot, peeled and julienned

1 (1 1⁄2") piece ginger, peeled and finely chopped

Chopped roasted peanuts, to garnish


Bring a large pot of water to a boil. Add noodles, and cook until barely tender, about 5 minutes; drain in a colander, rinse with cold water, and drain again. Transfer to a bowl and add 3 tbsp. sesame oil; toss until evenly coated and set aside.

In another bowl, whisk together remaining sesame oil, soy sauce, vinegar, sesame paste, peanut butter, sugar, chili-garlic paste, sesame seeds, garlic, scallions, and ginger. Pour over noodles along with cucumber and carrot, and toss until evenly combined. Transfer to a serving bowl, and garnish with peanuts.

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