Save There was a week last summer when the heat made the idea of turning on the stove unbearable, but I still craved something bold and satisfying. I threw together what I had in the fridge: noodles, sesame oil, a cucumber going soft, and that jar of chili oil I'd been hoarding. The result was so good I forgot to take a photo before finishing the bowl. Sometimes the best recipes are born out of laziness and a refusal to order takeout again.
I made this for a potluck once, skeptical that cold noodles would go over well next to all the warm casseroles. It was the first dish to disappear. Three people asked for the recipe, and one friend admitted she ate it straight from the container the next morning. That's when I realized this salad has a quiet kind of power: it doesn't announce itself, but once you take a bite, you're hooked.
Ingredients
- Dried wheat noodles or soba noodles: Use whichever you prefer, but soba adds a nutty depth that pairs beautifully with sesame, and they hold up well when chilled without turning gummy.
- Toasted sesame oil: This is the backbone of the dressing, so don't skimp or substitute with regular sesame oil, the toasted version has a richer, almost smoky flavor that makes everything sing.
- Soy sauce: I always use low sodium so I can control the saltiness, especially since chili oil and sesame oil both bring their own punch.
- Rice vinegar: It cuts through the richness and gives the dressing a bright, tangy lift without being harsh like white vinegar.
- Chili oil: Start conservatively if you're heat shy, you can always drizzle more on top, but you can't take it back once it's mixed in.
- Smooth peanut butter: This is optional, but it adds a creamy body to the dressing that makes it cling better to the noodles and rounds out the sharpness of the vinegar.
- Sugar or honey: Just a touch to balance the salty and spicy, honey dissolves a bit easier if your kitchen is warm.
- Garlic clove: Grate it finely or mince it to a paste so it distributes evenly, raw garlic can be intense if you bite into a chunk.
- Freshly grated ginger: Fresh is key here, the zing it adds is irreplaceable and it mellows beautifully as it sits in the dressing.
- Cucumber: Julienned cucumbers add crunch and freshness, and they release just enough water to keep the noodles from drying out if you're eating leftovers.
- Spring onions: They bring a mild, sweet bite that doesn't overpower, I slice them thin on the diagonal because it looks nicer and they mix in better.
- Toasted sesame seeds: These add texture and a subtle nuttiness, toast them yourself if you have time, the aroma is worth it.
- Fresh cilantro leaves: Love it or hate it, cilantro adds a bright, herbal note, but if you're in the hate camp, swap in fresh mint or basil.
- Roasted peanuts: Roughly chopped peanuts give a satisfying crunch and a bit of richness, cashews work too if that's what you have.
Instructions
- Cook and cool the noodles:
- Boil the noodles according to the package directions, then drain and rinse them under cold running water until they're completely cool to the touch. This stops the cooking process and prevents them from clumping together, which is crucial for a salad like this.
- Make the dressing:
- In a large bowl, whisk together the sesame oil, soy sauce, rice vinegar, chili oil, peanut butter (if using), sugar, garlic, and ginger until the mixture is smooth and emulsified. Taste it and adjust the heat, sweetness, or saltiness to your liking before adding the noodles.
- Toss the noodles:
- Add the cooled noodles to the bowl with the dressing and toss them thoroughly so every strand is coated. Use tongs or your hands for this, it's easier than a spoon and you'll get better coverage.
- Add the vegetables:
- Toss in the cucumber, spring onions, and half of the sesame seeds, cilantro, and peanuts (if using), then mix gently to combine. Reserve the rest of the toppings for garnish so they stay crunchy and vibrant on top.
- Serve:
- Transfer the salad to a serving platter or individual bowls, then sprinkle with the remaining sesame seeds, cilantro, and peanuts. Serve it right away or let it chill in the fridge for an hour, both ways are delicious.
Save One evening, I served this to a friend who claimed she didn't like cold noodles. She ate two bowls and admitted she'd been wrong her whole life. We sat on the balcony with our feet up, the sun setting, the bowls balanced on our laps, and she said it tasted like the kind of meal that made summer feel intentional. I think about that night every time I make this.
Make It Your Own
This salad is forgiving and flexible, so feel free to experiment. I've added shredded rotisserie chicken when I needed more protein, thinly sliced bell peppers for color, and even leftover grilled shrimp. If you want it gluten free, swap the wheat noodles for rice noodles and use tamari instead of soy sauce. Once, I ran out of cilantro and used Thai basil instead, and it gave the whole dish a sweet, anise like twist that I still crave.
Storing and Serving Tips
This salad keeps well in the fridge for up to two days, though the cucumbers will soften slightly and release moisture. If you're meal prepping, store the dressed noodles separately from the toppings and combine them just before eating to keep everything crisp. I like to pack it in mason jars for lunch, layering the dressing on the bottom, noodles in the middle, and crunchy toppings on top, then shake it all together when I'm ready to eat.
What to Serve Alongside
This salad is light but satisfying, so it pairs well with dishes that have a bit more heft. I've served it next to grilled chicken skewers, crispy tofu, or even a simple miso soup. It also works beautifully as a side at barbecues, where it offers a cool, tangy contrast to smoky, charred meats. If you're keeping it vegetarian, a side of edamame or vegetable spring rolls rounds out the meal nicely.
- Drizzle extra chili oil on top just before serving if you want more heat without overwhelming the whole dish.
- Toast your sesame seeds in a dry pan for a minute or two to intensify their flavor and aroma.
- Use a vegetable peeler to create thin cucumber ribbons instead of julienning them for a more elegant presentation.
Save This salad has become my go to when I want something that feels indulgent but doesn't weigh me down. It's proof that simple ingredients, when treated right, can turn into something you'll crave on repeat.
Recipe Q&A
- → Can I make this salad ahead of time?
Yes, you can prepare the components separately and assemble just before serving. Store the cooked noodles and dressing in separate containers in the refrigerator for up to 3 days. Toss together when ready to eat to keep the salad crisp and fresh.
- → How do I adjust the spice level?
Start with 1 tablespoon of chili oil and add more gradually to taste. You can also incorporate red pepper flakes, sriracha, or fresh sliced chilis. For a milder version, reduce or omit the chili oil entirely and rely on the ginger for warmth.
- → What noodles work best for this dish?
Wheat noodles and soba noodles are traditional choices. For gluten-free options, use rice noodles or buckwheat soba. All noodle types should be rinsed thoroughly under cold water after cooking to prevent clumping and to achieve the desired chilled texture.
- → Can I add protein to this salad?
Absolutely. Shredded cooked chicken, edamame, crispy tofu, or cashews complement the sesame dressing beautifully. Add them during the final toss or sprinkle on top. This transforms it into a more substantial main course.
- → Is this salad suitable for meal prep?
Yes, it's excellent for meal prep. Cook noodles and prepare vegetables in advance, then store separately. Keep dressing in a sealed container. Assemble individual portions up to 2 days before serving for best texture and flavor retention.
- → What beverages pair well with this dish?
The crisp acidity of a Riesling wine complements the bold sesame and chili flavors. Green tea offers a refreshing, complementary pairing. Cold beer or sparkling water also work well for a light, refreshing meal experience.