Cold Sesame Noodles

  • Serves

    serves 4


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.


  • 1 lb. Chinese egg noodles, fresh or frozen
  • 14 cup toasted sesame oil
  • 3 12 tbsp. soy sauce
  • 2 tbsp. rice wine vinegar
  • 2 tbsp. sesame paste
  • 2 tbsp. smooth peanut butter
  • 1 tbsp. sugar
  • 2 12 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


Step 1

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.

Step 2

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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