Pin My neighbor handed me a plastic container over the fence one Saturday afternoon, noodles glossy with sesame oil and flecked with bright green herbs. She said it was something she threw together when her kitchen was too hot to cook anything complicated. I ate it standing at the counter, cold and slippery and electric with chili heat, and I've been making versions of it ever since.
I made this the first time I hosted a picnic in the park, worried the heat would ruin everything. The noodles stayed cool in their bowl, the cucumbers stayed crisp, and people kept coming back for more. Someone asked if I'd catered it, which made me laugh because I'd been tossing it together an hour before we left.
Ingredients
- Dried wheat noodles or soba noodles: Use whichever you prefer, soba adds a nutty depth while wheat noodles stay silky and smooth, just make sure to rinse them cold so they don't clump.
- Toasted sesame oil: This is the backbone of the dressing, rich and aromatic, don't skip it or substitute with regular sesame oil or the flavor falls flat.
- Soy sauce: Adds the salty umami punch that balances the sweetness and heat, use low sodium if you want more control over the salt level.
- Rice vinegar: Brings a gentle tang that brightens everything without overpowering, it's milder than other vinegars and keeps the dressing smooth.
- Chili oil: This is where the heat lives, start with less if you're cautious because you can always add more at the table.
- Smooth peanut butter: Optional but it makes the dressing cling to the noodles and adds a creamy richness that rounds out the sharpness.
- Sugar or honey: Just a touch to balance the soy and vinegar, it's subtle but it makes everything taste more complete.
- Garlic clove: Grated fine so it melts into the dressing and gives that sharp, aromatic bite without chunks.
- Freshly grated ginger: Adds warmth and brightness, fresh is key here because dried ginger doesn't have the same zing.
- Cucumber: Julienned or thinly sliced for crunch and coolness, it cuts through the richness and keeps every bite refreshing.
- Spring onions: Thinly sliced for a mild onion flavor and a pop of green, they add sharpness without overwhelming.
- Toasted sesame seeds: Nutty and crunchy, they stick to the noodles and add texture in every forkful.
- Fresh cilantro leaves: Bright and herbal, it lifts the whole dish and adds color, but you can swap parsley if cilantro isn't your thing.
- Roasted peanuts: Roughly chopped for crunch and a deeper roasted flavor, they make the salad feel more filling and satisfying.
Instructions
- Cook and cool the noodles:
- Boil the noodles according to the package timing, then drain and rinse them under cold running water until they're completely chilled. This stops the cooking and keeps them from turning gummy.
- Whisk the dressing:
- In a large bowl, combine sesame oil, soy sauce, rice vinegar, chili oil, peanut butter if using, sugar, garlic, and ginger, whisking until it's smooth and emulsified. Taste it now and adjust the heat or sweetness before the noodles go in.
- Toss the noodles:
- Add the cooled noodles to the bowl and toss them thoroughly so every strand is coated in that glossy, spicy dressing. Use your hands or tongs to really work it in.
- Add the vegetables:
- Toss in the cucumber, spring onions, and half of the sesame seeds, cilantro, and peanuts, mixing gently so the vegetables stay crisp and don't get bruised. Reserve the rest for topping so it looks vibrant when you serve it.
- Serve:
- Transfer to a platter or individual bowls and scatter the remaining sesame seeds, cilantro, and peanuts over the top. Serve it right away or let it chill in the fridge for an hour if you want it even colder.
Pin 
I brought this to a potluck once and someone's kid, who supposedly hated vegetables, ate two bowls and asked if I could teach his mom to make it. His mother looked equal parts relieved and betrayed, and I wrote the recipe on a napkin right there.
Making It Your Own
This salad is forgiving and adaptable in ways that make it easy to use what you have. I've added shredded rotisserie chicken when I needed more protein, tossed in matchstick carrots or red cabbage for color, and swapped cilantro for Thai basil when I found it at the market. If you want it gluten free, use rice noodles and tamari instead of soy sauce, and it tastes just as bold.
Storing and Serving
The noodles hold up surprisingly well in the fridge for up to two days, though they absorb some of the dressing as they sit. I like to save a little extra dressing on the side to toss through before serving leftovers, it brings everything back to life. Serve it cold or at room temperature, it works either way depending on the weather and your mood.
What to Serve Alongside
This salad feels complete on its own but it also plays well with others. I've served it next to grilled vegetables, crispy spring rolls, or even just a bowl of miso soup when I wanted something warm to balance the cold noodles. It's the kind of dish that works as a side, a main, or something to graze on straight from the fridge.
- Add a fried egg on top for a richer, more substantial meal.
- Serve it with a chilled glass of Riesling or iced green tea to cut through the heat.
- Double the dressing recipe and keep extra in a jar for quick weeknight meals over greens or grain bowls.
Pin This is the kind of recipe that makes you look competent and calm even when you're neither. Keep the ingredients around and you'll always have something bright and satisfying to pull together when the kitchen feels too hot or the day feels too long.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, you can prepare the noodles and dressing up to 4 hours ahead. Store them separately and combine just before serving to keep the noodles from becoming soggy. Add fresh toppings right before plating.
- → What's the best way to cool the noodles quickly?
After draining, rinse the noodles under cold running water while stirring gently with your fingers for 1-2 minutes. For faster cooling, place them in a colander and briefly immerse in an ice bath, then drain well.
- → How do I adjust the heat level?
Start with the recommended 1 tablespoon of chili oil and taste before adding more. You can also add red pepper flakes, fresh sliced chilies, or sriracha to customize the spice level to your preference.
- → Is this suitable for a gluten-free diet?
Yes, simply substitute soba noodles with rice noodles and verify that your soy sauce is tamari or certified gluten-free. Check all condiments for hidden gluten before use.
- → What proteins pair well with this salad?
Consider adding shredded cooked chicken, tofu, edamame, or cashews for extra protein. Grilled shrimp or a soft-boiled egg also complement the sesame-soy flavors beautifully.
- → Can I use different vegetables?
Absolutely. Try shredded carrots, bell peppers, snap peas, or julienned radishes for variety. Choose vegetables that offer contrasting textures and stay crisp when raw.