iamifood.com
Cold Sesame Noodles (芝麻凉面) — Summer Noodles with Rich Sauce
Cold sesame noodles are a celebration of simplicity: perfectly cooked noodles, chilled, tossed through a rich sesame sauce with fresh vegetables. This recipe takes the Sichuan approach, which is the most complex and satisfying. The sauce needs to be thick enough to coat every strand of noodle without clumping — achieved by whisking the sesame paste with warm water gradually until it reaches a creamy consistency.
Cold noodle dishes are eaten across China, especially during hot summer months. Each region has its own variation — Beijing uses peanut butter, Sichuan adds chili oil, and Shanghai makes it slightly sweeter.
Ingredients
- • 200g dried wheat noodles (or fresh ramen-style noodles)
- • 1 small cucumber, julienned
- • 2 spring onions, sliced
- • 1 tbsp toasted sesame seeds
- • Chili oil to serve
- • Sesame sauce: 3 tbsp Chinese sesame paste, 1 tbsp soy sauce, 1 tbsp Chinkiang black vinegar, 1 tsp sugar, ½ tsp ground Sichuan peppercorn, 1 clove garlic minced, 4 tbsp warm water, 1 tsp chili oil
Instructions
- 1
Cook noodles according to package. Drain and rinse immediately under cold running water — this stops the cooking and removes excess starch. Drain well and toss with a teaspoon of sesame oil to prevent sticking.
- 2
Make sauce: start with sesame paste in a bowl. Add warm water one tablespoon at a time, whisking continuously. The paste will seize at first then loosen into a smooth, pourable sauce.
- 3
Add soy sauce, vinegar, sugar, Sichuan peppercorn, garlic, and chili oil. Whisk until fully combined. Taste and adjust.
- 4
Arrange noodles in bowls. Pour the sauce over the noodles.
- 5
Top with cucumber, spring onions, and sesame seeds. Add a drizzle of extra chili oil and serve.
Pro Tips
- 💡Rinse noodles in cold water immediately after draining — this is the key to separate, non-clumping noodles.
- 💡The sauce should be thin enough to pour but thick enough to coat. If it's too thick, add more warm water.
- 💡Make this dish right before eating or the noodles will absorb the sauce. If prepping ahead, keep noodles and sauce separate.
- •Rinse noodles in cold water immediately after draining — this is the key to separate, non-clumping noodles.
- •The sauce should be thin enough to pour but thick enough to coat. If it's too thick, add more warm water.
- •Make this dish right before eating or the noodles will absorb the sauce. If prepping ahead, keep noodles and sauce separate.
Frequently Asked Questions
Can I use peanut butter instead of sesame paste?
Yes, though the flavour is different. Use smooth natural peanut butter — it gives a nuttier, slightly sweeter result.
Are these served warm or cold?
Properly cold — chill the noodles in the fridge after rinsing, or serve at room temperature.
What noodles work best?
Any thin to medium wheat noodle. Fresh ramen noodles, dried spaghetti, or Chinese egg noodles all work.
Serving Suggestions
Perfect for hot summer days. Excellent as a quick lunch or alongside grilled meats.
You Might Also Like
Dan Dan Noodles (担担面) — Authentic Sichuan Street Noodle…
Authentic Sichuan dan dan noodles with sesame paste, chili oil, and crispy pork topping. Ready in 35 min.
Smashed Cucumber Salad (拍黄瓜) — The 10-Minute Chinese Cl…
Make Chinese smashed cucumber salad with garlic, chili oil, and Sichuan peppercorns. Ready in 10 minutes, no cooking required.
Flaky Chinese Scallion Pancakes (葱油饼) — Crispy Street F…
Make flaky, layered Chinese scallion pancakes with a hot water dough and sesame oil. Ready in 45 min.