Cold sesame peanut noodles might become your new favourite simple meal. This refreshing dish features a creamy, savoury sauce that coats chewy noodles with fresh spring onion, zesty ginger, and crispy toasted sesame seeds. Ready in just 15 minutes, it’s perfect for a quick lunch or light dinner on warm summer days.
Cold dishes are popular during the summer or when the weather has become warmer after the spring chill and before the autumn breeze kicks in again. Cold noodles or liang mian in Chinese, are a dish popular on social media recently. Who would say no to a quick, simple, filling bowl of creamy, spicy, sour and chewy noodles? I would not so I make a bowl for myself, the spicy kind and a non-spicy one for my daughter.
An unpretentious dish that could be served on its own or topped with vegetables, meat or seafood to make a complete meal. These days there would always be a pot of nut butter in the kitchen waiting to be opened because we love them with a piece of toast, stuffed in dates, mixed in with yoghurt and stirred with soy sauce and vinegar to make simple dressings for vegetables and of course, noodles.
Why You’ll Love This Recipe
Cold noodles (liang mian in Chinese) have become incredibly popular on social media, and for good reason. This unpretentious dish delivers everything you want: creamy, spicy, tangy, and satisfying. The best part? You can customize the spice level to suit everyone at your table, I make a spicy version for myself and a mild one for my daughter.
Serve these noodles on their own for a light meal, or top them with vegetables, grilled chicken, prawns, pork, or tofu for a complete dinner. The versatile sauce can be made ahead and stored in the fridge, making this an ideal meal prep option.
Ingredients to make Cold Sesame Noodles
The creamy, savoury sauce can be made in advance. Substitutes are welcome, swap spring onion for chives, cilantro or coriander. Vary the spice level, for a milder sauce use sweet chilli oil. Substitute sesame seeds with crushed peanuts. This is a great main dish but also delicious with chicken, prawns, pork, tofu or vegetables. Any noodles will work for this recipe, use wheat, rice, egg noodles or even pasta.
For the Noodles:
- 100g wheat or egg noodles (dried or fresh)
- 4-5 tbsp boiling water (reserved from cooking the noodles)
For the Sauce:
- 2 tbsp sesame paste (or tahini)
- 2 tbsp smooth peanut butter
- 1 tbsp rice vinegar (or cider vinegar)
- 1 tbsp soy sauce
Toppings:
- 2 spring onions, finely chopped
- 1 clove garlic, minced
- 1/4 thumb-sized piece ginger, minced
- 3-4 tsp chilli oil (adjust to taste)
- 1 tbsp toasted sesame seeds (white or black)
Ingredient Notes & Substitutions
Noodles: Any type works here—wheat, rice, egg noodles, or even spaghetti. Fresh or dried both work; just adjust cooking times accordingly.
Sesame paste: Chinese sesame paste has a more toasted flavour, but tahini is an excellent substitute that’s easier to find.
Peanut butter: I prefer smooth for a silky sauce, but chunky adds interesting texture and crunch to each bite.
Vinegar: Rice vinegar is traditional, but Chinkiang vinegar, cider vinegar, or distilled white vinegar all work well.
Chilli oil: Use homemade or store-bought. For a milder version, reduce the amount or substitute with a drizzle of sesame oil.
Spring onions: Swap with fresh coriander, chives, or a combination of both.
Water – boiling water scooped out of the pot of boiling noodles, add as much as needed to achieve the saucy consistency to coat the noodles but see to it that it does not end up too runny
Soy sauce – this is regular light soy sauce or tamari sauce
Garlic – add for pungency and aroma
Ginger – for a zing add ginger
Sesame seeds – toasted sesame seeds, black or white or peanuts
How to Make Cold Sesame Noodles
Step 1: Cook the noodles Bring a large pot of water to a boil. Add the noodles and cook until al dente according to package instructions (usually 3-5 minutes for fresh, 6-8 minutes for dried). Before draining, scoop out 4-5 tablespoons of the starchy cooking water and set aside.
Step 2: Make the sauce While the noodles cook, combine the sesame paste, peanut butter, vinegar, and soy sauce in a mixing bowl. Gradually add the reserved hot noodle water, stirring continuously until the sauce is smooth and pourable. It should coat the back of a spoon but still drizzle easily. Add more water if needed.
Step 3: Cool the noodles Drain the noodles and rinse thoroughly under cold running water until completely cool. This stops the cooking process and removes excess starch, preventing clumping. Shake off excess water and transfer to a serving bowl.
Step 4: Assemble and serve Pour the sauce over the noodles and toss to coat evenly. Top with chopped spring onions, minced garlic, ginger, chilli oil, and sesame seeds. Serve immediately or chill for 15-30 minutes for an extra-refreshing meal.
Pro Tips for Perfect Cold Sesame Noodles
Prevent sticky noodles: After rinsing with cold water, toss the noodles with a tiny drizzle of sesame oil to keep them from sticking together.
Make ahead: The sauce keeps in the fridge for up to 5 days in an airtight container. You may need to thin it with a tablespoon of water before using, as it thickens when chilled.
Customize the heat: Start with 1-2 teaspoons of chilli oil and add more at the table. For kids or those who prefer mild food, use garlic-infused oil instead.
Texture matters: Don’t overcook the noodles. Al dente noodles have the best chewy texture when served cold.
Batch cooking: These noodles keep well for 2-3 days in the fridge in an airtight container. Store the toppings separately and add them fresh when serving.
Serving Suggestions
Enjoy these cold sesame noodles as:
- A light lunch on their own
- Topped with shredded rotisserie chicken for an easy dinner
- Alongside grilled prawns or tofu for extra protein
- With blanched vegetables like bok choy, sugar snap peas, or cucumber ribbons
- As part of a summer picnic spread
Pair with:
- Radish Salad or Ensaladang Labanos
- Fresh cucumber sticks
- Chilled green tea or iced jasmine tea
Recipe FAQs
Can these sesame peanut noodles be eaten warm? Absolutely! While they’re designed to be served cold or chilled, they’re also delicious at room temperature or slightly warm.
What kind of sesame paste should I use? Chinese sesame paste has a deeper, more toasted flavour, but tahini (which is more widely available) works beautifully when combined with peanut butter.
Can I make this recipe nut-free? For a nut-free version, substitute the peanut butter with sunflower seed butter and use tahini for the sesame paste.
How do I store leftovers? Store the dressed noodles in an airtight container in the fridge for up to 3 days. The sauce may thicken, so loosen it with a splash of water before serving. Fresh toppings like spring onions are best added just before eating.
Can I make this spicy or less spicy? Yes! This recipe is highly customizable. Add more chilli oil for heat, or omit it entirely for a mild version suitable for children.
Watch the Recipe Video
Watch this short cooking video showing how to put together this noodle dish.
Try These Other Quick and Easy Recipes
- Radish Salad or Ensaladang Labanos
- Filipino Chicken Adobo
- Easy Yuxiang Sauce
- Simple Golden Fried Rice
- Garlic Butter Prawns
Made this recipe? I’d love to see your creation! Tag me on Instagram @cookingmummy or leave a comment below with your favourite noodle variation. Did you add extra toppings? Go spicy or mild? Let me know!
Browse more recipes here or follow along on Facebook, Pinterest, and Instagram for more countryside cooking adventures. Let’s get cooking!
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EASY COLD SESAME NOODLES (15 Minutes)
Equipment
- 1 bowl mixing
- set measuring spoons
- 1 cooking pot
- 1 chopsticks or tongs pair
Ingredients
- 100 grams noodles wheat or egg, fresh or dried
- 2 tbsp sesame paste or tahini
- 2 tbsp peanut butter smooth
- 1 tbsp vinegar rice or cider
- 1 tbsp soy sauce
- 4-5 tbsp boiling water from noodle pot
- 2 spring onions finely chopped
- 1 clove garlic minced
- 1/4 thumb ginger minced
- 3-4 tsp chilli oil homemade or store-bought, to taste
- 1 tbsp sesame seeds toasted
Instructions
- Bring a large pot of water to a boil. Add the noodles and cook until al dente according to package directions. Before draining, reserve 4-5 tablespoons of the cooking water.
- In a mixing bowl, combine sesame paste, peanut butter, vinegar, and soy sauce. Gradually whisk in the reserved hot water until the sauce is smooth and pourable (it should coat the back of a spoon).
- Drain the noodles and rinse thoroughly under cold running water until completely cool. Shake off excess water.
- Transfer noodles to a serving bowl. Pour the sauce over the top and toss to coat. Top with spring onions, garlic, ginger, chilli oil, and sesame seeds. Serve immediately or chill for 15-30 minutes.
Video
Notes
- Store leftover dressed noodles in an airtight container in the fridge for up to 3 days
- The sauce can be made up to 5 days ahead and stored separately
- Adjust chilli oil to your preferred spice level
- For nut-free version, use sunflower seed butter instead of peanut butter
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