Cold Chinese Sesame Noodles are a great make-ahead dish for a party.
(This post has been updated to include new photos)
Cold Chinese Sesame Noodles are one of my go-to recipes for summer entertaining. It’s a great make-ahead dish.
I’ve been making this recipe for years, and it is always very popular. These cold Chinese sesame noodles are best made a day ahead so the noodles have time to soak in the soy sesame dressing. Chinese black vinegar is a more traditional ingredient for the dressing, but you can substitute balsamic vinegar which is much easier to f
Julienned snow peas, cucumber strips, and red bell peppers are tossed into these cold Chinese sesame noodles just before serving for some color and crunch.
Cold Chinese Sesame Noodles are a wonderful dish to serve at your next barbecue.
- 1 pound dried udon or soba noodles
- ¼ cup sesame oil
- ¼ cup black soy sauce
- 1½ tablespoons Chinese black vinegar or balsamic vinegar
- 1½ tablespoon organic sugar
- 1 tablespoon hot pepper oil, optional
- ¼ cup scallions, finely sliced
- Julienned red bell pepper
- Julienned Cucumber
- Snow Peas, trimmed, cut into thin slivers
- Cook soba noodles until al dente. Drain and rinse well
untilcold water until chilled; drain again. Place in a large bowl.
- Combine Sesame Noodle Sauce Ingredients.
- Stir half of Sesame Noodle Sauce into soba noodles and toss. Add more sauce to taste. Toss well so all the noodles are well covered.
- Chill overnight.
- Just before serving too with garnishes.