Cold Chinese Sesame Noodles are a great make-ahead dish for lazy summer days or for entertaining. This has been in my recipe repertoire for over 20 years, and continues to be my go-to dish for summer entertaining. Keep it vegetarian, or add some shredded cooked chicken for a main course meal.
I grew up eating a cold sesame noodle dish similar to the recipe I’m sharing today. Since this noodle dish can be assembled ahead of time, and is served cold, it’s perfect for picnics, summer barbecues, or for casual meals throughout the summer. These noodles would go well with Thai Barbecue Chicken, Grilled Vietnamese Lemongrass Chicken, and Grilled Thai Curry Cilantro Garlic Chicken.
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.
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. Finely shredded carrots, thinly sliced napa cabbage or red cabbage, or blanched bean sprouts would also be nice additions.
If you want to add some vegetarian protein, julienned pressed tofu or edamame would be good. For non-vegetarians, Chinese Poached Chicken would be a great protein addition. You can serve the protein on the side so your guests can choose their favorite.
Serve with some Chinese hot chili sauce or chili oil on the side if you like.
Try serving these Cold Chinese Sesame Noodles at your next barbecue or picnic. It goes really well with grilled foods.
Watch how easy these Cold Chinese Sesame Noodles are to make:
Cold Chinese Sesame Noodles
Cold Sesame Noodle Ingredients
- 1 pound dried noodles soba noodles, udon noodles or regular spaghetti
Cold Sesame Noodle Sauce Ingredients
- 1/4 cup sesame oil
- 1/4 cup black soy sauce
- 1 1/2 tablespoons Chinese black vinegar or balsamic vinegar
- 1 1/2 tablespoon organic sugar
- 1 tablespoon hot pepper oil optional
- 1/4 cup scallions finely sliced
- Julienned red bell pepper
- Julienned Cucumber
- Snow Peas trimmed, cut into thin slivers
- scallions minced
- toasted black sesame seeds
- Chinese chili sauce or chili oil
Cook soba noodles until al dente. Drain and rinse well under cold 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.
Adapted from The Martha Stewart Cookbook
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