Cold Chinese Sesame Noodles are a great make-ahead dish for a party. 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.
(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.
Watch how easy these Cold Chinese Sesame Noodles are to make:
Cold Chinese Sesame Noodles
Cold Sesame Noodle Ingredients
- 1 pound dried udon or soba noodles
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
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