Whatever you call them -- cold sesame noodles, peanut noodles, dan dan noodles -- these crave-able cold noodles bathed in a zesty peanut sauce flecked with soy, ginger, garlic and molasses are super easy to prepare, restaurant worthy and kid friendly. Cucumber, green onions and cilantro bring a fresh crunch as the perfect toppers.
I crave cold sesame noodles on a regular basis. And since moving back to the Midwest after half a life on the East Coast, I have yet to find an Asian restaurant in a 50 mile radius -- likely further -- that has cold sesame noodles on their menu.
There is no China King to deliver mu shu pork (#65), steamed dumplings (#3) and hot and sour soup (#17) to my front door in less than a half hour. Because you see, by ordering these three items, I would hit the $20 threshold -- the threshold that garnered me a free order of cold sesame noodles! Boom.
I've had no choice but to recreate these crave worthy noodles in my home kitchen. And these for sure deliver on "authentic" and certainly give China King a run for their money on flavor. (But not on convenience and the simply joy in hearing a voice on the other end of the line say, "You Lin? #65? #3? #17? Free sesame noodle?")
Noodle Options
Speaking of noodles, here I used the squiggly noodles that have shown up on grocery shelves in the last few years. They are fun with their curly edges, elasticity and "toothiness". Trader Joe's has a worthy and reasonable squiggly noodle offering that stands on its own as a quick meal. Ramen noodles or linguine work well too. (And Asian rice noodles are a great gluten free option.)
Ingredients
- squiggly noodles, ramen noodles or linguine
- toasted sesame oil
- creamy peanut butter
- soy sauce
- rice vinegar
- maple syrup
- fresh lime juice
- Asian chili-garlic sauce
- fresh ginger root
- garlic gloves
- red pepper flakes
- green onions
- English cucumber
- fresh cilantro
- sesame seeds
- chili crisp for serving (optional)
See recipe card for quantities.
Jump to RecipeInstructions
In a medium bowl, combine peanut butter, soy sauce, rice vinegar, maple syrup, lime juice, chili garlic sauce, 1 teaspoon toasted sesame oil, ginger, garlic and red pepper flake.
Whisk until combined. Thin with pasta water if needed. Reserve.
Cook noodles according to package directions. Reserve ½ cup of the noodle water. Rinse under cold water, and drain well.
Toss with 1-½ tablespoons of sesame oil in a medium bowl. Transfer to refrigerator to chill.
Toast sesame seeds in a small skillet over medium heat. Reserve.
Prepare garnishes.
Toss cold noodles with reserved peanut sauce.
To serve, divide noodles across four bowls/plates, Garnish with green onions, julienned cucumbers, cilantro and toasted sesame seeds.
Hint: Depending on what kind of peanut butter you use -- I used natural -- it is sometimes easier to whisk the sauce ingredients together if you give the peanut butter a little nudge by putting it in the microwave for about 10 seconds and then adding the rest of the sauce ingredients.
Substitutions & Variations
- Chili Garlic Sauce - use Sambal Oelak or Sriracha instead, but add it "to taste"
- Noodles - squiggly noodles, ramen or linguine -- even spaghetti will do in a pinch
- Molasses - replace with 3 tablespoons of brown sugar or 2 tablespoons of honey
- Gluten Free - most Asian rice noodles are gluten free
- Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian
- Add a Protein/Satay -- reserve a ¼ cup of the peanut sauce and use it to brush shrimp or pieces of chicken threaded onto skewers and grill until shrimp are pink and chicken has reached an internal temperature of 165°F. These can be prepared in advance and served cold with the cold sesame noodles.
- Make it Spicy -- The Savory Tart is a bit of a "spice girl", and have become mildly obsessed with Asian chili crisp. Spoon it on top of the noodles. Or, mix a teaspoon -- or more to taste -- into the peanut sauce.
Chili Crisp & Chili Crunch
Let's talk about "chili crisp" or "chili crunch" -- the addictive Chinese condiment created with fried chili peppers, shallots or onions and garlic and cooked in oil along with seasonings. The result is an entirely new strain of "umami" -- spicy, toasty, nutty, sweet and savory with a bit of a crunch.
These are a few of my faves:
- Xi'an Famous Foods: This is my original go-to chili crisp favorite that initially had me carting it back from NYC in a checked bag. You can also order it directly from Xi'an It's a bit more expensive than the others but find it has the most complex flavor with a little smoky thing the others don't have -- and a smoother texture than other offerings.
- Momofuku by David Chang: Created by Chef David Chang, this has a fantastic flavor profile and leans in on the "crunch factor"; it has gained distribution in grocery stores in the United States and has a lower price point than Xi'an's offering.
- Fly by Jing
Equipment
- soup pot
- colander
- two medium bowls
- small skillet
Storage
Cold sesame noodles can be stored covered in the refrigerator for four or five days. Freezing is not advised.
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🍽️ Recipe
Cold Asian Sesame Noodles
Equipment
- soup pot
- 2 medium bowls
- colander
- small skillet
Ingredients
- 12 ounces "squiggly" noodles ramen noodles or linguine
- 1-½ tablespoons dark sesame oil plus 1 teaspoon
- ½ cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoon rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon fresh lime juice
- 1 tablespoon Asian chili-garlic sauce or more to taste (such as Sambal Oelak or Sriracha
- 1 tablespoon fresh grated ginger
- 2 cloves garlic minced
- A few pinches of red pepper flakes
- 3 to 4 green onions sliced (white and green part)
- ½ English cucumber peeled, cut in half and cut down the middle, scoop out seeds, and then into “matchsticks”
- chopped fresh cilantro
- sesame seeds
- prepared chili crisp for serving
Instructions
- Cook noodles according to package directions. Reserve ½ cup of the noodle water. Rinse under cold water, drain well and toss with 1-½ tablespoons of sesame oil in a medium bowl. Transfer to refrigerator to chill.
- In a medium bowl, combine peanut butter, soy sauce, rice vinegar, maple syrup, lime juice, chili garlic sauce, 1 teaspoon toasted sesame oil, ginger, garlic and red pepper flake. Whisk until combined. Thin with pasta water if needed. Reserve.
- Toast sesame seeds in a small skillet over medium heat. Reserve
- Toss cold noodles with reserved peanut sauce.
- To serve, divide noodles across four bowls/plates, Garnish with green onions, cucumbers, cilantro and toasted sesame seeds.
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