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Fresh Cold Sesame Noodles Recipe with Cucumber

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A quick and easy light meal featuring thin wheat noodles coated in a creamy, nutty sesame sauce with crisp cucumber slices for a refreshing crunch. Perfect for lunches or dinners, this dish is flavorful, satisfying, and simple to prepare.

Ingredients

Scale
  • 8 ounces (225 grams) thin wheat noodles (spaghetti or Chinese egg noodles)
  • 1 medium cucumber, thinly sliced or julienned
  • 3 tablespoons sesame paste (tahini) or smooth peanut butter
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, finely minced
  • 1 teaspoon grated ginger (optional)
  • 1/4 teaspoon chili flakes (optional)
  • 2 stalks green onions, thinly sliced
  • A handful crushed peanuts or toasted sesame seeds for topping

Instructions

  1. Bring a large pot of water to a rolling boil. Add the noodles and cook according to package instructions (usually 4 to 6 minutes) until al dente, stirring occasionally.
  2. Drain the noodles in a colander and rinse immediately under cold running water to stop cooking and cool them down. Drain well and set aside.
  3. In a medium bowl, combine sesame paste, soy sauce, rice vinegar, toasted sesame oil, honey (or maple syrup), minced garlic, grated ginger (if using), and chili flakes. Whisk or stir vigorously until smooth and creamy. Add 1 to 2 tablespoons warm water if the sauce is too thick.
  4. Thinly slice the cucumber and green onions. Set aside.
  5. Add the cooled noodles to the sauce bowl and toss gently but thoroughly until each strand is coated. Add the cucumber slices and half the green onions, tossing gently to combine.
  6. Serve immediately or refrigerate for 15-30 minutes to let flavors meld. Just before serving, sprinkle with crushed peanuts or toasted sesame seeds and the remaining green onions.

Notes

Do not overcook noodles; rinse with cold water immediately after draining to prevent clumping and maintain chewy texture. Adjust chili flakes to taste. Warm sesame paste slightly before mixing for smoother sauce. For gluten-free, use rice or shirataki noodles. For vegan, substitute honey with maple syrup. Store leftovers in airtight container for up to 2 days; stir in water or sesame oil before serving again.

Nutrition

Keywords: cold sesame noodles, cucumber noodles, sesame sauce, light meal, easy recipe, vegetarian, vegan option, gluten-free option

Find it online: https://hungermind.com/fresh-cold-sesame-noodles-recipe-with-cucumber-easy-light-meal-idea/