This bowl of Cold Sesame Noodles is perfect for the summer because its refreshing and super satisfying with that rich and somewhat creamy sauce.
THE INSPIRATION FOR THESE NOODLES
These noodles are inspired by Taiwanese sesame noodles and the bowl of cold spicy sesame noodles I had from the restaurant Mian in Las Vegas, that served it with a delicious numbing chili oil from sichuan peppercorns. This was one of the most memorable meals I had in my recent trip to Vegas. I really wanted to swim in that rich sauce!
FOR MY VERSION
I paired these with my easy homemade chili oil to create a really rich, hearty, and somewhat refreshing bowl of noodles. You can also enjoy this with my cucumber rose salad to balance off the richness.
INGREDIENTS YOU’LL NEED TO MAKE THESE COLD SESAME NOODLES
For the Sesame Sauce
- Chinese sesame paste
- soy sauce
- dark mushroom soy sauce
- Chinese black vinegar
- sesame oil
- minced garlic
- sugar
- hot water
Noodles of choice
- knife cut noodles or other noodles of choice (see recipe notes in the card below)
- Ice cubes, optional
To Finish
- Chili Oil , homemade recipe here
- Chopped nuts
- Green onions or scallions
Full detailed recipe is in the card below. 🙂
WHAT’S THE DIFFERENCE BETWEEN SESAME PASTE AND TAHINI?
Asian/Chinese Sesame Paste is different from tahini. Chinese sesame paste is made from roasted sesame seeds so it’s a rich brown in color (like peanut butter color), while tahini is made from raw sesame seeds so it’s a lot paler in color (almost white).
I don’t recommend substituting Asian/Chinese sesame paste with tahini in this recipe since tahini will completely overpower the sauce.
WHAT IF I DON’T HAVE SESAME PASTE?
You can pay your local Asian market a visit or check online but if you really don’t have access to sesame paste, you can replace the Chinese sesame paste with 1 tablespoon (16 g) of plain peanut butter, 11⁄2 teaspoons (5 g) of crushed toasted sesame seeds and 1 teaspoon of sesame oil. Do note that this will slightly alter the flavour of the sauce and give it hinds to peanut.
WHAT NOODLES SHOULD I USE?
I recommend using wheat noodles of any kind for this — so whether its thin wheat noodles, these knife cut noodles, or even instant ramen noodles — it’s totally up to you. I just really like the texture and bite of the wheat noodles for this recipe.
If you’re looking for a gluten-free alternative, you can opt for rice noodles or even vermicelli.
TO MAKE THE SESAME SAUCE:
In a large bowl, mix all the sauce ingredients together. Feel free to adjust according to your desired taste and consistency. Do note that the sauce will slightly thicken once mixed with the cold noodles. Set the sauce aside.
I also chopped some scallions and some nuts to mix into the noodles later on.
- Cook the noodles until very chewy or al dente. I like to slightly undercook mine since the noodles will continue to cook from the residual heat even when the heat has been turned off.
- Drain the noodles from the water and run through cold running water to stop the cooking.
- Optional: place the noodles in a strainer and add some ice cubes before mixing to get the noodles cold. Drain from any excess water then place in a large bowl.
- Pour the sauce over the noodles and mix well. The noodles will still be slightly wet from the water/ice, which will be just right so the noodles aren’t too dry.
FINISH OFF WITH CHILI OIL
Below is a bottle of my homemade chili oil. You can find the full recipe here.
- Add chili oil, chopped nuts, green onions, and other toppings/protein of choice. Sliced cucumber or radish will be a great addition for that extra crunch and refreshing bite. Mix your noodles until well coated in the sauce, and enjoy!
- Storage tip: these noodles are even better colder and I kept mine overnight in the refrigerator. The sauce does thicken in the fridge so you can add a splash of black vinegar or even a drizzle of sesame oil and mix to coat before enjoying.
Looking for more Vegan Asian recipes?
You can get a copy of my cookbook, Vegan Asian!
If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!
MORE NOODLE RECIPES YOU MIGHT LOVE
- Shoyu Udon
- Easy Spicy Miso Noodles
- Wonton Noodle Soup
- Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
- Jjajangmyeon (Noodles in Black Bean Sauce)
- Thai Drunken Noodles (Pad Kee Mao)
Cold Sesame Noodles (Easy Vegan Recipe)
Ingredients
Sesame Sauce
- 1.5-2 tbsp Chinese sesame paste adjust according to desired sesame flavour and richness (see notes)
- 1 tbsp soy sauce or more to taste
- 2 tsp dark mushroom soy sauce
- 2 tbsp Chinese black vinegar
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tbsp sugar
- 1 tbsp hot water
Noodles
- 5.5 oz dried wheat noodles of choice , I used knife cut noodles (see notes)
- Ice cubes optional
To Finish
- Chili Oil , homemade recipe here
- Chopped nuts
- Green onions or scallions
Enjoy With
- Cucumber rose salad , recipe here
- Other toppings/protein of choice such as sliced cucumber for extra freshness
Instructions
- In a large bowl, mix all the sauce ingredients together. Feel free to adjust according to your desired taste and consistency. Do note that the sauce will slightly thicken once mixed with the cold noodles. Set the sauce aside.
- Cook the noodles until very chewy or al dente. I like to slightly undercook mine since the noodles will continue to cook from the residual heat even when the heat has been turned off.
- Drain the noodles from the water and run through cold running water to stop the cooking.
- Optional: place the noodles in a strainer and add some ice cubes before mixing to get the noodles cold. Drain from any excess water then place in a large bowl.
- Pour the sauce over the noodles and mix well. The noodles will still be slightly wet from the water/ice, which will be just right so the noodles aren’t too dry.
- Add chili oil, chopped nuts, green onions, and other toppings/protein of choice. Sliced cucumber or radish will be a great addition for that extra crunch and refreshing bite. Mix your noodles until well coated in the sauce, and enjoy!
- Storage tip: these noodles are even better colder and I kept mine overnight in the refrigerator. The sauce does thicken in the fridge so you can add a splash of black vinegar or even a drizzle of sesame oil and mix to coat before enjoying.
WATCH Video
Notes
Asian/Chinese Sesame Paste vs. Tahini
- Asian/Chinese Sesame Paste is different from tahini. Chinese sesame paste is made from roasted sesame seeds so it’s a rich brown in color (like peanut butter color), while tahini is made from raw sesame seeds so it’s a lot paler in color (almost white).
- I don’t recommend substituting Asian/Chinese sesame paste with tahini in this recipe since tahini will completely overpower the sauce.
WHAT IF I DON’T HAVE SESAME PASTE?
- If you really don’t have access to sesame paste, you can replace the Chinese sesame paste with 1 tbsp (16 g) of plain peanut butter, 1.5 tsp (5 g) of crushed toasted sesame seeds and 1 tsp of sesame oil. Do note that this will slightly alter the flavour of the sauce and give it hinds to peanut.
Noodles of Choice
- I recommend using wheat noodles of any kind for this — so whether its thin wheat noodles, these knife cut noodles, or even instant ramen noodles — it’s totally up to you. I just really like the texture and bite of the wheat noodles for this recipe.
NUTRITIONAL INFO
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This Post Has 4 Comments
Made these today as the weather here is super hot. These were so refreshing and flavourful. I added cucumbers for the crunch. I’m in North America and have roasted tahini so I used that (since it was in my fridge already) and it turned out really good! Thanks for the recipe! I love all your recipes. Haven’t had one that didn’t turn out well! 🙂
I need to get my hands on some roasted tahini! And so happy you liked it. Thanks so much Tammy! ◡̈
Just did the recipe for my diner and I looooove it 😍 I’m not a vegan but I love your recipes because they remind me a lot of the dishes I used to eat in China, so thanks! 🙂
Thank you Laetitia! So happy you enjoyed it ◡̈