Cold Spicy Sesame Noodles with Crisp Vegetables
Elevate your next meal with these Cold Spicy Sesame Noodles with Crisp Vegetables—an effortless yet flavor-packed dish that’s perfect for a quick dinner or meal prep. This recipe combines tender spaghetti or Chinese egg noodles with a velvety, umami-rich sauce made from peanut butter, tahini, soy sauce, and a hint of chili garlic heat for the ultimate balance of savory and spicy. Freshly julienned carrot, cucumber, and red bell pepper add vibrant color and refreshing crunch, while garnishes of green onion, cilantro, sesame seeds, and optional crushed peanuts provide layers of texture and aroma. Ready in just 30 minutes, this chilled noodle salad is an ideal choice for vegetarians or anyone craving a light yet satisfying dish. Perfect for weeknight meals or make-ahead lunches, these sesame noodles will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 12 oz spaghetti or Chinese egg noodles
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 2 tbsp smooth peanut butter
- 2 tbsp sesame paste (tahini)
- 1 tbsp honey or maple syrup
- 1.5 tbsp chili garlic sauce
- 1 tbsp fresh ginger, grated
- 1 clove garlic, minced
- 3 tbsp water
- 1 large carrot, julienned
- 1 large cucumber, julienned
- 1 medium red bell pepper, thinly sliced
- 2 stalks green onions, thinly sliced
- 2 tbsp cilantro leaves, chopped
- 1 tbsp roasted sesame seeds
- 2 tbsp crushed peanuts (optional)
Instructions
Cook the noodles according to the package instructions. Once cooked, drain them and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl.
In a medium mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, peanut butter, tahini, honey (or maple syrup), chili garlic sauce, grated ginger, minced garlic, and water until smooth and creamy. Adjust the seasoning to taste.
Prepare the vegetables: julienne the carrot and cucumber, thinly slice the red bell pepper, and slice the green onions.
Add the sauce to the cooked noodles and toss until the noodles are evenly coated.
Gently mix in the julienned carrot, cucumber, and bell pepper, ensuring the vegetables are well distributed.
Transfer the noodles to a serving platter or individual bowls. Garnish with sliced green onions, chopped cilantro, roasted sesame seeds, and crushed peanuts if desired.
Serve immediately or refrigerate for 30 minutes to chill further before serving. Enjoy!
Nutrition Facts
Calories |
1447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2301 mg | 100% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 37.0 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1371 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
