It’s been pretty hot lately and on hot days I often enjoy a nice cool meal like these cold sesame noodles! This is a noodle salad where the pasta is cooked like normal before being thrown into an ice water bath to chill out. A bunch of bright, cool and crunchy vegetables like cucumbers, peppers, cabbage and carrots fill out the salad giving it a beautiful array of colours and textures. The star of the show is the tasty sesame and peanut dressing, and I find it difficult to resist anything with a tasty peanut sauce or dressing. I like to throw in a thinly sliced omelette to add some protean and a nice yellow colour, but this requires some extra cooking so you might want to omit it. The salad is finished off with some chopped peanuts and a drizzle of spicy chili oil! Everything in this salad is served cold so it is the perfect meal to beat the summer heat!
Cold Sesame Noodles
A cool noodle salad in a tasty and spicy sesame and peanut dressing!
ingredients
- 2 tablespoons sesame paste (or tahini)
- 2 tablespoons peanut butter
- 1 tablespoon black vinegar (or balsamic vinegar)
- 1 tablespoon soy sauce
- 1 tablespoon sriracha
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, grated
- water
- 2 eggs, lightly beaten
- 1 tablespoon milk or cream
- 1 tablespoon parmigiano reggiano (parmesan cheese), grated
- 1 tablespoon butter
- 8 ounces spaghetti(or ramen noodles, or soba noodles, etc.) (gluten-free for gluten-free)
- 1 cup cucumber, sliced thinly
- 1 cup cabbage, thinly sliced
- 1 cup red pepper, thinly sliced
- 1 cup carrot, thinly sliced
- 2 green onions, sliced
- 1/4 cup peanuts, chopped
- chili oil to taste
For the dressing:
For the omelette:
For the salad:
directions
- Puree everything, adding enough water to get the desired consistency.
- Mix the egg, milk, and cheese, melt the butter in a small pan over medium heat add the mixture and cook until lightly golden brown, about 2 minutes, per side, before setting aside to cool and slice thinly.
- Cook the noodles as directed on the package, removing them from the heat a little (~1 minute) before instructed, drain and plunge into ice water to cool.
- Toss everything and enjoy!
For the dressing:
For the omelette:
For the salad:
Option: Add extra vegetables!
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This looks so incredibly amazing!
I made this tonight as written, the only change was that I used some leftover grilled chicken in place of the omelette. Delicious! I’ll be making this again. Thank you!
Fantastic!
Could not find sesame paste or chili oil in our local grocery stores but otherwise made as directed.
Delicious. Would prefer chicken or prawns to the egg but definitely a keeper.
I’m glad you like it! You can use tahini instead of sesame paste.
Your directions are abysmal. You explain how to make an omelet but then don’t explain how to use that omelet. Even you pictures are misleading. You have great recipe ideas but your thinking processo putting it on paper with great directions are super lacking. Not everybody can look at pictures & say oh yeah that’s how it’s done. If the omelet is in the pictures they look like sliced chicken breasts not an omelet. Looking for how you did the chicken in the recipe – guess what no chicken.