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These cold sesame noodles are delicious, cheap, super easy to make and take five minutes from start to finish. All you need is pantry ingredients and a bit of cabbage and/or carrot.
How to make cold sesame noodles:
You start by whisking together sesame oil, natural peanut butter, honey, soy sauce, rice vinegar, sambal and coconut milk.
Next you toss freshly cooked soba noodles into the sauce, followed by a few vegetables like shredded carrots and/or cabbage for both crunch and freshness. And that’s already all there is to it!
More delicious Asian-inspired recipes:
- Spicy Edamame
- Asian Noodle Salad
- Stir Fry Sauce
- Sweet and Sour Ginger Roasted Mushrooms
- Thai Chicken Curry
- Fried Coconut Rice with Shrimp
- Asian Meatballs
- Ginger-Glazed Bok Choy with Tofu and Noodles
- Ginger Lime Cilantro Chicken Wings
- Hot and Sour Soup
- Chicken Noodle Stir Fry
- Sesame Tofu
- Shrimp Coconut Curry
- Shrimp Coconut Soup
- Steak Stir Fry
Cold Sesame Noodles
These cold sesame noodles are delicious, cheap, super easy to make and take five minutes from start to finish. All you need is pantry ingredients and a bit of cabbage and/or carrot.
Cook Time5 mins
Total Time5 mins
Servings: 2
Calories: 400kcal
Ingredients:
- 4 ounces soba noodles, uncooked
- 1/2 tablespoon sesame oil
- 2 tablespoons natural peanut butter (with peanuts as the only ingredient)
- 1/2 teaspoon honey
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sambal (more if you like it spicier)
- 2 tablespoons coconut milk
- mint leaves and sesame seeds, optional
- shredded cabbage and/or carrot
Instructions:
- Cook the soba noodles according to package instructions, then thoroughly rinse them with cold water.
- Whisk oil, peanut butter, honey, soy sauce, rice vinegar, sambal and coconut milk together until smooth.
- Toss the cold noodles with the sauce, sprinkle with mint leaves and sesame seeds (if using), add shredded vegetables and serve immediately.
- Whatever you don't eat you need to throw away, you cannot store this noodle dish.
Nutrition
Calories: 400kcal
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I have got to try these, Nicole. They look simple and delicious. And thank you for reminding me about ‘Cooked’ – I’ve been meaning to check it out…love Michael Pollan’s books.
That’s exactly what they are, simple and delicious. I bet you’ll love Cooked, it’s so beautiful (and interesting) but the beauty is what’s going to stay in my memory. :)
Ooohhh the lighting here and beautiful simplicity of this dish! I love it! Brown food is definitely a challenge photographically, but you make it look easy, as always beautifully done Nicole! <3 xx
That is soooo nice of you to say, Louise, thank you! I did have to play around with the set (and the food) for quite a while before I arrived at this photo… :)
Saw this recipe on Foodgawker and immediately recognized your style <3
Love this recipe because of its simplicity.
I thought about doing a similar dish this week with Shirataki and Peanut Sauce. But I really like your combination and probably will try it :)
With warmth, Sabrina
“Saw this recipe on Foodgawker and immediately recognized your style <3"
That is such an awesome compliment, thank you, Sabrina!!
Ahh, Nicole. You did the dish justice with your photography. It looks very Asian and classy. The ingredients sound wonderful together and like you said I have everything in my pantry, except soba noodles. But that can be fixed. It is going to be a hot week, I’m looking forward to a nice cold lunch. =D
Thank you, Melinda! This is the perfect hot weather lunch indeed. :)
Sounds delicious and really love the photo!
Thank you, Susan!! :)
I think it is so sad that people don’t take the time to cook. To me it’s a labor of love — now I’m trying to learn photography and I’m sure when I become more knowledgeable I will enjoy doing that too. It’s not just my daughter who loves to cook but my two sons also. Now your noodles may be brown but your photo is gorgeous. They draw me in and I want to dig in. Beautiful shot.
It is sad, I agree and I don’t know what the answers are. I think it would require a fundamental change in our society’s mindset toward attaching more value to the art of the homecooked meal before anything would change. And that’s not something I see happening anytime soon. :(