Egg noodles tossed with thinly sliced cucumbers, bean sprouts, and fresh herbs in a spicy and flavorful sesame sauce. This spicy cold sesame noodles with cucumber and fresh herbs are simple to make and perfect for a weeknight meal.
I hope you had a wonderful Labor Day weekend.
Our weekend was mostly low key. We listened to live music from a local band at the music concourse in Golden Gate Park. Which was nice since it feels like forever since we’ve been able to enjoy live music. We also packed sandwiches and drinks to picnic in the park with my sister and my 15-month-old niece. What did you do this past weekend?
I can’t believe that we’re already in September and that the official start of fall is just weeks away. And since San Francisco usually has its summer late September, early October, I thought I would share these cold noodles with you. In case it’s still hot where you are, and you need something quick and easy and delicious and cooling.
I’ve been obsessed with these noodles lately.
I love that these noodles have super simple ingredients that you probably already have in your pantry or fridge. And you can easily customize the dish to your taste.
The sauce coats the noodles so that every bite is so flavorful.
It’s the kind of meal I would love to eat on a warm day because it’s served cold. It’s also the sort of meal I like to make at the end of the day. It uses very little ingredients, comes together quickly, and tastes delicious.
This is the perfect dish to make if you’re a fan of sesame. Since I’m using tahini, the sesame flavor is there but not overpowering as it sometimes can be. But you can definitely adjust the flavors to taste.
Hope you’ll enjoy this as much as I do.
In a medium sized pot, heat water until it comes to a boil. Once the water is boiling, add two servings of egg noodles or your favorite noodles and cook according to the package. My egg noodles took about 2-3 minutes.
In a small bowl, mix together sesame oil, chili oil, rice vinegar, soy sauce, sugar, tahini, sesame seeds, and minced garlic until well combined.
Add the noodles with thinly sliced or julienned cucumbers, bean sprouts, and roughly torn herbs. Toss to combine all the ingredients.
Drizzle the sauce over the noodles as needed. I recommend that you divide the noodles into smaller portions and then add the sauce to taste. It can be hard trying to toss the noodles in the sauce.
Serve this spicy cold sesame noodles with cucumbers and fresh herbs cold topped with fried scallions.
Enjoy!
- 2 servings egg noodles or ramen noodles
- 2 teaspoons sesame oil
- 2 teaspoon chili garlic oil
- 1 ½ teaspoon rice vinegar
- 2 tablespoons soy sauce, more to taste
- 1 – 1 ½ teaspoons granulated sugar
- 2 tablespoons tahini
- 2 teaspoons sesame seeds
- 1 teaspoon minced garlic
- 1 -2 Persian cucumbers, thinly sliced
- 1 cup bean sprouts, blanched
- Mint, finely chopped
- Perilla, finely chopped
- In a medium sized pot, heat water until it comes to a boil. Once the water is boiling, add two servings of egg noodles or your favorite noodles and cook according to the package. My egg noodles took about 2-3 minutes.
- In a small bowl, mix together sesame oil, chili oil, rice vinegar, soy sauce, sugar, tahini, sesame seeds, and minced garlic until well combined.
- Add the noodles with thinly sliced or julienned cucumbers, bean sprouts, and roughly torn herbs. Toss to combine all the ingredients.
- Drizzle the sauce over the noodles as needed. I recommend that you divide the noodles into smaller portions and then add the sauce to taste. It can be hard trying to toss the noodles in the sauce.
- Serve this spicy cold sesame noodles with cucumbers and fresh herbs cold topped with fried scallions.
These noodles sound yummy and easy to make. Perfect for weeknight dinner. Totally making this later on this week!! Can’t wait!
I hope you like it!
I’ve never had cold noodles before but looks good.