Cold Noodle Salad with Cucumbers and Sesame
Cool noodles, a sharp sesame dressing, and enough crunch to justify eating them straight from the mixing bowl.
This is the bowl I reach for when the kitchen is too warm for ambition. The dressing is strong enough to wake up cold noodles, and the cucumbers keep the whole thing from feeling heavy.
It travels well, improves after a short rest, and rarely lasts until the next meal.
Cold Noodle Salad with Cucumbers and Sesame
Cool noodles, a sharp sesame dressing, and enough crunch to justify eating them straight from the mixing bowl.
Ingredients
For the salad
For the dressing
To finish
Method
- 1
Cook the noodles in well-salted water until just tender. Rinse under cold water until completely cool, then drain well.
- 2
Whisk together the tahini, soy sauce, rice vinegar, sesame oil, honey, and enough cold water to make a loose dressing.
- 3
Combine the noodles with the cucumbers, scallions, and cilantro.
- 4
Pour over the dressing and toss until everything is glossy and evenly coated.
- 5
Finish with sesame seeds and a spoonful of chili crisp if you want a little heat.