Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Cook the noodles
Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook until just al dente, about 7–8 minutes. Drain in a colander and rinse with cold water, tossing with your hands until the noodles are completely cold. Shake out excess water, transfer to a large bowl, and drizzle with 2 tablespoons sesame oil. Toss to coat. Set aside.
- 2
Make the peanut sesame sauce
Add to a blender: soy sauce, 1 tablespoon sesame oil, rice vinegar, peanut butter, sesame seeds, brown sugar, roughly broken-up ginger, smashed garlic cloves, sriracha, and cilantro if using. Blend until completely smooth, about 1–2 minutes. Add 1–2 tablespoons water to thin if needed.
- 3
Prep the vegetables
Halve the cucumber lengthwise and scrape out the watery seeds with a spoon, then cut into bite-size pieces. Chop the red bell pepper into bite-size pieces. Chop the green onions.
- 4
Combine and serve
Add the cucumber, bell pepper, carrots, and green onions to the bowl of noodles. Pour all the sauce over everything and toss until evenly coated — tongs work best. Taste and adjust sriracha. Garnish with extra sesame seeds and green onions. Serve cold or at room temperature.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Cold Sesame Noodles
Created by: 30MinuteMeals
Ingredients
- 1 lb spaghetti
- 3 tbsp sesame oil
- 1/3 cup soy sauce
- 3 tbsp rice vinegar
- 1/4 cup peanut butter
- 3 tbsp sesame seeds
- 2 tbsp brown sugar
- 1 oz ginger
- 3 garlic
- 1 tsp sriracha
- 1 English cucumber
- 1 red bell pepper
- 1 cup carrots
- 1/2 cup green onions
- 1/3 cup cilantro
Instructions
- Cook the noodlesBring a large pot of heavily salted water to a boil. Add the spaghetti and cook until just al dente, about 7–8 minutes. Drain in a colander and rinse with cold water, tossing with your hands until the noodles are completely cold. Shake out excess water, transfer to a large bowl, and drizzle with 2 tablespoons sesame oil. Toss to coat. Set aside.
- Make the peanut sesame sauceAdd to a blender: soy sauce, 1 tablespoon sesame oil, rice vinegar, peanut butter, sesame seeds, brown sugar, roughly broken-up ginger, smashed garlic cloves, sriracha, and cilantro if using. Blend until completely smooth, about 1–2 minutes. Add 1–2 tablespoons water to thin if needed.
- Prep the vegetablesHalve the cucumber lengthwise and scrape out the watery seeds with a spoon, then cut into bite-size pieces. Chop the red bell pepper into bite-size pieces. Chop the green onions.
- Combine and serveAdd the cucumber, bell pepper, carrots, and green onions to the bowl of noodles. Pour all the sauce over everything and toss until evenly coated — tongs work best. Taste and adjust sriracha. Garnish with extra sesame seeds and green onions. Serve cold or at room temperature.