Cold Sesame-Peanut Noodles with Cucumber and Scallions

Why You’ll Love This Recipe

• Bold, balanced flavors: nutty, savory, tangy, gently sweet, and a customizable kick of heat.
• Quick to make with pantry staples—perfect for weeknights or make-ahead lunches.
• Refreshing crunch from cucumber and scallions against springy, saucy noodles.
• Flexible base: add proteins or extra veggies and make it your own.

Grocery List

• Produce: English cucumber, scallions, garlic
• Dairy: None
• Pantry: Dried wheat noodles, creamy peanut butter, tahini, soy sauce, Chinkiang black vinegar, chili oil, toasted sesame oil, sugar, roasted peanuts, sesame seeds

Full Ingredients

Sesame–Peanut Sauce

• 3 tbsp (48 g) creamy peanut butter
• 2 tbsp (30 g) tahini (sesame paste)
• 3 tbsp (45 ml) soy sauce
• 2 tbsp (30 ml) Chinkiang black vinegar
• 1 1/2 tbsp (22 ml) chili oil (with sediment), plus more to taste
• 1 tbsp (15 ml) toasted sesame oil
• 2 tsp (8 g) sugar
• 2 garlic cloves, finely grated or pressed
• 2–4 tbsp (30–60 ml) cold water, to thin to a pourable consistency

Noodles & Veg

• 12 oz (340 g) dried wheat noodles (lo mein, thin udon, or spaghetti)
• 1 medium English cucumber, cut into fine shreds (about 2 cups)
• 4 scallions, thinly sliced (whites and greens), divided

Garnishes

• 1/4 cup (30 g) roasted peanuts, crushed
• 1 tbsp toasted sesame seeds
• Extra chili oil, to finish (optional)

Step-by-Step Instructions

Step 1: Prep the crunchy toppings

Trim the ends of the cucumber and cut into fine matchsticks (or shred on the large holes of a box grater). Pat dry with a paper towel to remove excess moisture so the sauce doesn’t thin out. Thinly slice the scallions, keeping a small handful aside for finishing. Lightly crush the roasted peanuts with the bottom of a measuring cup or in a zip-top bag with a rolling pin.

Step 2: Make the sesame–peanut sauce

In a medium bowl, whisk together the peanut butter, tahini, soy sauce, black vinegar, chili oil, toasted sesame oil, sugar, and garlic. Slowly whisk in 2–4 tablespoons cold water until the sauce is smooth, glossy, and pourable (aim for a thick cream consistency). Taste and adjust: add a splash more vinegar for brightness, a pinch of sugar for balance, or extra chili oil for more heat. Set aside.

Step 3: Cook the noodles

Bring a large pot (at least 4 quarts) of water to a rolling boil and salt it generously. Cook the noodles until just tender, about the package time minus 30–60 seconds (typically 4–6 minutes for lo mein or thin udon; spaghetti may take 7–9 minutes). Stir occasionally to prevent sticking.

Step 4: Rinse and cool

Drain the noodles and immediately rinse under cold running water, tossing with your hands until completely cool and the surface starch is washed off. Shake the colander well to remove excess water. Transfer to a large mixing bowl and toss with about 2 tablespoons of the sauce to keep the noodles from sticking.

Step 5: Dress the noodles

Pour the remaining sauce over the cooled noodles and toss vigorously until every strand is evenly coated and glossy. Fold in the shredded cucumber and most of the scallions (reserve some greens for garnish). If the sauce feels too thick, splash in 1–2 tablespoons cold water and toss again; if too loose, add a spoonful more peanut butter or tahini and whisk in before adding.

Step 6: Garnish and serve

Twirl noodles into bowls. Sprinkle with crushed peanuts and toasted sesame seeds; top with the remaining scallion greens. Finish with a light drizzle of chili oil if you like it spicier. Serve cold right away, or chill for 10–20 minutes for extra-refreshing noodles.

Pro Tips

• Rinse thoroughly: Cold water removes excess starch so the sauce clings without turning gummy.
• Use chili oil with sediment: The flavorful bits carry a lot of heat and umami—stir the jar before measuring.
• Consistency is key: The sauce should be pourable but not runny. Thin with water a tablespoon at a time.
• Balance to taste: A touch more black vinegar brightens; a pinch of sugar softens sharp edges; extra chili oil boosts heat.
• For max crunch: Pat the cucumber dry and add it at the very end to keep it crisp.

Variations

• Sichuan-leaning: Add 1/2–1 tsp freshly ground Sichuan peppercorns for a citrusy tingle; swap in chili crisp for part of the chili oil.
• Gluten-free: Use wide rice noodles or 100% buckwheat soba and substitute tamari for soy sauce.
• Protein boost: Top with shredded rotisserie chicken, seared tofu cubes, or poached shrimp.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. The sauce thickens as it chills; loosen with a splash of cold water and a little extra black vinegar before serving. For best texture, store the sauce, noodles, and veggies separately and combine just before eating. The sauce keeps well in the fridge for up to 1 week.

Nutrition (per serving)

Approximate: 560 calories; 28 g fat; 66 g carbohydrates; 15 g protein; 4 g fiber; 900 mg sodium. Values will vary based on noodle type and exact brands.