Cold Sesame Noodles With Cucumbers
Inspired by the cold sesame noodles found in the Whole Foods deli, these sesame noodles are incredibly easy to put together and taste even better the longer they sit. Make them ahead of time to enjoy as a side dish or for meal prep.
I could eat these cold sesame noodles every day! They are so delicious and perfect for making ahead of time for easy meal prep. Make a batch to keep in the fridge for an easy side or snack.
I get recipe inspiration from so many places– and have roughly 260 open note tabs in my phone and computer to prove it. Many of them come from dining out, and these cold sesame noodles are directly inspired by the ones at Whole Foods Market.
If you know those noodles, then you know. They are incredibly popular and one of my favorite items in the salad bar. I love how fresh they are and often grab some to enjoy as an afternoon snack or to keep in the fridge for easy snacking.
Well, I sent these over to Melanie Barsuk with the request, “I need this recipe!” And, like always, she delivered (with THREE different versions, coming your way soon.)
These cold sesame noodles are so easy and delicious, I can’t wait for you to try them!
Ingredient Notes
- Sesame Seeds: You’ll use these in both the dressing and the salad for garnish. I prefer using sesame seeds instead of tahini in this sauce, as they blend more smoothly and provide a more balanced flavor, complementing the orange and soy sauce.
- Linguine: You can really use any kind of noodle here, but my preference is linguine or spaghetti. ramen noodles or Chinese egg noodles can also work.
- Citrus: I love the freshness of orange and lime in this. I skipped the zest as I didn’t want these noodles to be overly citrusy.
- Cucumber: A thinner-skinned Persian or English cucumber is best suited for these cold sesame noodles. If you want to use other, thicker-skinned cucumbers, then you may want to peel them first.
- Scallions: These aren’t in the Whole Foods version, but I find that these sesame noodles need a little bite. I use quite a bit– about 1/2 cup, but you can use more or less depending on preference.
How To Make
Step 1: Make the Dressing
Add all of the ingredients to a mini blender and puree until creamy and smooth. You can also make this in a bowl by adding all of the ingredients except for the oil and then slowly adding the oil in while whisking to create a smooth emulsion.
Step 2: Cook the Noodles
Cook the noodles until al dente according to package directions, then rinse with cold water to stop the noodles for cooking further and to prevent sticking.
Place in a large bowl and add the dressing, then toss to incorporate fully.
Step 3: Add the Cucumbers and Scallions
Thinly slice the cucumbers. You can add as many as you want, depending on how cucumber-y you like your cold sesame noodles! I usually do 1 1/2 cups, which is why I call for 1-2 cups.
Toss again until fully incorporated, then place in the fridge for at least 30 minutes before serving. I think these are best chilled, but they can also be enjoyed right away.
Tips for Success
- The fresh orange and lime juice make these noodles! They add balance to the ginger, garlic and the soy sauce.
- I think these taste best when they are allowed to sit for at least 30-60 minutes before serving. The noodles soak up the dressing and the cucumbers soften just a bit.
- For best results, I blend the ingredients for the sauce, so that the sesame seeds can be emulsified into the dressing along with the oil.
- You can add in extras, like carrots, red bell pepper or cilantro. I kept these cold sesame noodles simple but they are so easy to customize to personal preference.
How to Serve
These cold sesame noodles are rich, so I like to serve them as a side dish. Their bright, refreshing flavor pairs well with grilled protein.
Try them with my tofu kebobs or your favorite grilled protein.
More Noodle Recipes to Try
- Sesame Garlic Stir Fry Noodles
- Vegan Curry Noodles
- Spicy Hoisin Noodles with Spinach and Edamame
- Sesame Tahini Noodles
- Spicy Gochujang Noodles
- Vegan Drunken Noodles
- Spicy Peanut Noodles with Crispy Tempeh
If you try these cold sesame noodles, make sure to come back to leave a comment and a rating. Seeing you make my recipes makes my day and your feedback helps other readers.
Cold Sesame Noodles with Soy Vinaigrette
Equipment
Ingredients
- 1 pound linguine noodles
- 1-2 cups thinly sliced English or Persian cucumbers
- 1/2 cup thinly sliced scallions
- 2 tablespoons sesame seeds
Soy Vinagrette
- 1 orange zest and juiced
- 1 lime zest and juice
- 1 teaspoon grated ginger, from a 1" piece
- 3 tablespoons soy sauce
- 3 tablespoons rice wine vinegar
- 1 tablespoon honey or other sweetener
- 1 tablespoon sesame seeds
- 1/2 cup neutral oil, like avocado, vegetable or canola
- 1/4 teaspoon red pepper flakes
Instructions
- Cook the noodles. Bring a large pot of salted water to a boil and add the noodles. Cook until al dente, according to package directions, then drain and rinse with cold water.
- While the noodles are cooking, make the dressing by blending together all of the ingredients. I do this in my mini blender, but you can also whisk by hand, combining everything except for the oil and then slowly drizzling the oil in to make an emulsion. Set aside.
- Add the noodles to a large bowl and toss with the dressing, sliced cucumbers, scallions and sesame seeds. I think these cold sesame noodles taste best when popped in the fridge for an hour before serving, but that's optional.