Spicy Sesame Noodle Salad

Vibrant chilled noodles tossed in bold sesame-soy-chili dressing with crisp cucumbers and fresh herbs. Vegetarian and dairy-free.

# What You’ll Need:

→ Noodles

01 - 8.8 oz dried wheat noodles or soba noodles

→ Dressing

02 - 3 tablespoons toasted sesame oil

03 - 2 tablespoons soy sauce

04 - 1.5 tablespoons rice vinegar

05 - 1 tablespoon chili oil

06 - 1 tablespoon smooth peanut butter, optional

07 - 1 teaspoon sugar or honey

08 - 1 garlic clove, finely grated

09 - 1 teaspoon freshly grated ginger

→ Vegetables and Toppings

10 - 1 medium cucumber, julienned or thinly sliced

11 - 2 spring onions, thinly sliced

12 - 2 tablespoons toasted sesame seeds

13 - 0.25 cup fresh cilantro leaves, chopped

14 - 0.25 cup roasted peanuts, roughly chopped, optional

# Directions:

01 - Cook noodles according to package instructions. Drain and rinse under cold water until completely cool. Set aside.

02 - In a large bowl, whisk together sesame oil, soy sauce, rice vinegar, chili oil, peanut butter if using, sugar, grated garlic, and grated ginger until smooth.

03 - Add cooled noodles to the bowl with dressing. Toss well to coat evenly.

04 - Add cucumber, spring onions, and half the sesame seeds, cilantro, and peanuts if using. Toss gently to combine.

05 - Transfer to a serving platter or individual bowls. Sprinkle with remaining sesame seeds, cilantro, and peanuts. Serve immediately or chilled.

# Expert Advice:

01 -

It comes together faster than takeout and tastes brighter than anything from a container.
The chili oil gives it just enough heat to wake up your taste buds without overwhelming them.
You can eat it cold straight from the fridge the next day and it somehow tastes even better.

02 -

Rinse the noodles until they're actually cold, or they'll turn gummy and absorb too much dressing.
Whisk the dressing until the peanut butter fully dissolves, any lumps will sit at the bottom instead of coating the noodles.

03 -