Cold Sesame Noodles

This cold noodle dish can be prepared ahead of time, a great option for breakfast or lunchtime deliciousness. You can mix the noodles with some vegetables and dress them with sesame oil, soy sauce, ginger, roasted sesame. 

These noodles are best when dressed with sauce and eaten immediately because the sauce soaks the noodles quickly. To make it ahead, store the sauce and the noodles separately. 

The ingredients are simple and the dish is a perfect summer dish. Easy to prepare and yet delicious. 

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time:  30 minutes


  • 400g flat, wide rice noodles or other long, wide noodles. 

  • 2 tsp cooking caramel

  • 2 tsp vegetable bouillon powder 

  • 2 Tbsp smooth peanut butter

  • 1 Tbsp sesame oil

  • 1/2 tsp tumeric

  • 1 tsp Chinese five-spice powder

  • 1 tsp freshly grated ginger

  • 1/4 cup (25g) chopped green onion

  • Toasted black sesame seeds

  • Soy sauce to taste


Cook the noodles according to the package directions, add the bouillon powder in the cooking water first. Once cooked, transfer the noodles to a colander and toss with cold water until they are easy to handle and any extra starch has been rinsed away. Drain and toss with cooking caramel, covering evenly until the noodles appear a golden brown all over.  

In a separate bowl, combine the peanut butter and oil. Stir until smooth. Add in the turmeric, five-spice, and ginger. Pour over the noodles. Toss until they are completely covered with a thin layer of sauce. Garnish with the onion and seeds. Stir in soy sauce or miso sauce to taste. Refrigerate for about 30 minutes before serving, tossing occasionally to keep moist. Serve cold. 


©2020 by Hien Minh Tran.