Looking for the perfect dish to beat the summer heat? I always turn to this Cold Sesame Noodle Pasta recipe. It’s light yet deeply satisfying, made with tender noodles, a creamy sesame-peanut sauce, and a medley of crisp, colorful vegetables. Whether I’m serving it at a picnic, prepping weekday lunches, or just avoiding the stove on a hot day, this dish always delivers.
Why You’ll Love This Recipe
I like how fast this dish comes together—just 20 minutes from start to finish. It’s one of my go-to meals when time is tight and the weather is too warm to cook.
I also appreciate how affordable and pantry-friendly it is. I can throw it together with simple ingredients like pasta, soy sauce, peanut butter, and sesame oil, plus whatever veggies I have in the fridge.
It holds up great in the fridge, which makes it perfect for meal prep. Since it’s meant to be served cold, I never have to worry about reheating.
And I love how easy it is to make it my own. I’ve swapped in different noodles, used various nut butters, and even tossed in proteins like tofu or grilled chicken depending on what I’m craving. It’s a blank canvas with endless variations.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz spaghetti or soba noodles
2 tbsp sesame oil
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey or maple syrup
1 tbsp smooth peanut butter or tahini
1 garlic clove, minced
1 tsp fresh ginger, grated
¼ tsp crushed red pepper flakes (optional)
1 cup shredded carrots
1 cup sliced cucumber
½ red bell pepper, thinly sliced
2 green onions, chopped
2 tbsp toasted sesame seeds
Fresh cilantro or mint for garnish (optional)
Directions
I start by cooking the noodles according to the package instructions. Once they’re al dente, I rinse them under cold water and drain thoroughly to stop the cooking and chill them instantly.
While the noodles cool, I whisk together the sesame oil, soy sauce, rice vinegar, honey, peanut butter, garlic, ginger, and red pepper flakes in a bowl. I usually add a splash of warm water to thin the sauce a bit until it’s pourable.
I toss the cooked noodles with the sauce until every strand is evenly coated.
Then I add the shredded carrots, sliced cucumber, bell pepper, and green onions. I gently mix everything together.
After that, I let it chill in the fridge for at least 30 minutes so the flavors can meld.
Right before serving, I sprinkle on the toasted sesame seeds and a handful of fresh herbs.
Servings and timing
This recipe makes about 4 servings. Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes
Variations
I often switch things up depending on what I have:
For a low-carb version, I swap the pasta with spiralized zucchini or shirataki noodles.
When I want to keep it vegan, I use maple syrup instead of honey and check that the noodles are egg-free. Tofu or edamame adds a nice protein boost.
If I want more spice, I stir extra sriracha or chili oil into the sauce, or even add sliced jalapeños.
For a nut-free option, I use sunflower seed butter or tahini instead of peanut butter.
Sometimes I like to top it with crushed peanuts, sesame sticks, or even a squeeze of lime for extra flair.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. The flavors actually improve overnight.
If the sauce thickens or the noodles stick together, I just toss in a little cold water or soy sauce to loosen everything up.
This dish isn’t freezer-friendly. The creamy sauce and fresh veggies don’t hold up well after thawing.
I don’t reheat it—it’s meant to be served cold—but I’ll often let it sit at room temperature for 10–15 minutes to take the chill off before eating.
FAQs
How do I keep the noodles from sticking together?
After rinsing the noodles under cold water, I toss them with a tiny bit of sesame oil. This keeps them from clumping before I add the sauce.
Can I make this ahead of time?
Yes, I often make it a day in advance. It holds up well in the fridge, and the flavors deepen overnight.
What kind of noodles work best?
I usually use spaghetti or soba noodles, but rice noodles, ramen, or even linguine all work great. The key is to cook them al dente and rinse them well.
Can I add protein to make it a full meal?
Definitely. I like adding grilled chicken, shrimp, tofu, or edamame. They all mix in easily and make the dish more filling.
Is this dish gluten-free?
It can be. I use gluten-free tamari instead of soy sauce and pair it with rice noodles to make it completely gluten-free.
Conclusion
This Summer Cold Sesame Noodle Pasta is everything I want in a warm-weather meal: quick, cool, colorful, and packed with flavor. It’s incredibly adaptable, easy to prep ahead, and always a hit at gatherings or quiet dinners alike. Once I started making it, it became a permanent staple in my summer recipe rotation.
This Summer Cold Sesame Noodle Pasta is a quick, refreshing, and flavorful dish made with tender noodles, crisp veggies, and a creamy sesame-peanut sauce. It’s perfect for hot days, meal prep, or easy weeknight dinners.
Ingredients
8 oz spaghetti or soba noodles
2 tbsp sesame oil
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey or maple syrup
1 tbsp smooth peanut butter or tahini
1 garlic clove, minced
1 tsp fresh ginger, grated
¼ tsp crushed red pepper flakes (optional)
1 cup shredded carrots
1 cup sliced cucumber
½ red bell pepper, thinly sliced
2 green onions, chopped
2 tbsp toasted sesame seeds
Fresh cilantro or mint for garnish (optional)
Instructions
Cook noodles according to package instructions. Rinse under cold water, drain, and toss with a little sesame oil to prevent sticking.
In a bowl, whisk together sesame oil, soy sauce, rice vinegar, honey (or maple syrup), peanut butter, garlic, ginger, and red pepper flakes. Thin with a splash of warm water if needed.
Toss the noodles with the sauce until evenly coated.
Add carrots, cucumber, bell pepper, and green onions. Mix gently.
Chill for at least 30 minutes before serving to let flavors meld.
Garnish with toasted sesame seeds and fresh herbs before serving.
Notes
Swap peanut butter for tahini or sunflower seed butter for a nut-free version.
Use maple syrup and egg-free noodles for a vegan version.
Add grilled chicken, tofu, or edamame for extra protein.
Use rice noodles or gluten-free spaghetti and tamari to make it gluten-free.
Top with crushed peanuts, sesame sticks, or a squeeze of lime for extra flair.
