Chinese Cold Noodle Salad with Sesame Dressing

Clingy, velvety sauce, starchy noodles, fresh vegetables.

Sesame Noodles with chili paste, cucumbers, and scallions in a blue bow with a wavy patterm

Serious Eats / Amanda Suarez

Why It Works

  • The addition of toasted sesame paste takes a basic, all-purpose Chinese vinaigrette in a creamy, nutty direction.
  • Toasted sesame paste also helps emulsify the dressing into a velvety sauce.
  • Chilling the noodles in the refrigerator without rinsing them preserves their surface starch so that the sauce clings to them once dressed.

There's a dizzying array of sesame noodle recipes, from American-Chinese takeout-style sesame noodles thickened with peanut butter and the deeply nutty and brilliantly spiced Taiwanese noodles found in local 7-Elevens to spicy Sichuan dandan noodles and soupier Chinese-Japanese tantan noodles.

This recipe presents a basic homestyle version of the dish, utilizing my all-purpose Chinese vinaigrette as its base, which I came up with after studying dozens of Chinese cold dishes, or liangcai (涼菜), a wide range of vegetable and meat dishes that are served chilled and dressed. While those recipes vary and the dressings vary, too, I found enough common elements that, with a bit of testing, I was able to come up with a basic version that can be used and adjusted as one wishes, much like an all-purpose salad vinaigrette.

The key ingredients in my all-purpose Chinese dressing are soy sauce, a homemade aromatic oil, vinegar, and sugar, in a ratio by volume of 3:3:1:1, respectively. To alter that basic formula for these sesame noodles, I took the oil component and split it so that it's one part homemade aromatic oil and two parts toasted sesame oil. Then I whisk in some sesame paste, first dissolved in warm water, to bulk up the sesame flavor and create a creamier, emulsified sauce.

Sesame noodles being lifted out of blue bowl

Serious Eats / Amanda Suarez

For the noodles, I chose thin wheat noodles, which I boil, drain, toss with oil, and then chill, all without rinsing. Rinsing is a common technique in many cold noodle recipes, as it cools them quickly and, by washing off surface starches, prevents sticking as they sit. By lightly coating mine with oil, I'm able to retain those surface starches while still preventing sticking, which are helpful later when it comes time to dress them—the dressing clings more evenly to the noodles thanks to those surface starches and the thin coating of oil.

The toppings suggested here are traditional and simple—sesame seeds, cucumbers, and scallions for freshness and textural contrast—but feel free to get creative.

Recipe Facts

Prep: 20 mins
Cook: 10 mins
Chilling Time: 60 mins
Total: 90 mins
Serves: 2 servings

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  • 7 ounces (200g) thin wheat flour “yangchun" noodles, or other thin wheat noodles

  • 1/2 tablespoon (6g) neutral-flavored oil, such as peanut, canola, soybean, or vegetable

  • 2 tablespoons (50g) Chinese sesame paste (see note)

  • 2 tablespoons (30ml) warm water

  • 3 tablespoons (45ml) Chinese light soy sauce

  • 2 tablespoons (30ml) toasted sesame oil

  • 1 tablespoon (15ml) Chinese Zhenjiang (black) vinegar

  • 1 tablespoon (12g) granulated sugar

  • 1 tablespoon (15ml) seasoning oil from the Chinese all-purpose vinaigrette recipe

  • 1 tablespoon (15g) chile garlic sauce (optional)

  • Toasted sesame seeds, coarsely ground using a mortar and pestle, for serving

  • 1 Persian cucumber (4 1/4 ounces; 120g), julienned

  • 1/2 scallion (15g), white and/or green parts, thinly sliced on a bias


  1. In a pot of boiling water, cook noodles until slightly more cooked than al dente (use the time included on the package directions). Drain well, then toss with the neutral oil so the noodles don’t stick to each other. Spread noodles out in a thin layer on a tray and refrigerate until fully chilled, about 1 hour.

    Two image collage. Top Image: Noodles in boiling water on a stove stop. Bottom Image: Cooked noodles being lifted out of a pot

    Serious Eats / Amanda Suarez

  2. While the noodles are chilling, stir the sesame paste with the warm water until smooth. Stir in soy sauce, sesame oil, vinegar, sugar, and seasoning oil until thoroughly combined.

    Two image collage. Left: Unmixed soy sauce and sesame paste. Right: Sesame dressing mixed until smooth

    Serious Eats / Amanda Suarez

  3. Toss the chilled noodles with about 6 tablespoons (90ml) of the vinaigrette until thoroughly coated. Garnish with toasted sesame seeds, cucumbers,  scallions, and chili garlic sauce (if using), and serve.

    Two image collage. Top: Dressing sesame noodles being lifted out of a mixing bowl. Bottom: Bowl of noodles with sesame seed, cucumber, and chili sauce on top.

    Serious Eats / Amanda Suarez


Chinese sesame paste, unlike most commercially available tahini, is always made with toasted sesame seeds.

Make-Ahead and Storage

The vinaigrette can be made up to 1 week in advance; keep refrigerated in an airtight container.

The noodles, once tossed in the sauce, will hold up to 1 day in the refrigerator, but any longer and the noodles will lose their textural quality.

Nutrition Facts (per serving)
585 Calories
40g Fat
47g Carbs
13g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 585
% Daily Value*
Total Fat 40g 51%
Saturated Fat 5g 27%
Cholesterol 0mg 0%
Sodium 1670mg 73%
Total Carbohydrate 47g 17%
Dietary Fiber 4g 15%
Total Sugars 8g
Protein 13g
Vitamin C 4mg 21%
Calcium 106mg 8%
Iron 4mg 20%
Potassium 395mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)