Variation
Add shredded rotisserie chicken for a protein boost.
Dinner · Lunch · Noodles · Asian-Fusion
Cold Tahini Noodles With Chili Crunch
These cold tahini noodles feature a silky sesame sauce and spicy chili crunch for a satisfying, 15-minute vegetarian meal.
Prep
10 min
Cook
5 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Sauce Assembly
- 1
Whisk the base
In a medium bowl, combine the tahini, soy sauce, rice vinegar, sweetener, garlic, and ginger.
Tip: If your tahini is very thick, add warm water one tablespoon at a time until it reaches a pourable consistency.
How to Make Cold Tahini Noodles With Chili Crunch
Total time: 15 min · Yields 4 servings
- 1
Cook the Noodles
Bring a large pot of salted water to a boil. Add the wheat noodles and cook according to package instructions until al dente, usually about 3 to 5 minutes.
- 2
Chill and Coat
Drain the noodles in a colander and immediately rinse under cold running water for 60 seconds to stop the cooking and remove excess starch. Toss with 1 tablespoon of sesame oil to prevent sticking.
- 3
Mix with Sauce
Transfer the chilled noodles to a large mixing bowl. Pour the prepared tahini sauce over the noodles and toss thoroughly using tongs until every strand is evenly coated.
- 4
Garnish and Serve
Divide the noodles into four bowls. Top each serving with julienned cucumbers, sliced scallions, a generous spoonful of chili crunch, and a sprinkle of sesame seeds.
Chef's Tips
- Always rinse noodles in cold water for this dish to ensure they stay chewy and don't become gummy.
- Use a high-quality, runny tahini for the smoothest sauce texture.
- Adjust the chili crunch quantity based on your personal heat tolerance.
What to Serve with Cold Tahini Noodles With Chili Crunch
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve in chilled ceramic bowls.
- Place extra chili crunch on the table for guests.
- Pair with a crisp glass of iced green tea.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Swap wheat noodles for gluten-free brown rice noodles.
Variation
Include blanched snap peas or edamame for extra crunch and color.
Storage & Reheating
Store leftovers in an airtight container for up to 2 days. The noodles may absorb the sauce, so add a splash of water or extra vinegar before serving cold.
Further reading
Frequently asked questions
Can I make cold tahini noodles ahead of time?
Yes, you can prep the sauce and cook the noodles in advance. Store them separately and toss together just before serving to maintain the best texture.
What is the best substitute for tahini?
Creamy unsweetened peanut butter or almond butter can be used as a 1:1 replacement, though the flavor profile will shift toward a traditional satay style.
Is this cold tahini noodles recipe vegan?
It is easily made vegan by using maple syrup instead of honey in the sauce base.
Why is my tahini sauce seizing up?
Tahini can seize when small amounts of liquid are added. Continue whisking and add warm water a teaspoon at a time; it will eventually smooth out into a creamy emulsion.
What kind of noodles work best for cold tahini noodles?
Fresh or dried lo mein noodles, ramen, or even Italian spaghetti work well. The key is to cook them al dente so they hold up to the heavy sauce.
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