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Overhead shot of cold sesame noodles in a white bowl garnished with cilantro and lime wedge. Chopsticks and bowls of sauce in the corners

Szechuan Cold Sesame Noodles


  • Author: Stephanie
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

These cold sesame noodles with a delicious made from scratch sauce, paired with a homemade szechuan chili oil over the top will replace your take out cravings. 


Scale

Ingredients

Szechuan Chili oil

  • 2 tbsp whole szechuan peppercorns, grinded
  • 3/4 cup sesame oil
  • 1/4 cup toasted sesame oil
  • 1 inch fresh ginger, peeled and grated
  • 2 garlic cloves, peeled and grated
  • 1 tbsp crushed red pepper flakes

Cold Sesame Noodles

  • 8 ounces dry udon noodles
  • 2 tbsp toasted sesame seeds + more for garnish
  • 2 tbsp + 2 tbsp sesame oil 
  • 1/4 cup creamy peanut butter
  • 3 tbsp rice vinegar
  • 1/3 cup low sodium soy sauce
  • 1 tbsp honey
  • 3 cloves garlic
  • 1 inch ginger, roughly chopped
  • 2 tsp sambal chili sauce (see note)
  • Garnish: 
    • Half a Cucumber, peeled and julienned
    • Fresh cilantro, chopped
    • Toasted sesame seeds

Instructions

Szechuan Chili Oil

  1. In a small sauce pot, over low heat, add the sesame oil, grinded szechuan peppercorns, crushed red pepper flakes, grated garlic, and grated ginger. Heat for 5 minutes, stirring occasionally, until garlic becomes fragrant. Carefully pour into a heat safe jar, such as a mason jar, add the toasted sesame oil, seal jar, shake, and place in refrigerator.

Cold Sesame Noodles

  1. In a large pasta pot, bring water to a boil, and cook noodles according to package instructions to al dente consistency. Remove from pot, drain, rinse with cold water, add 2 tbsp sesame oil and toss to coat noodles. Set aside.
  2. In a food processor, add in 2 tbsp of toasted sesame seeds and 2 tbsp of sesame oil. Blend on high for 30 seconds until seeds are made into a paste. Add the remaining ingredients in with the sesame paste: creamy peanut butter, rice vinegar, soy sauce, honey, garlic, ginger, sambal chili sauce.Blend on high for 30 seconds until smooth. Taste and adjust flavor if necessary, i.e. more peanut butter if desired. 
  3. Transfer noodles to a large bowl, start slowly pouring the sesame sauce onto the noodles, while tossing noodles with tongs to coat all the noodles. Reserve about 1/4 cup (see note). Grab szechuan chili oil, give it a shake, add 2-3 spoons into the noodles, toss to coat. Reserve the rest for those who want to add more individually to their dish.
  4. Garnish with fresh julienned cucumber to cut the heat and fresh cilantro leaves. Serve with lime wedges and enjoy!

Notes

  • If not making the szechuan chili oil, you can use 1 tbsp of the sambal chili paste to increase the heat in the dish
  • Reserve some sesame sauce, the noodles will soak up a lot of the sauce when in the refrigerator so you can add more to coat. Silky consistency may change when storing. 
  • Discard chili oil after 1 month
  • Category: Noodles
  • Cuisine: Asian

Keywords: cold sesame noodles, szechuan, chili oil, noodles, sesame

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