Modern Sesame Noodle Bowl with Peanut and Tahini Dressing
Why this recipe works
- Creamy with crunch: The peanut–tahini dressing coats the noodles generously, while cucumber, carrot and spring onion keep the bowl fresh and crisp.
- Balanced richness: Rice vinegar and soy sauce cut through the nutty dressing, keeping the flavour savoury, bright and not too heavy.
- Fast assembly: Only the noodles need cooking; the dressing and vegetables can be prepared while they boil.
Get the most out of this recipe
Ingredient notes
- Choose noodles that hold sauce: Stir-fry wheat noodles work well because they stay springy and carry a creamy dressing without turning mushy.
- Use smooth nut and seed pastes: Smooth peanut butter gives the dressing body, while tahini adds sesame depth and a slightly savoury, earthy note.
- Adjust after tossing: Soy sauce and rice vinegar vary by brand, so taste once the noodles are coated and adjust with a little more vinegar or soy if needed.
Texture tips
- Drain the noodles well: Shake off excess water thoroughly after rinsing; too much moisture will thin the dressing and make it less creamy.
- Loosen only as needed: If the dressing feels tight, add water gradually and whisk until it coats a spoon rather than becoming runny.
- Stop the cooking promptly: Rinsing the noodles briefly after draining keeps them from softening further before they are tossed with the dressing.
Make-ahead tips
- Best texture: For the crispest vegetables, keep the noodles, dressing and prepared vegetables separate, then toss shortly before serving.
- Storing leftovers: If assembled, store in an airtight container in the fridge for up to 2 days and serve cold or brought back to room temperature.
- Refresh before eating: Refrigerated noodles will absorb dressing as they sit, so toss well with a small splash of water to bring back the creamy coating.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil. Cook the noodles until just tender, then drain well in a colander and rinse briefly under cold water to stop the cooking. Shake off excess water and tip into a mixing bowl.
- Finely grate the garlic and ginger into a bowl. Add the peanut butter, tahini, soy sauce, rice vinegar and toasted sesame oil, then whisk until smooth and creamy. If it feels very thick, loosen it with 1 to 2 tbsp water from the tap, whisking until it coats a spoon.
- Cut the cucumber into thin matchsticks and coarsely grate the carrot. Thinly slice the spring onions. Add the cucumber, carrot and most of the spring onions to the noodles.
- Pour the dressing over the noodles and toss thoroughly until everything is evenly coated. Taste and adjust with a little more rice vinegar or soy sauce if you like. Serve warm or at room temperature, topped with the remaining spring onions and the sesame seeds.
Recipe notes
Tips
- For a warm bowl, toss the dressing with the noodles while they are still slightly warm, then add the cucumber and carrot just before serving so they stay crisp.
- If serving at room temperature, rinse the noodles well after draining and shake them dry so the dressing stays creamy rather than watery.
- Food safety: if serving to young children, pregnant people, older adults, or anyone immunocompromised, use freshly cooked noodles and cool them quickly if not eating straight away.
Substitutions
- Replace rice vinegar with white wine vinegar for a slightly sharper tang.
- Replace tahini with extra smooth peanut butter for a more peanut-forward dressing.
- Replace light soy sauce with dark soy sauce for a deeper colour and slightly sweeter flavour.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. The noodles will absorb dressing as they sit, so loosen with a small splash of water and toss well before serving; eat cold or bring to room temperature.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Gluten Peanuts Sesame Wheat
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