Chilled noodles in creamy chili-sesame sauce
Spicy Cold Sesame Noodles
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Spicy Cold Sesame Noodles
Chilled noodles in creamy chili-sesame sauce
★4.6(18)
Chilled wheat noodles coated in a luscious sauce of sesame paste, chili oil, and Sichuan peppercorn. A refreshing Sichuan street food that hits every flavor note: nutty, spicy, tangy, and savory.
15m
Prep Time
10m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Liang mian is the ultimate hot-weather noodle dish. The rich sesame sauce clings to every cold strand while chili oil and Sichuan peppercorn add layers of heat and numbing tingle.
Chinese cooking techniques — high heat, quick movement, and precise timing — produce flavors that no other method can match. This recipe captures that magic.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Spicy Cold Sesame Noodles special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 lb wheat noodles (fresh or dried)
- 3 tbsp Chinese sesame paste (or tahini)
- 2 tbsp chili oil with sediment
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp ground Sichuan peppercorn
Instructions
- 1
Cook noodles until al dente. Drain, rinse under cold water, and toss with 1 tsp sesame oil.
- 2
Whisk sesame paste with 3 tbsp warm water until smooth and pourable.
- 3
Mix sesame paste with chili oil, soy sauce, rice vinegar, Sichuan peppercorn, and 1 tsp sugar.
- 4
Pour the sauce over cold noodles and toss thoroughly to coat every strand.
- 5
Garnish with sliced scallions, crushed peanuts, and julienned cucumber. Serve cold or at room temperature.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Chinese sesame pastePeanut butter + sesame oil
Creates a similar creamy, nutty base
Wheat noodlesSoba noodles
Nuttier flavor that pairs well with the sesame sauce
Tips & Storage
Pro Tips
Chinese sesame paste is made from toasted sesame seeds and is darker than tahini; it adds deeper flavor.
Make the sauce ahead and refrigerate; it thickens overnight so thin with a splash of water before tossing.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate dressed noodles for up to 2 days. Toss with extra sauce or water before serving.
Reheating
Serve cold or at room temperature. Not meant to be reheated.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates16g
Fat50g
Fiber640mg
Sugar3g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Sesame paste vs tahini?
- Chinese sesame paste uses toasted seeds and is nuttier. Tahini works but add a drop of toasted sesame oil.
- How spicy is this?
- Moderately spicy from the chili oil; adjust to taste. The Sichuan peppercorn adds tingle rather than heat.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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