Cool off with creamy cold tahini noodles tossed with crisp cucumbers and scallions. A quick and refreshing plant-based meal.
Creamy, cold udon noodles have been one of my go-to summer meals for years. They come together quickly, require minimal stove time, and are relatively versatile – i.e. you’re welcome to incorporate whatever fresh veg you have on hand.
By now I could make my favorite peanut udon with my eyes closed, but I recently got to thinking (*insert Carrie Bradshaw pondering*): what if I replaced Mr. Big with literally anyone else peanut butter with tahini?
Unrelated to Carrie’s questionable choices, I was happy to learn that creamy sesame-tahini sauce works wonders on slippery udon. These chilled noodles with cucumbers and scallions are simple and refreshing, and can be either a side dish or a light main.
Key Ingredients + Substitutions
- Noodles: Fresh udon noodles are my favorite here because they’re thick, chewy, slippery, and fun to slurp on. Look for them in the refrigerated section of the store, near items like tofu, kimchi, etc. If you can’t find any, you can use dried udon – or thick rice noodles for a gluten-free version.
- Tahini: This Middle Eastern sesame seed paste is available in most supermarkets, either in the international foods aisle or near the other nut butters. In my experience, Middle Eastern brands are best (but the Trader Joe’s and Whole Foods 365 versions are great too). Look for tahini that’s light beige, runny, and super smooth.
- Sesame Oil: Amplifies the nuttiness of the sauce.
- Lime Juice: Can be substituted with lemon.
- Maple Syrup: Honey works too.
- Cucumbers: Persian and kirby cucumbers work best here. If you only have English cucumbers, use half of one, peel it in strips, and cut it into half-moons.
How to Make Cold Tahini Noodles (Step-by-Step Photos)
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Make the Sauce
In a small bowl, combine all the sauce ingredients and whisk until smooth. At first, the sauce will seem lumpy, but keep whisking and it’ll come together. Lastly, thin it out with a bit of water; the finished sauce should be smooth and pourable.
Pro Tip: A sauce whisk is the perfect tool for this job. If you don’t have one, use a fork instead of a full-size whisk.
Step 2: Cook the Noodles
Cook the noodles according to package directions (fresh udon typically only needs ~2 minutes in boiling water). Then drain in a mesh sieve, and run under cold water to chill the noodles and wash off any excess starch; this will prevent the noodles from sticking together.
Step 3: Assemble the Salad
In a large bowl, combine the cold noodles, tahini sauce, cucumbers, and scallions. Gently toss with tongs, then garnish with sesame seeds.
Serving Suggestions
These tahini-sesame noodles can be served as a main course or a side dish. If you want to incorporate them into a larger feast, pair them with Chinese eggplant stir-fry, sesame garlic tofu, and/or soy-glazed trumpet mushrooms.
Variations
Feel free to swap the cucumbers with raw radishes or carrots. You can also toss in some cubed avocado, sautéed corn, or shelled edamame. If you wanna make the salad a little spicy, add some chili crisp or sriracha to the dressing. For crunch, sprinkle on fried shallots.
Lastly, if you wanna top these noodles with a vegan protein, make this air fried tofu or tempeh.
Make-Ahead Tips
This salad is best served right away, while the cucumbers and scallions are still crunchy. If you want to make it a day in advance, combine the noodles and sauce, but don’t add the cucumbers and scallions until day-of; otherwise, they’ll get soggy.
More Recipes with Tahini
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Cold Tahini Noodles with Cucumbers
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Asian-American
- Diet: Vegan
Description
This cold tahini udon can be served as a side dish or a light main.
Ingredients
- One 22-ounce (615 grams) pack fresh udon noodles* (see note below)
- 1/4 cup well-stirred tahini
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon lime juice (or lemon juice)
- 1 tablespoon toasted sesame oil
- 1 teaspoon maple syrup (or honey)
- 1 medium garlic clove, crushed, grated on a microplane, or finely minced
- 2 Persian or kirby cucumbers, cut into rounds
- 3 scallions, sliced
- 1 tablespoon sesame seeds
Instructions
- Bring a pot of water to a boil for the noodles.
- Meanwhile, in a small bowl, combine the tahini, soy sauce, lime juice, sesame oil, maple syrup, garlic, and a pinch of salt, and whisk* to combine. At first the sauce will seem lumpy but keep whisking and it’ll come together. Then whisk in 1 tablespoon of water; add more water if needed to make the sauce smooth and pourable.
- Cook the noodles according to package directions (fresh udon usually only needs ~2 minutes in boiling water).
- Drain noodles in a mesh strainer and run under cold water until completely chilled.
- Transfer noodles to a large bowl along with the cucumbers, scallions, and sauce. Toss with tongs to combine. Taste and season with salt if needed. Sprinkle with sesame seeds and serve immediately.
Notes
- Fresh udon is commonly sold in 22-ounce packs that include three individual 7.1-ounce pouches. If your udon comes with seasoning packets, disregard them for this recipe. (If you can’t find fresh udon, use one 8-ounce pack of dried udon instead. You may also use thick rice noodles for a gluten-free version.)
- A sauce whisk is the perfect tool for this job. If you don’t have one, use a fork instead of a full-size whisk.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 403
- Sodium: 840 mg
- Fat: 13.7 g
- Saturated Fat: 1.8 g
- Carbohydrates: 62 g
- Fiber: 5.2 g
- Protein: 3.5 g
- Cholesterol: 0 g
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