Cold Sesame Noodles with Cucumber and Scallions

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Chilled wheat noodles tossed with a creamy sesame sauce, crisp cucumber, and fresh scallions for a refreshing appetizer or light meal. This Chinese recipe (vegetarian), ready in about 22 minutes, pairs wheat noodles, tahini, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz wheat noodles
• 3 tbsp tahini
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp honey
• 1, minced garlic clove
• 1 small, julienned cucumber
• 3, thinly sliced scallions
• 2 tbsp crushed roasted peanuts
• 1/2 tsp (optional) red pepper flakes

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of water to a boil. Add 8 oz wheat noodles and cook for 5-6 minutes until just tender. Drain and rinse under cold water to cool completely.
2. Step 2: In a mixing bowl, whisk together 3 tbsp tahini, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp honey, and 1 minced garlic clove until smooth and creamy.
3. Step 3: Toss the cooled noodles with the sesame sauce until evenly coated.
4. Step 4: Add 1 small julienned cucumber and 3 thinly sliced scallions; gently mix to combine.
5. Step 5: Sprinkle 2 tbsp crushed roasted peanuts and 1/2 tsp red pepper flakes (if using) over the top before serving chilled or at room temperature.