Cold Shanghai Soy-Sesame Noodles with Cucumber and Scallions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Chilled wheat noodles tossed in a savory soy-sesame dressing and topped with crisp cucumber and fresh scallions for a refreshing Shanghai-inspired dish. This chinese-inspired noodles (vegetarian) ready in about 16 minutes pairs dried wheat noodles, soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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.

Prep: 10 min Cook: 6 min Serves 3 Chinese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of water to a boil. Add 8 oz dried wheat noodles and cook for 5-6 minutes until just tender but firm. Drain and rinse under cold water until noodles are chilled and no longer sticky.
  2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp sugar, and 1 tsp minced garlic until the sugar dissolves.
  3. Step 3: Toss the cooled noodles with the soy-sesame dressing until evenly coated.
  4. Step 4: Add 1/2 cup julienned cucumber and 1/4 cup thinly sliced scallions to the noodles and mix gently.
  5. Step 5: Transfer noodles to a serving bowl and sprinkle with 1 tbsp toasted sesame seeds. Drizzle 1 tsp chili oil over the top if you prefer a spicy kick. Serve chilled or at room temperature.

Frequently asked questions

How long does Cold Shanghai Soy-Sesame Noodles with Cucumber and Scallions take to make?

Total time is about 16 minutes (10 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cold Shanghai Soy-Sesame Noodles with Cucumber and Scallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried wheat noodles from drying out.

Can I substitute ingredients in Cold Shanghai Soy-Sesame Noodles with Cucumber and Scallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cold Shanghai Soy-Sesame Noodles with Cucumber and Scallions for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cold Shanghai Soy-Sesame Noodles with Cucumber and Scallions vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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