Cold Shanghai-Style Sesame Noodles with Scallions and Cucumber

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Chilled wheat noodles tossed in a savory sesame paste sauce, brightened with fresh scallions and crunchy cucumber for a refreshing cold noodle dish. This chinese-inspired noodles (vegetarian) ready in about 21 minutes pairs dried wheat noodles, soy sauce, black vinegar 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.

Prep: 15 min Cook: 6 min Serves 4 Chinese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz dried wheat noodles and cook for 5-6 minutes until just tender but firm. Drain noodles and rinse under cold running water until completely cool; drain well.
  2. Step 2: In a small bowl, whisk together 3 tbsp sesame paste, 2 tbsp soy sauce, 1 tbsp black vinegar, 1 tsp sugar, 1 tsp sesame oil, 1 minced garlic clove, and 3 tbsp hot water until smooth and creamy.
  3. Step 3: Transfer cooled noodles into a large mixing bowl. Pour sesame sauce over noodles and toss gently but thoroughly to coat every strand.
  4. Step 4: Add 1/2 cup julienned cucumber and 2 tbsp thinly sliced scallions. Toss again to distribute evenly.
  5. Step 5: Drizzle 1 tsp chili oil over noodles if desired for a spicy kick. Serve immediately or chilled as a refreshing appetizer or light meal.

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Frequently asked questions

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

Total time is about 21 minutes (15 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-Style Sesame Noodles with Scallions and Cucumber?

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-Style Sesame Noodles with Scallions and Cucumber?

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-Style Sesame Noodles with Scallions and Cucumber for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Style Sesame Noodles with Scallions and Cucumber 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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