Cold Sesame Cucumber Rice Noodles

Cool sesame noodles with crunchy cucumber and carrot. Drain noodles thoroughly so the dressing stays creamy.

Why you’ll love this recipe

• Cool sesame noodles with crunchy cucumber and carrot.
• Drain noodles thoroughly so the dressing stays creamy.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 6 oz rice noodles
• 1 cucumber, thin sticks
• 1 carrots, grated
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 3 tbsp water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Cook rice noodles according to their package

   Cook rice noodles according to their package. Rinse briefly under cold water and drain well.

2. 02

   Build the flavor

   Whisk peanut butter, soy sauce, rice vinegar, sesame oil and measured water.

3. 03

   Toss noodles with the dressing until coated

   Toss noodles with the dressing until coated.

4. 04

   Bring it together

   Fold through cucumber and carrot and serve immediately or chill promptly.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Drain noodles thoroughly so the dressing stays creamy.

Make it your own

Use tahini instead of peanut butter, adding water gradually.

What to serve with it

Dress just before serving and keep warm components separate until plating. Offer toasted bread on the side if desired; bread is an optional extra.

Storage & reheating

Refrigerate promptly in a covered container within 2 hours. Keep dressing and fresh greens or avocado separate when possible. Use within 2 days and serve chilled; do not reheat the assembled salad.