Sesame Paste Cold Noodles
★★★★½ Editors’ rating 4.7
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Published October 29, 2026
9 ingredients
by WokBite Kitchen
15min Prep
45min Cook
60min Total
4Servings
EasyDifficulty
This dish brings together the richness of sesame paste and the tingle of Sichuan peppercorn oil in a chilled noodle bowl that’s perfect for hot days. The sauce is a balance of creamy and aromatic, with a subtle numbing kick from the peppercorns.
Fresh vegetables and a hint of garlic add brightness, while the cold noodles make it a light yet satisfying meal. It’s a classic home-style preparation that’s easy to adapt with whatever vegetables you have on hand.
Ingredients
Tap an item to tick it off- Fresh noodles, as needed
- Assorted vegetables (e.g., cucumber, carrot, cabbage), as needed
- 25 g peanut oil
- 100 g mineral water
- 100 g sesame paste
- Garlic, as needed
- 25 g soy sauce
- 5 g salt
- 3 g Sichuan peppercorns
Method
1
Prepare the ingredients: from left to right in the front row are sesame paste, soy sauce, salt, and noodles; in the back row are peanut oil, mineral water, and Sichuan peppercorns. Prepare the vegetable toppings: from left to right are cucumber, carrot, egg, and cabbage. The toppings are flexible; in summer, we like cucumber best.
2
First, make the sesame sauce. Put 100 g sesame paste in a large bowl and add 1 tsp (5 g) salt.
3
Gradually add 100 g mineral water in several additions, stirring well after each addition, until the sauce is smooth and slightly thick, as shown in the photo.
4
Second, make the peppercorn oil. Pour 25 g soy sauce into a large bowl. Heat a pan, add 25 g peanut oil and about 3 g Sichuan peppercorns, and fry over low heat until fragrant.
5
When the peppercorns darken slightly, remove them, increase the heat to high, and heat the oil until it is 50–60% hot (about 150–160°C). Pour the hot oil into the bowl with the soy sauce; it will sizzle and release a wonderful aroma.
6
Both sauces are ready. Julienne the cucumber, blanch julienned carrot and cabbage, and cook the soybeans.
7
Scramble the egg. Steam the mango clams (if using) and slice the meat. Mango clams are a small seafood; we rarely add seafood to sesame cold noodles, but we had some that day and used it.
8
Peel the garlic cloves. We usually serve garlic with sesame cold noodles—either eaten with the noodles or pounded with water into a garlic sauce to mix in. Cook the noodles, then drain and rinse with cold water.
9
Place the cold noodles in a bowl. Add 2–3 tbsp sesame sauce and 2–3 tbsp peppercorn oil sauce.
10
Toss the noodles with the sauces, then mix in some vegetable toppings and serve.
Why this worksThe key is to add water to the sesame paste gradually so it emulsifies into a smooth, pourable sauce. Heating the peppercorn oil until just smoking and pouring it over the soy sauce blooms the aroma. Don't let the peppercorns burn or the oil will turn bitter.
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