Cold Szechwan Sesame Noodles

Italian pasta can be substituted for Chinese egg noodles in this recipe. For added flair, garnish with cilantro leaves.

Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 3 Tbsp. peanut butter
  • 3 Tbsp. soy sauce
  • 4 tsp. sugar
  • 3 Tbsp. black rice vinegar
  • 1 Tbsp. sesame oil
  • 1 clove garlic, peeled and chopped
  • 2 Tbsp. chili oil
  • 8 ounces egg noodles
  • 1 cucumber, peeled and sliced
  • 1⁄2 tsp. salt
  • 1 Tbsp. toasted sesame seeds


  • Place peanut butter, soy sauce, sugar, black rice vinegar, sesame oil, garlic, and chili oil in a food processor and process until smooth. Set aside.
  • Prepare the egg noodles according to the instructions on the package. Drain. Allow the noodles to cool.
  • Meanwhile, toss cucumber with salt and leave for 15 minutes.
  • When noodles are cold, toss with the sauce. Sprinkle with sesame seeds. Serve over the cucumber slices.