Chinese Wheat Noodle Salad with Sesame and Cucumber Recipe
This chilled wheat noodle salad with sesame and cucumber is a popular dish for hot days in northern China. The noodles are springy, the dressing lightly nutty and garlicky, and the cucumber adds freshness. You can compare it to a Polish pasta salad, but without mayonnaise – here soy sauce, rice vinegar, and sesame oil take the lead.
A simple, refreshing noodle salad inspired by northern Chinese home cooking, with a springy texture, aromatic sesame, and a light, tangy dressing instead of heavy mayonnaise.
Chef's tips
Rinse the noodles thoroughly in cold water so they stay bouncy and don’t clump. Don’t skip toasting the sesame seeds – it deepens their flavor. Adjust the amount of chili gradually; the heat intensifies slightly as the salad rests.
How to serve
Serve in a large bowl family-style with extra chili oil, soy sauce, and toasted sesame on the side so everyone can adjust the flavor. It pairs well with grilled skewers, pan-fried dumplings, or simple steamed vegetables.
Ingredients
- wheat noodles (e.g. spaghetti or Chinese wheat noodles) - 250 g
- fresh cucumber medium, cut into thin matchsticks - 1 piece
- carrot coarsely grated or cut into thin matchsticks - 0.5 piece
- garlic grated or pressed - 2 cloves
- soy sauce - 3 tablespoons
- vinegar (preferably rice vinegar) can be replaced with apple cider vinegar - 2 tablespoons
- sesame oil - 1.5 tablespoons
- neutral vegetable oil e.g. rapeseed oil - 1 tablespoon
- chili paste or chili oil amount to taste - 1 teaspoon
- sugar - 1 teaspoon
- sesame seeds toasted in a dry pan - 2 tablespoons
- chives or spring onion chopped - 2 tablespoons
- salt to taste
Preparation
- Cook the noodles in plenty of salted water according to the package instructions until tender but springy. Drain and rinse under cold water to stop the cooking.
- Set the drained noodles aside to dry well. You can drizzle them with a teaspoon of oil so they don’t stick together.
- Wash the cucumber, cut it in half lengthwise, remove the soft seedy core with a teaspoon if it is very watery, then cut into thin matchsticks.
- Coarsely grate the carrot or cut it into thin strips.
- Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, stirring frequently, until they lightly brown and become fragrant. Remove from the pan so they don’t burn.
- In a bowl, mix together the soy sauce, rice vinegar, sesame oil, vegetable oil, chili paste or chili oil, sugar, and garlic. Stir until the sugar dissolves.
- Place the noodles, cucumber, and carrot in a large bowl. Pour in the dressing and mix thoroughly so the noodles are well coated.
- Add the toasted sesame seeds and chopped chives or spring onion, and gently mix again.
- Taste and, if needed, season with salt, extra vinegar, or more chili. Refrigerate the salad for at least 10 minutes to chill and let the flavors meld.
- Serve chilled or at room temperature.
Storage
Sałatkę przechowuj w szczelnym pojemniku w lodówce. Przed podaniem wyjmij na 10–15 minut, wymieszaj i ewentualnie dodaj odrobinę świeżego ogórka, jeśli poprzedni puścił dużo soku.
