Cold sesame noodle salad with coriander

Cold sesame noodle salad is a cool, refreshing staple of Chinese summer meals, packed lunches and starters: the noodles carry the rich flavour of sesame oil and the freshness of coriander, while rice vinegar brightens it. It is a no-cook weekday lunch served cold.

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Method

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1. Cook the noodles in plenty of salted boiling water for the time on the packet, drain, and cool thoroughly under cold water so the starch washes off.
2. Drain well and toss with a little sesame oil so they don't stick.
3. Mix the soy sauce, vinegar, sugar, the remaining sesame oil and the olive oil.
4. Toss the noodles with the carrots, cucumber, spring onions and coriander, then pour over the dressing.
5. Chill for at least 20 minutes so the flavours come together. ⏱ Timer: 20 min
6. Toss once more before serving, sprinkle with sesame seeds, and serve cold.

Source: Wikibooks Cookbook – Sesame Noodle Salad (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Rinse the noodles with cold water after cooking so they don't stick or turn mushy.
• Sesame oil gives the aroma but is strong; don't use too much.
• It can be made ahead, but add the coriander and seeds just before serving.
• Keeps in the fridge for 2 days.

Frequently asked questions

What can I add to it?

Cooked chicken, prawns, tofu or avocado.

Is it gluten-free?

Yes, with rice noodles and tamari.

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