Cold Sesame Noodles
A quick, vibrant summer dish with creamy sesame dressing, crisp veggies, and toasted peanuts. Ready in 25 minutes, this halal-friendly recipe is perfect for weeknights, potlucks, or a refreshing alternative to heavy meals.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 4–6 servings
- Category: Easy Chicken Recipes
- Method: Cold
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
8 oz thin rice noodles
1/4 cup creamy peanut butter (natural, unsalted)
3 tbsp sesame oil
3 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp honey or toffee syrup
1 small red chili, finely chopped (adjust for heat)
1/2 cup shredded carrots
1/2 cup thinly sliced cucumber
1/3 cup roasted peanuts, coarsely crushed
1/4 cup cilantro leaves
Juice of 1 lime
Zest of half a lime
Instructions
Bring water to a boil. Cook rice noodles 3-5 minutes until tender but slightly chewy. Rinse under cold water and drain.
In a large bowl, whisk peanut butter, sesame oil, soy sauce, rice vinegar, honey, chili, lime zest, and 2 tbsp cold water until smooth. Taste and adjust sweetness/heat.
Toss noodles with half the dressing until coated. Let sit 5 minutes (preferably refrigerate 30 minutes).
Layer noodles with carrots, cucumber, crushed peanuts, cilantro, and a lime drizzle. Serve.
Optional (halal): Pan-fry 4 oz halal beef in sesame oil 8 minutes, then stir into noodles for added protein.
Notes
Storage: Keep in sealed containers up to 4 days. Add extra dressing before serving.
Protein hacks: Add 1 cup shredded rotisserie chicken or grilled halal venison.
Presentation: Garnish with nori sesame flakes and micro cilantro.
Variation: Add 1/4 cup ghost pepper jelly for heat or roasted Brussels sprouts for crunch.
Find it online: https://viralchickenrecipes.com/cold-sesame-noodles/