Cold Chinese Noodles

Kathy W


This is my version of a recipe I found in a local paper. (I made a few tweaks)
You can add as many or as few toppings that you want. Can even be made up a day ahead of time.


★★★★★ 1 vote

15 Min
Stove Top


  • 16 oz
    chinese-style noodles, cooked (in salted water) and drained
  • 1-2 Tbsp
    vegetable or peanut oil

  • 6 Tbsp
  • 6 Tbsp
    dark sesame oil
  • 2 1/2 Tbsp
    rice vinegar
  • 2-3 Tbsp
  • 1 -1 1/2 tsp
    chili oil, or to taste
  • 1-2 tsp
    ginger, finely grated
  • ·
    salt to taste

  • ·
    green onions, thin sliced
  • ·
    carrots, shredded
  • ·
    cucumbers, thin sliced
  • ·
    snow peas
  • ·
    radishes, thin sliced
  • ·
    toasted sesame seeds
  • ·
    peanuts, toasted and chopped
  • ·
    slivered almonds, toasted

How to Make Cold Chinese Noodles


  1. Combine, in a 2 cup container, dressing ingredients and set side.
  2. Place cooked noodles in a large bowl, add oil and toss using 2 forks. Add about 1/4 cup of dressing and toss to coat evenly. Allow to cool to room temp. Then add another 1/4 cup or so of dressing and toss. Let stand for 1 hour or longer.
  3. Prepare toppings.
  4. Just before serving, toss noodles again adding a little more dressing and/or salt if needed.
  5. Serve with toppings on the side.

Printable Recipe Card

About Cold Chinese Noodles

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Asian

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