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


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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


  • 1Combine, in a 2 cup container, dressing ingredients and set side.
  • 2Place 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.
  • 3Prepare toppings.
  • 4Just before serving, toss noodles again adding a little more dressing and/or salt if needed.
  • 5Serve 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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