This month’s recipe isn’t really a recipe. It’s more of a permission slip.
Cold sesame noodles is the perfect dish when you don’t want to make anything. Boil the noodles, shock them cold, whisk together a sauce that’s mostly pantry staples, and toss in whatever vegetables are hanging out in the fridge. Cucumbers from the garden? Carrots. Edamame if I have some in the freezer. Leftover grilled chicken (I just cook a bunch on Sundays.)
The magic is in the sauce, and it’s just soy sauce, rice vinegar, sesame oil, a little peanut butter for body, garlic for punch. It comes together in the time it takes the noodles to cool, and it somehow tastes even better the next day, which makes it the rare recipe that’s actually easier the second time around.
This is a “make it your own” kind of dish. Swap the vegetables, use shrimp or steak instead of chicken, throw in a handful of chopped peanuts if you want crunch, ad a little cilantro on top (if you grew it yourself. It is 2026.) There’s no wrong way to do it, and if that’s not exactly what August calls for, I don’t know what is.
Ingredients
- 12 ounces spaghetti or lo mein noodles
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons creamy peanut butter
- 2 garlic cloves, minced
- 1 tablespoons honey or brown sugar
- 1 teaspoons hot sauce or sriracha (optional)
- 2 tablespoons warm water, to thin sauce
- 1 English cucumber, thinly sliced
- 1 cups carrots, shredded
- 1 cups shelled edamame (I use frozen)
- 1 cups cooked chicken, shredded or chopped (optional- or steak, shrimp, tofu…go crazy)
- 3 green onions, sliced
- 1 tablespoons toasted sesame seeds
Steps
- Boil the noodles: Bring a large pot of salted water to a boil. Cook 12 ounces spaghetti or lo mein noodles according to package directions until just al dente.
- Shock them cold: Drain the noodles and rinse immediately under cold water, tossing until fully cooled. Drain well and set aside. This stops the cooking and keeps them from clumping.
- Make the sauce: In a small bowl, whisk together 4 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, 2 tablespoons creamy peanut butter, 2 garlic cloves, minced, 1 tablespoons honey or brown sugar, and 1 teaspoons hot sauce or sriracha (optional). Add 2 tablespoons warm water, to thin sauce a little at a time, whisking until smooth and pourable.
- Toss it together: Add the cooled noodles to a large bowl. Pour the sauce over top and toss well to coat. Add 1 English cucumber, thinly sliced, 1 cups carrots, shredded, 1 cups shelled edamame, and 1 cups cooked chicken, shredded or chopped (optional) if using, and toss again.
- Finish and serve: Top with 3 green onions, sliced and 1 tablespoons toasted sesame seeds. Serve right away, or cover and chill — it’s even better the next day. Toss with a splash of water before serving if it’s tightened up in the fridge.
