Cold Sesame Noodles + Appetite For China Cookbook Giveaway (closed)

cold sesame noodles

Cold sesame noodles. So. Darn. Good.

sesame noodles

Thanks to Diana from Appetite for China for this wonderful, tasty recipe.

sesame noodles

Diana has a new cookbook out, The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home, packed full of recipes like Kung Pao Chicken, Dan Dan Chicken & General Tso’s Chicken and many more favorites.  I am sharing this recipe along with one copy of her new, wonderful cookbook {see giveaway details at the end of the post}.

sesame noodles

When browsing through some of the recipes in her cookbook I saw Cold Sesame Noodles and it caught my eye. I knew I had to try it.

cold noodles
This dish is healthy and makes a good lunch during the week or a side salad to a meal.  I am a big fan of Chinese food.  Honestly though, I don’t go out to Chinese restaurants all that often. The amount of sodium, MSG and oil scares me sometiems.  Making my own Chinese food, or “Chinese takeout”, is a way to control exactly what goes into the dish, and use things like low sodium soy sauce to help control the sodium.

Cold Sesame Noodles are vegan and vegetarian but you could add chicken or tofu for some protein if you so desire. There is no reheating necessary with this meal and it is easy to prepare.

Cold Sesame Noodles

Prep time: 

Cook time: 

Total time: 

Serves: 4

Cold Sesame Noodles mixes noodles, carrots and cucumbers with a delicious Asian sauce, topped with sesame seeds and green onions.
  • 12 ounces of dried spagetti (or Chinese Egg Noodles)
  • 2 tablespoons peanut oil
  • 2 teaspoons minced garlic
  • 2 teaspoons grated ginger
  • 1 cucumber, peeled and julienned
  • 2 carrot, peeled and julienned
  • 2 teaspoons white sesame seeds
  • 2 scallions, green parts only, thinly sliced
  • Sauce:
  • 3 tablespoons Chinese sesame paste (or 3 tablespoons tahini with an extra teaspoon of sesame oil)
  • 2 tablespoons smooth peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons Chinese rice vinegar
  • 2 teaspoons chili paste
  • 2 tablespoons sugar
  • ½ teaspoon ground Sichuan pepper (optional)
  1. Bring a pot of water to boil and cook noodles until al dente, or the minimum amount of time according to package instructions. Drain immediately, rinse with cold water, and drain again. Toss with 1 tablespoon of the peanut oil, set aside.
  2. Heat the other tablespoon of peanut oil in a small pan over medium heat. Gently cook the minced garlic and grated ginger until just fragrant, about 30 to 40 seconds. Remove from the heat and set aside.
  3. To Prepare the Sauce:
  4. In a medium bowl, combine the sesame paste, peanut butter, soy sauce, sesame oil, rice vinegar, chili paste, sugar, and optional Sichuan pepper. Add 3 tablespoons of water and whisk until the mixture is smooth. Stir in the cooked garlic and ginger.
  5. Pour the sauce over the noodles, add the cucumbers and carrots, and toss. Transfer to large bowl or deep serving dish and sprinkle the sesame seeds and scallions on top.
  6. You can serve the sesame noodles at room temperature or chill in the fridge for 1 to 2 hours before serving.
Leftovers will keep in the fridge for up to 3 or 4 days. Add tofu or cooked chicken if you desire.

Recipe used with permission from Diana from Appetite for China

Now for the fun part–the giveaway {CLOSED}.


***CONGRATS TO #21 (TANA) for winning this cookbook. Check your email.****

To Enter: Leave a comment telling me what your favorite Chinese dish is.

For Additional Entries (must be separate comment for each):

The giveaway is open until Thursday, Feb. 28th at 12PM CST. The giveaway is only open to USA residents. Winner will be chosen randomly and announced on this post. The winner will be emailed and will have 48 hours to respond before a new winner is chosen. 

I am receiving a free cookbook as part of the potluck and am entered in a giveaway.

Good luck!


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  1. says

    When I was little, there was an amazing Chinese restaurant just down the road from where we lived. In fact, the people there knew us by name, that’s how often we ate there. Anyway, their egg drop soup was THE BOMB. I’ve never found any that has matched up to theirs! But really, it all comes down to potstickers for me. Oh, how I love a good potsticker.

    I’ve never had cold sesame noodles, but these look incredible! Totally pinning.

  2. JOhn says

    Hi I’m John from It is a site in which users vote recipes
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  3. Patricia says

    I can’t wait to try this! I have to say that my favorite chinese dish is just a plain fried rice….pork, beef, chicken, etc.

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