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Creamy Chili Crisp Cold Sesame Noodle Bowl (Easy 20-Min Recipe)

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A quick and easy cold noodle bowl with a creamy, spicy chili crisp sesame sauce, fresh veggies, and optional protein. Perfect for warm weather, potlucks, or weeknight dinners, this 20-minute recipe is a crowd-pleaser that looks and tastes impressive.

Ingredients

Scale
  • 8 ounces dried ramen noodles or soba noodles
  • 1/4 cup well-stirred tahini
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons chili crisp (recommended: Lao Gan Ma)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 medium cucumber, julienned
  • 1 large carrot, julienned
  • 3 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 1 cup cooked shredded chicken, tofu, or edamame (optional)

Instructions

  1. Cook the noodles. Bring a large pot of salted water to a boil. Add 8 ounces of noodles and cook according to package directions (3-4 minutes for ramen, 5-6 minutes for soba) until al dente.
  2. Rinse and cool the noodles. Drain in a colander and rinse under cold running water until completely cool. Shake off excess water.
  3. Make the creamy chili crisp sauce. In a medium bowl, whisk together 1/4 cup tahini, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons chili crisp, 1 tablespoon toasted sesame oil, 1 tablespoon honey or maple syrup, 1 teaspoon grated ginger, and 2 minced garlic cloves until smooth and creamy.
  4. Prep your vegetables. Julienne the cucumber and carrot into thin matchsticks. Thinly slice the green onions.
  5. Combine everything. Add the cooled noodles to the sauce bowl and toss well with tongs or chopsticks until every strand is coated. If too thick, add a teaspoon of cold water and toss again.
  6. Add the veggies and protein. Gently fold in the julienned cucumber, carrot, and optional protein. Reserve a few veggie strips for topping.
  7. Garnish and serve. Divide noodles between two bowls. Top with reserved veggies, sliced green onions, and toasted sesame seeds. Drizzle extra chili crisp if desired. Serve immediately or chill for 15 minutes.

Notes

Taste the sauce before tossing with noodles; adjust chili crisp to preferred heat level. Don’t skip rinsing noodles to prevent clumping. Toast sesame seeds for extra flavor. Sauce can be made up to 3 days ahead. For vegan, use maple syrup instead of honey. For gluten-free, use tamari and gluten-free noodles. Leftovers keep in fridge for up to 3 days; add a splash of rice vinegar and sesame oil to revive flavors. Not recommended for freezing.

Nutrition

Keywords: cold noodle bowl, sesame noodles, chili crisp, quick dinner, 20-minute recipe, vegetarian, dairy-free, potluck recipe

Find it online: https://cooksyla.com/creamy-chili-crisp-cold-sesame-noodle-bowl-easy-20-min-recipe/