Cold Sesame Noodles With Cucumber, Corn and Basil

Why You’ll Love This Recipe

I love how this recipe reinvents classic sesame noodles for summer. The crisp vegetables and fresh herbs balance the rich, toasty sesame dressing, while the cold noodles make it satisfying without being heavy. It’s an easy, no-fuss dish that’s perfect for hot days, meal prep, or picnics. Plus, it’s fully customizable—great for whatever noodles and veggies I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Thick rice noodles or wheat noodles (soba, udon, ramen, or spaghetti work too)

• Chinese or Japanese sesame paste (or substitute with tahini or smooth peanut butter)

• Sesame oil

• Chili crisp

• Fresh corn kernels (cut from the cob)

• Cucumber, thinly sliced or julienned

• Fresh basil leaves, torn or chopped

• Salt, to taste

• Optional toppings: toasted sesame seeds, scallions, crushed peanuts

Directions

1. I cook the noodles according to package instructions, then rinse them under cold water to stop the cooking and cool them down. I drain thoroughly and set them aside.

2. In a small bowl, I stir together the sesame paste, sesame oil, and chili crisp until smooth and emulsified. If needed, I add a splash of water to loosen the consistency.

3. In a large mixing bowl, I combine the cold noodles, corn kernels, and cucumber slices.

4. I pour the sesame dressing over the noodles and toss everything together until well coated.

5. I fold in the fresh basil and season with a pinch of salt to taste.

6. I serve the noodles cold or at room temperature, garnished with extra basil, sesame seeds, or scallions if I have them on hand.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Calories per serving: Approximately 370 kcal

Variations

Sometimes I add shredded carrots, edamame, or snap peas for extra crunch and color. I’ve also swapped basil with mint or cilantro depending on what I have. For added protein, I top it with grilled tofu, shredded chicken, or a jammy boiled egg.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. Before serving, I give them a quick toss to redistribute the dressing. If the noodles stick together, I loosen them with a splash of cold water or an extra drizzle of sesame oil.

FAQs

Can I use tahini instead of sesame paste?

Yes, tahini works well. I sometimes mix in a drop of soy sauce or a pinch of sugar to mimic the deeper, nuttier taste of toasted sesame paste.

Do I need to cook the corn?

Nope! Raw corn adds a sweet, crisp pop that contrasts beautifully with the noodles and dressing.

What type of noodles work best?

I use whatever I have—soba, udon, ramen, thick rice noodles, or even spaghetti. The key is rinsing and cooling them thoroughly.

Can I make this dish ahead of time?

Yes, I often make it a few hours in advance. The flavors meld beautifully in the fridge. Just toss before serving and adjust the seasoning if needed.

Is it spicy?

The heat depends on how much chili crisp I use. I usually start with a small spoonful and adjust to taste—it adds flavor as well as spice.

Conclusion

Cold sesame noodles with cucumber, corn, and basil are a vibrant, refreshing dish I love to make during summer. It’s light but satisfying, quick but full of bold flavors, and incredibly versatile. Whether I’m prepping a make-ahead lunch or feeding a crowd, this dish delivers on ease and deliciousness every time.

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