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Cold Sesame Noodles With Cucumber, Corn and Basil

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These cold sesame noodles with cucumber, corn, and basil are a refreshing summer meal bursting with bold flavor and texture. A creamy sesame dressing coats chilled noodles tossed with crisp cucumber, sweet raw corn, and aromatic basil—perfect for warm weather lunches, picnics, or easy meal prep.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: No-Cook (with boiled noodles)
  • Cuisine: Asian-inspired
  • Diet: Vegetarian

Ingredients

8 oz thick rice noodles or wheat noodles (soba, udon, ramen, or spaghetti)

2 tbsp Chinese or Japanese sesame paste (or tahini/peanut butter)

1 tbsp sesame oil

1–2 tsp chili crisp (adjust to taste)

1 cup fresh corn kernels (from about 1–2 ears)

1 small cucumber, thinly sliced or julienned

1/2 cup fresh basil leaves, torn or chopped

Salt, to taste

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

Instructions

Cook noodles according to package directions. Rinse under cold water to stop cooking, drain well, and set aside.

In a small bowl, mix sesame paste, sesame oil, and chili crisp until smooth. Add a splash of water if needed to thin the dressing.

In a large bowl, combine cooled noodles, raw corn, and cucumber.

Pour the sesame dressing over the noodles and toss until well coated.

Fold in basil and season with salt to taste.

Serve cold or at room temperature. Garnish with sesame seeds, scallions, or peanuts if desired.

Notes

Raw corn adds crunch, but grilled or sautéed corn works too.

Swap basil for cilantro or mint.

Add edamame, carrots, or tofu for a more filling dish.

Tahini can replace sesame paste—add soy sauce or sugar for depth.

Nutrition

Find it online: https://juliameals.com/cold-sesame-noodles-with-cucumber-corn-and-basil/