Cold Sesame Noodles With Cucumber, Corn and Basil

By Hetty Lui McKinnon

Updated June 9, 2024

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4(1,321)
Comments
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For a summertime update on a beloved Chinese dish, cold sesame noodles are freshened up with crisp cucumbers, raw corn and aromatic basil. The minimalism of the three-ingredient sesame dressing belies its complex flavor. It brings together three flavor-dense condiments: chile crisp, sesame oil and sesame paste. Available from Asian grocery stores (or online), Chinese or Japanese sesame paste is similar to tahini. It is made from toasted sesame seeds, so the finish is darker, nuttier and stronger. If you can’t get a hold of sesame paste, substitute with smooth peanut butter or tahini. The noodle choice here is flexible to make space for those with dietary restrictions; use any type of thick rice or wheat noodle.

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Ingredients

Yield:4 servings

  • Salt

  • 10 ounces dried thick rice or wheat noodles

  • 4 Persian cucumbers (about 11 ounces)

  • ¼ cup Chinese or Japanese sesame paste or tahini

  • 4 teaspoons toasted sesame oil

  • 4 to 6 teaspoons chile crisp (to your taste), plus more for serving

  • 2 ears corn, kernels removed (about 2 cups of kernels)

  • Toasted white sesame seeds, to serve

  • Handful of basil leaves

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

68 grams carbs; 60 milligrams cholesterol; 475 calories; 6 grams monosaturated fat; 7 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 6 grams fiber; 520 milligrams sodium; 15 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil. Add the noodles and cook according to packet instructions until al dente. Drain, refresh under cold water and drain again.

  2. Step 2

    Halve cucumbers lengthwise. Using a small spoon, scrape out the seeds and discard. Cut cucumber into thin strips.

  3. Step 3

    Make the sesame sauce: Place the sesame paste into a bowl and add the sesame oil and chile crisp. Add ¼ cup of water and whisk until smooth and pourable. If the sauce is too thick, add another splash of water, until the sauce feels loose enough to coat the noodles. (The sauce can be prepared 1 day ahead, but it will thicken up over time. To loosen it up, whisk with a tablespoon or two of water.)

  4. Step 4

    Place the noodles into a large bowl and add the sesame sauce, cucumber and corn. Toss to coat the noodles.

  5. Step 5

    To serve, top with sesame seeds, basil leaves and a few drops of chile crisp.

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Ratings

4 out of 5
1,321 user ratings
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Comments

Sejo

Tried it and it’s very underwhelming. Need more acidity, more sweetness, and a lot more flavor…..

FQ

Found this a bit bland so added lime juice, minced ginger, ponzu sauce and some mint and cilantro. Very tasty. Problem with corn and long noodles is that all the corn ends up at the bottom of your bowl ….

Daphne

Added soy sauce Sugar Fish sauce

mindy

Agree with the comments regarding bland. Adding soy sauce, sesame oil and chili crisp helped. But next time if I revisit this, I’ll go with peanut sauce instead of sesame.

Laurie

This was amazing! I made it with peanut butter because we were out of tahini. I also added some raw diced up smoked tofu for protein, and it was incredible! Definitely adding this to my picnic rotation.

Kate

Just noting that Chinese and sesame paste is available in different variations and is not the same flavour profile as tahini. Chinese (Watson brand is one) and Japanese sesame pastes are often deeply toasted, are much darker and have a richer, nuttier, more complex roasted flavour. You can also find black sesame paste which has a pleasant bitterness. By comparison, tahini is very lightly toasted, more blonde in color and does not have the same richness or depth of flavor. Using tahini as a substitute is definitely blander and (as others have noted) would require more toasted sesame oil and/or miso or soy to add an umami boost. The need for acid and salt depends a lot on the chile crisp you are using (especially if using a commercial one). I prefer no chile crisp and instead either add miso, soy, rice wine vinegar and grated ginger (or garlic, or a combo) with a pinch of chile flakes (or no chile at all). Definitely thin sliced green onion (or charred green onion for smoky complexity) and top with toasted sesame seeds. There is also a Japanese sesame salad dressing that looks like a dark sesame paste but is pre seasoned with ginger, sesame oil, rice vinegar, that can work too - it’s a bit thin so mixing that with tahini to boost the flavor also works.

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