Summertime Dishes: Cold Sesame Noodles

Cold rice noodles with Asian vegetables and a light, sesame oil dressing. This vegetarian dish is downright refreshing.
By Emily Holbrook

Cold Sesame Noodles

It’s uncomfortably hot in New York — little less than an urban sauna. If you can survive the subway platforms in mid-July, you could most likely survive Burning Man or Baja. And that window AC unit can only churn out so much semi-cold air. Turning on the oven or stove sounds like a culinary death wish. You go ahead and cook up that pork and wild mushroom ragú with a three-hour simmer time in 90 degree heat. I’ll go for something that doesn’t require a sweatband.

It’s that time of the year for cold main dishes, but those are rare and sometimes unappealing. Not every entree tastes good when served below room temperature and some people downright refuse to eat cold dishes. I am not one of them.

I wanted something Asian-inspired that required little to no heat source. The answer? Cold rice noodles with Asian vegetables and a light, sesame oil dressing. This vegetarian dish is downright refreshing. Here’s how it’s done:

5.0 from 1 reviews
Summertime Dishes: Cold Sesame Noodles
Prep Time
Cook Time
Total Time
A cold rice noodle dish with Asian vegetables and a light sesame oil dressing.
Recipe Type: Entree
Serves: 4
  • 1 box of rice noodles
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 2 medium-sized carrots
  • ½ red onion
  • 1 cup (2.5dl) pickled radish (optional)
  • 2 Tablespoons sesame oil
  • 1 Tablespoon vegetable oil
  • 1 bunch fresh cilantro, chopped
  • 2 Tablespoons toasted white sesame seeds
  • 2 Tablespoons wasabi sesame seeds (optional)
  • Salt and pepper to taste
  • Add marinated shrimp or sliced skirt steak for additional protein
  1. Cook rice noodles and let cool
  2. Julienne carrots, bell peppers, onion and pickled radish
  3. Toss vegetables, rice noodles, sesame seeds, oils and cilantro in large bowl
  4. Serve with additional sprinkling of cilantro and sesame seeds


Emily Holbrook

Emily Holbrook is a business publication editor by day and caterer, private chef and food writer by night, weekend and lunch breaks. She dreams of ginger, pork shoulder, raw salmon and rhubarb, in no particular order. She is the creator of the food blog Brooklyn Eats and contributor to Brooklyn Exposed.

More Posts - Website - Twitter

  1. this sounds great! Living in Florida, spending time in front of the stove and sitting down in front of hot food is the last thing I want to do during the summer. I love asian-inspired food and can’t wait to try this!

  2. Hilarious article! Who needs the stove and oven in 90 degree heat when you can make this….the perfect quick summertime dish!

Leave a Reply

Your email address will not be published.

Rate Recipe: