Recipe courtesy of Tori Ritchie

Cold Spicy Noodles

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  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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1 pound dried or fresh thin egg noodles

2 tablespoons sesame oil

3 tablespoons soy sauce

2 tablespoons chile oil

1 tablespoon spicy bean paste

1 tablespoon minced ginger

1 clove garlic, minced

1 teaspoon sugar

3 tablespoons chopped green onions


Thinly sliced peeled, seeded cucumber

Chopped cilantro

Cooked snow peas

Toasted sesame seeds

Small, cooked shrimp


  1. Cook noodles in a large pot of boiling salted water until just tender, then drain in a colander. Rinse with cold water until cool. Toss in a large bowl with sesame oil. In a small bowl, stir together soy sauce, chile oil, bean sauce, ginger, garlic, and sugar. Pour over noodles, add green onions, and toss well.
  2. If taking on a picnic, transfer noodles to a container for transport. To assemble, put noodles in serving bowls and offer with desired toppings and chopsticks.