![Image may contain Spaghetti Food Pasta Meal and Dish](https://cdn.statically.io/img/assets.bonappetit.com/photos/5ab90eabd1b7f6166f0757ba/master/w_1280%2Cc_limit/cold-miso-sesame-noodles.jpg)
This recipe for cold miso-sesame noodles yields about 10 cups, which is...generous for four people. Fortunately, cold noodles like these make a killer next-day lunch, no reheating necessary. (Then again, if you eat noodles like we do, leftovers aren't really an issue.)
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
Measuring Cups
$28 At Bon Appétit Market
Measuring Spoons
$10 At Bon Appétit Market
Large Pot
$55 $48 At Amazon
Chef's Knife
$34.53 At Amazon
Cutting Board
$10 At IKEA
Citrus Reamer
$5.99 At Amazon
Glass Measuring Cup
$26 At Amazon
Whisk
$10 At Amazon
Large Bowl
$18 At Amazon
Microplane
$18 At Amazon
Tongs
$21 At Amazon
Colander
$11 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
1
4
4
3
½
4
4
1
⅓
1
Preparation
Step 1
Fill a large pot two-thirds full with water. Bring to a boil over high heat. When water starts to steam, toss in a small handful of salt.
Step 2
While you wait for the water, do some of your prep: Cut 1 chile in half lengthwise. Using your hands, pull out and remove stem and white ribs; discard. Tap out and discard any seeds, then finely chop chile. (Make sure to wash your hands with plenty of soap and hot water after handling chiles, or at least don’t rub your eyes!)
Step 3
Cut 4 cucumbers in half lengthwise, then slice crosswise into ¼"-thick half-moons.
Step 4
Thinly slice 4 scallions.
Step 5
Cut 2 limes in half. Using a citrus reamer (or fork if you don’t have a reamer), juice limes into a small liquid measuring cup until you have ¼ cup; discard seeds. Cut remaining 1 lime into wedges; set aside for serving.
Step 6
Whisk ½ cup miso, 4 tsp. sesame oil, 4 tsp. brown sugar, and ¼ cup lime juice in a large bowl until smooth.
→ Here are 5 more ways to use up a tub of miso.
Step 7
Finely grate 1 garlic clove into bowl and whisk to combine.
Step 8
Whisking constantly, slowly stream in ⅓ cup grapeseed oil until dressing is smooth and thick. Whisk in water 1 Tbsp. at a time until dressing is the consistency of heavy cream (it’ll likely take about 2 Tbsp.).
Step 9
When water is boiling vigorously, add 1 lb. pasta to pot and stir with tongs to prevent sticking. Cook according to package instructions.
Step 10
Drain noodles in a colander and rinse with cold water to stop cooking and remove any starch. Drain thoroughly, shaking off excess water, then add to bowl with sauce.
Step 11
Toss noodles to coat in sauce, then add chile, cucumbers, and scallions. Season with more salt to taste and toss again to distribute.
Step 12
Divide noodles among plates. Top with toasted sesame seeds and serve with reserved lime wedges alongside.
Step 13
Do Ahead: Noodles can be made several hours ahead. They tend to soak up a lot of the sauce as they sit, so if you want to make the day before, hold back half of sauce, cover, and chill. Toss with reserved sauce before serving.
Leave a Review
Reviews (36)
Back to TopI read 1/4 lb of noodles instead of the full pound and didn't notice until my noodles were swimming in the sauce. I strained off the sauce for another use, ate the entire batch and wished I had more. Looking forward to using what's left of that sauce!
Robin Bobbin
Ashland, OR
7/19/2023
Great with shredded chicken for added protein and fresh Asian pasta instead of dried pasta. Perfect for school lunch.
Glenn N
Ottawa
11/17/2022
This is a great recipe and works well as leftovers for lunch. If you seed the cucumbers you should not have the issue of too much cucumber water in the leftovers. You can also riff on this recipe and add different vegetables or shredded chicken or steamed or grilled shrimp even. Just a great recipe!!!
ilove2cook
Durham NC
6/19/2021
This was delicious, though I don't think it needs the extra salt at the end. I just added some to the cucmbers while assembling everything else and it turned out perfect
Anonymous
3/17/2021
Fantastic and very easy to understand instructions.
K Lauritzen
Santa clarita
12/6/2020
This was really good but as I was eating it all I could think of was "I know this - I've had this before..." And then it hit me and I went to the fridge to be sure - Yep! It's Red Shell Miso Dressing - LOL!
Anonymous
Chicago
5/17/2020
So quick and easy, and tastes amazing!!!!! Make sure you cook your noodles past al dente for a softer, chewier texture. Its important because your noodles will stop cooking as soon as you rinse with cold water.
HeetD
Philly
3/25/2020