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Easy Creamy Cold Sesame Noodles Recipe with Cucumber and Soft Boiled Egg

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A refreshing and creamy cold noodle dish featuring a nutty sesame sauce, crisp cucumber ribbons, and soft boiled eggs with jammy yolks. Perfect for hot days and quick meals.

Ingredients

Scale
  • 8 ounces (225 grams) dried spaghetti or Chinese egg noodles
  • 3 tablespoons sesame paste (tahini or Chinese sesame paste)
  • 2 tablespoons soy sauce (low sodium recommended)
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 tablespoon sesame oil
  • 1 clove garlic, finely minced
  • 1 teaspoon freshly grated ginger
  • 1 medium cucumber, thinly sliced into ribbons or julienned
  • 2 large soft boiled eggs
  • 2 green onions, thinly sliced
  • Crushed red pepper flakes (optional)

Instructions

  1. Bring a medium pot of water to a gentle boil (about 4 cups/1 liter). Carefully lower 2 large eggs into the water with a slotted spoon. Set a timer for exactly 6 minutes for soft boiled eggs with jammy yolks. When time’s up, transfer eggs to a bowl of ice water to stop cooking. Let cool completely before peeling.
  2. In the same or a separate large pot, bring salted water to a boil. Add 8 ounces (225 grams) of noodles and cook according to package directions, usually 7-9 minutes for al dente. Drain noodles in a colander and rinse thoroughly under cold water to stop cooking and cool them down. Toss gently to separate strands and set aside in a mixing bowl.
  3. While noodles cook, whisk together 3 tablespoons sesame paste, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, 1 tablespoon sesame oil, 1 minced garlic clove, and 1 teaspoon grated ginger in a bowl until smooth and creamy. Add 1-2 tablespoons warm water if needed to loosen the sauce.
  4. Pour the creamy sesame sauce over the cooled noodles. Using tongs or chopsticks, toss gently but thoroughly to coat every strand with the sauce. Add the cucumber ribbons and toss lightly again to mix in while keeping their crunch.
  5. Divide noodles between serving bowls. Peel the soft boiled eggs carefully, slice them in half lengthwise, and nestle on top of each bowl. Sprinkle with sliced green onions and crushed red pepper flakes if desired.
  6. Serve immediately or chill for 10-15 minutes for a cooler dish. The sauce thickens slightly in the fridge but remains creamy and delicious.

Notes

Use room temperature eggs to prevent cracking during boiling. Rinse noodles under cold water to stop cooking and prevent stickiness. Add a drizzle of sesame oil before tossing if noodles clump. For vegan option, omit eggs and add tofu or edamame. For gluten-free, substitute soy sauce with tamari and noodles with rice or zucchini noodles. Peeling soft boiled eggs under running water helps remove shells easily.

Nutrition

Keywords: cold sesame noodles, creamy sesame sauce, soft boiled eggs, cucumber noodles, easy noodle recipe, summer noodles, quick dinner, Asian noodles

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