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Cold Brew Summer Sesame Noodles

Chilled sesame noodles with a subtle cold brew coffee kick in the sauce—perfect for hot days.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz dried udon or soba noodles
  • 1/4 cup cold brew coffee concentrate
  • 3 tbsp tahini
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tsp honey or maple syrup
  • 1 clove garlic minced
  • 1/2 tsp grated fresh ginger
  • 1/4 cup thinly sliced scallions
  • 1 tbsp toasted sesame seeds
  • 1 cup shredded carrots
  • 1/2 cup edamame shelled
  • Optional: sliced cucumber cilantro

Equipment

  • large pot
  • colander
  • mixing bowl
  • whisk
  • chef's knife
  • cutting board

Method
 

  1. Bring a large pot of water to a rolling boil. Cook noodles according to package directions until just tender—usually 5-7 minutes. Drain in a colander and rinse under cold running water until completely cool. Shake off excess water and set aside.
  2. In a mixing bowl, whisk together cold brew coffee concentrate, tahini, soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger until smooth. The tahini may seize at first; keep whisking—it will loosen.
  3. Add the cooled noodles to the bowl with the sauce. Toss with tongs until every strand is coated. The noodles will absorb some sauce as they sit.
  4. Fold in scallions, sesame seeds, shredded carrots, and edamame. Reserve a few scallions and sesame seeds for garnish.
  5. Serve immediately at room temperature, or cover and refrigerate for 30 minutes for a truly chilled bowl. Garnish with reserved scallions and sesame seeds before serving.

Notes

For best texture, don't rinse noodles with warm water—cold water stops cooking and removes excess starch. Store leftovers in an airtight container in the fridge for up to 2 days. The noodles will absorb sauce; revive with a splash of rice vinegar or cold brew before serving.