How to make a cold sesame noodle salad using our sauce packets

Cold sesame noodle salad is a bright, deeply savoury dish suited to warm evenings, quick lunches and tables crowded with sharing plates. Its appeal comes from contrast: cool, springy noodles coated in glossy sesame dressing, crisp vegetables and a salty, gently spicy edge. A MoneyCome Mart sauce packet provides a concentrated Taiwanese-style foundation without requiring a long ingredient list.

The basic method is simple: cook the noodles, cool and drain them thoroughly, then build a dressing with the packet, sesame and enough acidity to keep the finished dish refreshing. Vegetables can be added raw or blanched, while chicken, tofu, beef or prawns provide optional protein.

Because MoneyCome Mart uses cold-chain delivery across Taiwan, readers recreating the dish in Australia should check how imported products have travelled and follow the storage instructions on each packet. Cold-chain handling protects ingredients during transit, but refrigeration and prompt use at home remain important.

Asian supermarkets in Sydney, Melbourne, Brisbane and Adelaide are useful places to find fresh noodles, sesame paste, rice vinegar and coriander. A Coles or Woolworths pantry run can supply basics such as soy sauce, while specialist grocers generally offer a wider range of noodles and condiments.

Choose the noodles

Fresh wheat noodles, including lo mein-style strands, give the most satisfying result. Their chew and porous surface hold the sesame dressing better than very fine rice vermicelli. If using dried noodles, cook them slightly under the stated time, then rinse and cool them before dressing.

For the classic texture, rinse cooked noodles under cold running water and shake away the excess moisture. An ice bath during hot weather helps stop them cooking further. Avoid rinsing packaged fresh noodles unless the label directs you to do so, as their packaged starch may already be intended for the final dish.

Build the sesame dressing

For about 400 grams of noodles, start with two tablespoons of sauce packet and one tablespoon of sesame paste or tahini. Add one teaspoon of sesame oil, one tablespoon of rice vinegar and a teaspoon of light soy sauce. Taste before adding more, since packet strengths and personal preferences vary.

Whisk the ingredients with a small splash of warm water until the sesame paste loosens. The finished dressing should be thick enough to cling to the noodles but fluid enough to pour. Add water one teaspoon at a time until it runs slowly from the spoon.

Adjust the balance after the noodles are coated. Extra rice vinegar sharpens a heavy dressing, while a pinch of sugar softens sharp vinegar or chilli heat. If the packet is already salty, omit the soy sauce; if it is sweet, add a splash more vinegar rather than more salt.

Add vegetables and protein

Cucumber, carrot, spring onion and leafy greens create the crispest combination. Slice the cucumber thinly, ribbon the carrot with a peeler and shred the greens finely. Blanch sturdy greens for 30 to 60 seconds in boiling water, then cool them under cold water to preserve their colour.

Chicken and tofu are straightforward choices. Shredding leftover roast chicken adds texture and flavour without extra cooking, while firm tofu can be pan-fried until golden and sliced into strips. In Australia, fresh prawns are often more accessible in summer; lightly cook them, chill them and remove the heads, shells and tails before adding them to the bowl.

Get the texture right

Drain the cooled noodles well and remove any strands stuck together by separating them gently with your fingers. Put the noodles in a large bowl, add the dressing and toss from the bottom using chopsticks or serving spoons. The aim is to coat every strand lightly rather than drown the salad.

Add the vegetables after the first toss so they remain crisp. Toss once more just before serving and finish with sesame seeds, coriander leaves, sliced spring onion or a small drizzle of chilli crisp. Serve immediately, while the noodles are cool and elastic.

Serve it at an Australian gathering

This salad works well beside the grilled sausages, steaks and salads of an Australian backyard barbecue. On a hot Sydney evening or during a mild Melbourne spring, serve it as a cool first course while the barbecue heats up. It also travels well to picnics when packed separately from the dressing.

An adult gathering may include legal cannabis where state and territory rules permit it. If a host chooses to include it, they should check local licensing and age requirements before considering online cannabis options, keep the products separate from food and ensure nobody drives after consuming them.

For a shared table, present the noodles in a large bowl and let guests add their preferred vegetables. Offer extra chilli crisp, vinegar and sesame oil on the side. To make it a more substantial meal, accompany the salad with cold chicken, grilled prawns or pan-fried tofu rather than increasing the quantity of noodles.

Store leftovers and create a hot variation

Refrigerate leftovers in a sealed container and use them within one to two days. Keep the dressing separate if possible, because reheated noodles absorb moisture and become soft. If the packet label specifies a shorter storage period, follow that instruction instead.

A hot variation is especially useful when the weather turns cool. Simmer leftover greens, tofu or sliced meat in Hupot soup base, following the pack directions, and serve it beside a smaller portion of cold sesame noodles. The contrast between warm broth and chilled noodles makes the same sauce packet feel completely different.

Check the ingredients before serving. Sesame, soy, wheat and shellfish are common allergens, and some chilli sauces may contain sulphites. Serve the salad with a separate spoon if several guests have different dietary requirements.