Cold Chili Noodle Salad

There’s a heatwave happening all over the globe right now. My pen pal tells me they are running in the high eighties in England right now. And they are dying of heat. Lol! Meanwhile, it was 106 degrees here yesterday. Whew!

Today I went swimming and came home to make this. It’s super flavorful and light. Perfect for a miserably hot day.

This is a cold noodle salad from Will Yeung over on YouTube. If you don’t subscribe to his channel, I highly recommend him. You can follow him here making this salad. Thanks Will!

It was very easy to put together, the only thing time consuming was making Will’s chili oil which is another recipe listed at the end of this one. You will need 2 tsp. of this oil for your noodle dressing.


1/4 lb. – Rice noodles

1-cucumber, chopped into matchsticks

1 -Fiji apple, thinly sliced

2 Tbsp. – Fresh cilantro, chopped

2 Tbsp.- Fresh basil, ripped apart

2 Tbsp- White sesame seeds

For the dressing:

2- Tbsp. – Soy sauce

Splash of Sesame oil

Splash of Rice vinegar

2 – Tbsp. of his chili oil (a separate recipe, I’ll add at the bottom of this recipe.)

Stir together and drizzle over top of the assembled dish

Directions for the noodle salad:

Boil noodles according to package direction. When done, rinse in cold water and set aside.

Cut cucumbers into matchsticks and set aside

Cut apples into thin slices and set those aside

Make the dressing and set aside

Cut up cilantro and basil set aside

When that’s done, toast a handful of peanuts until warm and fragrant over medium heat. When almost finished, add a Tbsp. of sesame seeds and turn heat off rotating the pan until they are toasty and gold.

Now, assemble!

Plate the rice noodles. Top with slices of apples, handful of cucumbers, cilantro, basil, drizzle with dressing and then top with roasted peanuts and sesame seeds.

That’s it! Enjoy!

Recipe for Will’s chili oil which will store for up to 6 months.

1-cup grape seed oil

1- inch piece of ginger

2 tsp.- Sichuan peppercorns

4 tsp. – Red pepper flakes or gochugaru. (I did not have these two ingredients and made my own concoction with cayenne, chipotle, and red pepper flakes. It turned out great, but I will make this again after I get to the Asian market.)

2 tsp. – sesame seeds

1- star anise

1- bag leaf

1 -tsp. Sesame oil

Directions to make chili oil: Here is Will making it.

Add grape seed oil to small pan with ginger and heat. Cool until ginger us brown and take off heat and discard ginger.

Heat oil until the ginger is brown. Discard the ginger piece or pieces. Cool.

Add the dried ingredients to the jar and add the oil over top. Store in dry pantry. Do not refrigerate.

*Add 2 tsp. of this to the dressing above for this salad.

If you’d like to support Will, you can buy his cookbook here.

If you’d like to support me, you can buy my memoir here.

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