Vegan Cold Sichuan Sesame Noodles

  • Serves 4

Here we have a noodle dish to blow you away, from expert nutritionist Kate Percy.

Vegan Cold Sichuan Sesame Noodles recipe

Cold Sichuan sesame noodles are quick and easy to make, spicy, filling, and packed with healthy fats and minerals. Prepare in advance and keep in the fridge for a quick-fix supper or effective post-training recovery.

Nutritionist and keen amateur athlete Kate Percy set up GoFaster campaign in 2009 and, following the publication of several sports nutrition books, now produces a range of all-natural energy balls, Go Bites.



  • rice linguine 200g
  • sesame oil 1tbsp
  • fresh ginger 5cm, peeled and grated
  • garlic 3 cloves, peeled and crushed
  • spring onions 6, sliced
  • soy sauce 1tbsp
  • lime juice 2tbsp
  • tahini 1tbsp, (or peanut butter)
  • hot chilli sauce 1tbsp
  • chilli flakes 1tsp
  • cucumber finely cubed
  • fresh coriander 25g, finely chopped
  • sesame seeds 2tbsp
  • chopped peanuts 1tbsp


  • Step 1

    Cook the noodles according to the instructions on the pack. Drain before transferring to a large mixing bowl.

  • Step 2

    Gently heat the sesame oil in a frying pan. Add the ginger, garlic and spring onions and stir for 30secs, keeping the heat really low. Stir in the soy sauce, lime juice, tahini and chilli oil. Pour onto the noodles and toss to combine. Leave to cool.

  • Step 3

    Toast the sesame seeds and the chopped peanuts. Divide the noodles between four bowls and garnish with the chilli flakes, cucumber, coriander, sesame seeds and peanuts.