Go Back
–+ servings
Asian sesame noodle salad 1

Asian Sesame Noodle Salad

This refreshing cold sesame noodle salad combines chewy noodles with crisp vegetables and a savory-sweet sesame dressing that's both satisfying and energizing. Perfect for meal prep or a quick lunch solution, this versatile dish delivers restaurant-quality flavors right from your kitchen.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Chilling Time 30 minutes
Total Time 23 minutes
Course Lunch, Main Course, Salad
Cuisine Asian, Fusion
Servings 4 servings
Calories 320 kcal

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Small Bowl
  • Tongs

Ingredients
  

For the Salad

  • 8 oz whole wheat spaghetti or soba noodles substitute rice noodles for gluten-free option
  • 1 large red bell pepper thinly sliced
  • 2 carrots julienned or spiralized
  • 1 cucumber seeded and julienned
  • 3 green onions thinly sliced
  • 1 cup purple cabbage shredded
  • 1/2 cup edamame shelled and cooked
  • 1/4 cup fresh cilantro roughly chopped
  • 2 tbsp sesame seeds toasted

For the Sesame Dressing

  • 3 tbsp low-sodium soy sauce or tamari for gluten-free
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp honey or maple syrup use maple syrup for vegan option
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 1 tsp sriracha sauce adjust to taste
  • 1 tbsp natural peanut butter optional, for added creaminess

Instructions
 

  • Cook noodles according to package instructions, aiming for al dente texture (typically 1 minute less than directed). Drain thoroughly and rinse under cold water to stop the cooking process and remove excess starch.
  • While the noodles cook, prepare your vegetables. Thinly slice the red bell pepper, julienne or spiralize the carrots, seed and julienne the cucumber, thinly slice the green onions, and shred the purple cabbage.
  • In a small bowl, whisk together all dressing ingredients until fully incorporated. If using peanut butter, warm it slightly before adding to ensure it blends smoothly.
  • In a large bowl, combine the cooled noodles with your prepared vegetables and edamame. Pour the dressing over the mixture and toss gently with tongs until everything is evenly coated.
  • Sprinkle with toasted sesame seeds and fresh cilantro just before serving. For optimal flavor development, allow the salad to rest in the refrigerator for at least 30 minutes.

Notes

Store the assembled salad in an airtight container for up to 3 days in the refrigerator.
For maximum freshness, consider keeping the dressing separate until 30 minutes before serving.
Revive day-old salad with a splash of fresh lime juice and an extra drizzle of sesame oil.
Add protein like grilled chicken, tofu, or tempeh for a more substantial meal.

Nutrition

Calories: 320kcalCarbohydrates: 48gProtein: 12gFat: 10gSodium: 480mgFiber: 8gSugar: 9gVitamin A: 120IUVitamin C: 95mgIron: 15mg
Keyword Sesame Noodles, Cold Noodle Salad, Asian Salad, Meal Prep
Tried this recipe?Let us know how it was!