Asian Sesame Noodle Salad (Printable)

Cold noodles tossed with sesame dressing, crisp vegetables, and edamame for a fresh, light dish.

# What you'll need:

→ Noodles

01 - 9 oz soba noodles or thin spaghetti

→ Vegetables

02 - 1 medium cucumber, julienned
03 - 2 medium carrots, julienned
04 - 1 cup (5.3 oz) shelled edamame, cooked and cooled
05 - 2 spring onions, thinly sliced
06 - 2 tbsp toasted sesame seeds

→ Sesame Dressing

07 - 3 tbsp tahini or toasted sesame paste
08 - 2 tbsp soy sauce or tamari for gluten-free
09 - 1 tbsp rice vinegar
10 - 1 tbsp toasted sesame oil
11 - 1 tbsp honey or maple syrup
12 - 1 tsp freshly grated ginger
13 - 1 clove garlic, finely minced
14 - 2 to 3 tbsp water, to thin dressing as needed

→ Optional Garnishes

15 - Fresh cilantro or mint leaves
16 - Crushed peanuts or cashews
17 - Lime wedges

# Method:

01 - Cook noodles according to package directions. Drain and rinse with cold water, then set aside to cool completely.
02 - In a large bowl, whisk together tahini, soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and 2 tablespoons water. Add additional water if needed to achieve a smooth, pourable consistency.
03 - Add cooled noodles, cucumber, carrots, and edamame to the dressing. Toss gently until everything is evenly coated.
04 - Sprinkle spring onions and toasted sesame seeds over the salad. Add optional garnishes such as fresh herbs, nuts, and lime wedges if desired.
05 - Refrigerate salad for at least 10 minutes to allow flavors to meld before serving.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can have dinner ready before your energy crashes.
  • The sesame dressing tastes indulgent and creamy without any dairy, so it works for everyone at the table.
  • It actually tastes better the next day as the flavors meld together, making it a weeknight meal that does double duty.
02 -
  • The dressing thickens as it cools, so if you're making this ahead, add an extra splash of water right before serving—it'll loosen it back up.
  • Don't julienne your vegetables more than an hour or two before eating unless you want them to wilt and lose that precious crunch.
03 -
  • Toast your own sesame seeds in a dry pan for 2-3 minutes before using—the difference in flavor is worth those three minutes.
  • If you can't find tahini, use smooth peanut butter mixed with a drizzle of sesame oil, and you'll land in a completely different but equally delicious place.
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