Cold Sesame Noodle Salad
Highlighted under: Seasonal Kitchen Delights
I’m not the best at keeping my meals light, so when I stumbled upon this cold sesame noodle salad, I knew I had found a winner. It’s fun to make and comes together for about $10, making a big batch that can feed the whole family. My partner was pleasantly surprised, finishing their plate and asking for seconds. Who knew a salad could be so hearty and satisfying?
Making this cold sesame noodle salad was honestly a game changer for my summer lunches. One day, I just decided to throw together some ingredients I had on hand, and to my surprise, it all worked out beautifully. I typically add a splash of lime juice for that extra zing, but you can adjust to suit your taste.
One tip I learned the hard way: make sure your noodles are fully cooled before adding the dressing. I tried the impatient route once, and let's just say the result was a little bit too sticky. Trust me, waiting pays off!
What I Love About This
- It comes together in no time
- The sesame dressing is super satisfying
- Fresh veggies add a nice crunch
- It’s a fantastic leftover lunch
Key Technique for Cold Sesame Noodle Salad
Cooking the noodles properly is the first step to success with this salad. Follow the package directions and take care not to overcook them. No one wants mushy noodles. Once they’re drained, rinse them well under cold water. This step aids in cooling them down quickly and helps keep the texture firm.
When tossing the ingredients together, be gentle but thorough. You want each noodle to be evenly coated with that lovely sesame dressing. If some noodles seem a little dry, just drizzle on a bit more dressing as you mix. Honestly, I’ve tossed in extra soy sauce or sesame oil when I felt there wasn’t enough dressing – it works every time.
Swaps & Substitutions
Feel free to play around with the vegetables! If you have bok choy or snap peas on hand, they would work wonderfully here too. For a little heat, a pinch of red pepper flakes or some chopped jalapeños can bring a nice kick. My partner loves spice, so I often add those for extra zing, especially if I’m not serving kids.
As for the dressing, if you don't have rice vinegar, you can swap it with apple cider vinegar. They both give that nice tang, just remember apple cider is stronger, so maybe start with a bit less. And if honey isn’t your thing, maple syrup does a great job, but keep in mind it can add a slight flavor difference. Lastly, I sometimes use store-bought sesame dressing for convenience; the salad still turns out great.
Ingredients
Gather these ingredients before you start cooking:
Ingredients for Cold Sesame Noodle Salad
- 8 oz spaghetti or soba noodles
- 1 cup shredded carrots
- 1 bell pepper, sliced thin
- 1 cup cucumber, sliced
- 1/4 cup chopped green onions
- 1/4 cup sesame oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp sesame seeds
- Salt and pepper to taste
Make sure everything is fresh for the best taste!
Instructions
Follow these steps to create this delightful salad:
Cook the Noodles
Start by cooking the noodles according to the package directions. Once they're done, drain them and rinse them under cold water to stop the cooking process. This is key to keeping them from getting mushy.
Make the Dressing
In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, and honey. Taste it and adjust as needed, maybe a little more soy or honey depending on your preference. I usually keep it on the sweeter side because it balances the dish nicely.
Combine Ingredients
In a large bowl, toss the chilled noodles with the carrots, bell pepper, cucumber, and green onions. Drizzle the dressing over everything and give it a good toss. Make sure the noodles are well-coated; otherwise, some bits might feel left out.
Season and Serve
Finally, sprinkle the sesame seeds on top and season with salt and pepper to taste. You can serve it immediately, but it tastes even better after chilling in the fridge for about 30 minutes to let the flavors mingle.
Enjoy this salad as a side or a light main dish!
Scaling Cold Sesame Noodle Salad for a Crowd
This recipe is easily adjustable if you need to serve more people. Just increase the ingredients proportionally. When making a larger batch, I usually boil noodles in multiple pots if I want to speed up the process, or cook them in batches to avoid overcrowding. It works well, and you won’t have to deal with a clump of noodles sticking together.
If you have any extra ingredients like leftover grilled chicken or tofu, toss those in to make the salad even more filling. Everyone appreciates a hearty salad, especially when it’s a warm day. Also, for leftovers, store them in an airtight container in the fridge to keep everything crisp. I find this salad holds up nicely for lunch the next day.
Cold Sesame Noodle Salad
Created by: The Cheflinaskitchen Team
Recipe Type: Seasonal Kitchen Delights
Skill Level: Easy
Final Quantity: 4.0
What You'll Need
Ingredients for Cold Sesame Noodle Salad
- 8 oz spaghetti or soba noodles
- 1 cup shredded carrots
- 1 bell pepper, sliced thin
- 1 cup cucumber, sliced
- 1/4 cup chopped green onions
- 1/4 cup sesame oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp sesame seeds
- Salt and pepper to taste
How-To Steps
Start by cooking the noodles according to the package directions. Once they're done, drain them and rinse them under cold water to stop the cooking process. This is key to keeping them from getting mushy.
In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, and honey. Taste it and adjust as needed, maybe a little more soy or honey depending on your preference. I usually keep it on the sweeter side because it balances the dish nicely.
In a large bowl, toss the chilled noodles with the carrots, bell pepper, cucumber, and green onions. Drizzle the dressing over everything and give it a good toss. Make sure the noodles are well-coated; otherwise, some bits might feel left out.
Finally, sprinkle the sesame seeds on top and season with salt and pepper to taste. You can serve it immediately, but it tastes even better after chilling in the fridge for about 30 minutes to let the flavors mingle.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 370
- Total Fat (g): 22.5
- Saturated Fat (g): 3.3
- Cholesterol (mg): 0
- Sodium (mg): 720
- Total Carbohydrates (g): 34.8
- Dietary Fiber (g): 3.5
- Sugars (g): 4.2
- Protein (g): 10.5