Asian Sesame Noodle Salad (Printable Version)

Cold noodles mixed with sesame dressing, fresh vegetables, and protein-rich edamame for a refreshing meal.

# What You Need:

→ Noodles

01 - 9 oz soba noodles or thin spaghetti

→ Vegetables

02 - 1 medium cucumber, julienned
03 - 2 medium carrots, julienned
04 - 1 cup shelled cooked and cooled edamame (150 g)
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 (use 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 grated fresh ginger
13 - 1 clove garlic, finely minced
14 - 2–3 tbsp water (to thin dressing as needed)

→ Optional Garnishes

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

# How To Make:

01 - Prepare noodles according to package directions. Drain, rinse under cold water, and allow to cool completely.
02 - In a large bowl, whisk tahini, soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and 2 tablespoons water. Add additional water gradually to achieve a smooth, pourable consistency.
03 - Add cooled noodles, cucumber, carrots, and edamame to the dressing. Toss gently until evenly coated.
04 - Sprinkle sliced spring onions and toasted sesame seeds over the salad. Incorporate optional garnishes if desired.
05 - Refrigerate the salad for a minimum of 10 minutes to enhance flavors.

# Expert Tips:

01 -
  • It comes together in under half an hour, which is genuinely rare for something this impressive.
  • The dressing is creamy without dairy, which means it works for almost everyone at the table.
  • Cold noodles are secretly the best way to eat when you're too tired to stand over a stove.
02 -
  • If you add the dressing to hot noodles, it will be absorbed too quickly and leave everything dry by the time you serve it—always let the noodles cool completely first.
  • Tahini can be stubborn and grainy when you first whisk it; adding the vinegar and soy sauce early creates the right pH to make it silky.
  • Spring onions and herbs go on at the very last moment or they'll wilt and lose their sharp, fresh quality.
03 -
  • Make the dressing a day ahead and store it in a jar; the flavors deepen overnight and you'll thank yourself when you're short on time.
  • If you're taking this somewhere, pack the noodles and dressing separate from the vegetables and assemble just before eating—it'll stay fresher and stay crisp.
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