Asian sesame noodle salad (Printable Version)

Vibrant cold noodles with crisp veggies and creamy sesame dressing, ideal for a fresh, light meal.

# 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 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 (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 freshly grated ginger
13 - 1 clove garlic, finely minced
14 - 2 to 3 tbsp water (to thin as needed)

→ Optional Garnishes

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

# Directions:

01 - Prepare noodles according to package directions. Drain and rinse under cold water, then set aside to cool completely.
02 - Whisk together tahini, soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and 2 tablespoons water in a large mixing bowl. Add additional water as necessary for a smooth, pourable consistency.
03 - Add cooled noodles, cucumber, carrots, and edamame to the dressing. Toss gently to coat all ingredients evenly.
04 - Sprinkle spring onions and toasted sesame seeds over the salad. Add optional garnishes such as fresh herbs, crushed nuts, and lime wedges if desired.
05 - Refrigerate the salad for at least 10 minutes to enhance flavors before serving.

# Expert Hints:

01 -
  • It comes together in under 30 minutes, which means you can have lunch ready before you've finished your coffee.
  • The sesame dressing is so silky and flavor-packed that even the simplest vegetables taste like they're supposed to be there.
  • It actually tastes better the next day once the noodles have had time to soak up all that creamy, gingery goodness.
02 -
  • Don't skip the cold water rinse on your noodles—it sounds like an extra step, but it's the difference between noodles that taste fresh and noodles that taste starchy and stuck together.
  • Sesame oil has a lower smoke point and strong flavor, so it only goes in the dressing where you want its nutty intensity, never for cooking.
  • If your dressing breaks or looks weird when you whisk it, just add a tablespoon of water and whisk more slowly—patience fixes almost everything in this recipe.
03 -
  • Make your dressing first, then taste it before adding the noodles—this way you can adjust the balance of salty, sour, and sweet when you still have the freedom to fix it.
  • If you have access to a sesame grinder, grind whole sesame seeds fresh right over the salad; it's a small detail that somehow makes everything taste more intentional and delicious.
Go Back