Asian Sesame Noodle Salad (Printable)

Cold noodles tossed in creamy sesame dressing with fresh veggies and edamame for a light, refreshing meal.

# What Goes In:

→ 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 grated fresh ginger
13 - 1 clove garlic, finely minced
14 - 2–3 tbsp water, to thin

→ Optional Garnishes

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

# How to Make It:

01 - Cook noodles according to package directions. Drain and rinse under cold water, setting aside to cool completely.
02 - Whisk tahini, soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and 2 tablespoons water in a large bowl until smooth and pourable, adding more water as necessary.
03 - Add cooled noodles, cucumber, carrots, and edamame to the dressing. Toss gently to coat evenly.
04 - Sprinkle sliced spring onions and toasted sesame seeds over the salad. Garnish with optional cilantro, crushed nuts, and lime wedges if desired.
05 - Refrigerate for at least 10 minutes to enhance flavors before serving.

# Expert Advice:

01 -
  • It comes together in 30 minutes and tastes like you spent way more effort than you actually did.
  • Cold noodles are an underrated gateway to feeling like you're eating something luxurious but light.
  • The sesame dressing is so good you'll find yourself making extra just to drizzle over other things.
02 -
  • Rinse your noodles thoroughly and let them cool completely—warm noodles will absorb too much dressing and get gluey.
  • Don't add all the water to the dressing at once; start with 2 tablespoons and add more as you whisk until you hit that silky, pourable consistency.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes before using—it changes everything.
  • Use fresh ginger, not ground; it's brighter and more alive in a cold dish like this.
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