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This cold sesame noodle salad has rescued many a summer lunch in my house with its nutty dressing and crisp fresh crunch. It is a go-to for gatherings because everyone can customize their own bowl and it travels beautifully for picnics.
I first whipped this up during a heatwave when cooking was unthinkable and everyone raved. Now I keep the ingredients on standby because it is my most requested potluck dish.
Ingredients
- Dried wheat noodles or spaghetti: for the perfect chewy base select noodles that are labeled firm for best bite
- Sesame oil: for a rich toasted flavor always reach for toasted not plain for deeper taste
- Carrots: for crunch and color choose firm ones with a vibrant orange hue
- Cucumber: for cooling freshness look for thin skinned varieties like Persian or English
- Red bell pepper: for sweet crispness pick one that feels heavy and glossy
- Spring onions: for sharpness and a pretty garnish use both white and green parts
- Fresh cilantro: for herbal brightness optional but really wakes up the dish use leaves that are bright green and not wilted
- Toasted sesame oil: in the dressing adds fragrant warmth premium oil will really shine here
- Soy sauce: for savory depth or tamari for gluten free
- Rice vinegar: to balance richness with tang check that the bottle is unsweetened
- Smooth peanut butter or tahini: for creaminess stir well before measuring for smooth texture
- Honey or maple syrup: to sweeten just a hint natural versions taste best
- Garlic: for a kick use fresh cloves for big aroma
- Freshly grated ginger: for extra zing pick a plump piece with smooth skin
- Chili flakes or chili oil: to add gentle heat adjust amount for your spice preference
- Toasted sesame seeds and extra herbs: for garnish use white or black sesame seeds and toast lightly in a dry pan for best flavor
Step-by-Step Instructions
- Cook the Noodles:
- Boil noodles according to package directions until just tender. Drain immediately and rinse under cold running water until completely cooled. Toss with a splash of sesame oil so the noodles stay silky not sticky.
- Prep the Vegetables:
- While noodles cook and cool julienne carrots and slice cucumber bell pepper and spring onions as thinly as possible for maximum crunch and pretty presentation.
- Mix the Sesame Soy Dressing:
- In a medium bowl whisk together toasted sesame oil soy sauce rice vinegar peanut butter or tahini honey garlic ginger and chili flakes or oil. Whisk until smooth and glossy so the dressing coats every strand and veggie.
- Combine and Toss:
- Add cooled noodles and all prepared vegetables to a big mixing bowl. Pour dressing over the top and toss thoroughly until everything is evenly coated. Use your hands or tongs to make sure no noodles are left undressed.
- Garnish and Serve:
- Transfer salad to a serving platter or big bowl. Sprinkle with toasted sesame seeds and more sliced spring onions and cilantro if you like. Taste and adjust with a little extra vinegar or chili if desired. Chill for up to two hours for extra flavor or serve right away.
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Storage Tips
This noodle salad keeps well in the fridge for up to three days. Store in an airtight container. If the noodles clump together just toss with a splash of extra sesame oil and a squeeze of vinegar to loosen before serving again. For meal prep keep the dressing separate and combine before eating for best texture.
Ingredient Substitutions
Rice noodles or soba work instead of wheat noodles for gluten free diets or a different flavor. Sunflower seed butter or almond butter can replace peanut butter if needed. If you do not have fresh ginger use a pinch of ground ginger. For more veggies try shredded red cabbage or snap peas.
Serving Suggestions
Top each bowl with grilled tofu or rotisserie chicken for extra protein. Serve alongside grilled skewers for a party platter. I love to scatter roasted peanuts or crispy fried onions over the top for added crunch. A wedge of lime on the side brightens up every bite.
Cultural Context
Cold noodle salads are beloved across East and Southeast Asia with each region adding its twist from spicy Sichuan noodles to creamy Japanese sesame dressings. This recipe combines these traditions into an easy weeknight version that captures the spirit of those family-style dishes. It is a great way to explore global flavors with an approachable pantry-friendly method.
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Common Questions
- → What noodles work best for this salad?
Wheat noodles like spaghetti or soba offer the right chew, but rice noodles are a gluten-free alternative.
- → Can I make this dish ahead of time?
Yes! Prep and chill for up to 2 hours before serving for enhanced flavor and coolness.
- → What proteins can I add?
Add tofu, shredded chicken, or shelled edamame for extra protein and variety.
- → Is the dish spicy?
The level of heat can be customized by adjusting chili flakes or chili oil to your taste.
- → How can I make this gluten-free?
Use rice noodles and tamari instead of wheat noodles and regular soy sauce for a gluten-free meal.
- → Are there allergy-friendly adaptations?
Substitute peanut butter with tahini or sunflower seed butter for nut-free needs; always check ingredient labels.