Cold Sesame Noodle Salad (Printable Version)

Chilled noodles tossed with sesame-soy dressing, fresh vegetables, and a hint of spice for a vibrant meal.

# What You'll Need:

→ Noodles

01 - 250 g dried wheat noodles or spaghetti
02 - 1 tsp sesame oil

→ Vegetables

03 - 1 cup julienned carrots
04 - 1 cup thinly sliced cucumber
05 - 1 red bell pepper, thinly sliced
06 - 2 spring onions, sliced
07 - 2 tbsp chopped fresh cilantro (optional)

→ Sesame-Soy Dressing

08 - 3 tbsp toasted sesame oil
09 - 3 tbsp soy sauce
10 - 1½ tbsp rice vinegar
11 - 1 tbsp smooth peanut butter or tahini
12 - 2 tsp honey or maple syrup
13 - 1 clove garlic, minced
14 - 1 tsp freshly grated ginger
15 - ½–1 tsp chili flakes or chili oil

→ Garnish

16 - 2 tbsp toasted sesame seeds
17 - Extra spring onions and cilantro

# Steps to Follow:

01 - Cook the noodles according to package instructions. Drain and rinse under cold water until completely cool. Toss with 1 tsp sesame oil to prevent sticking.
02 - Julienne carrots, slice cucumber, bell pepper, and spring onions.
03 - In a bowl, whisk together all dressing ingredients until smooth and emulsified.
04 - In a large bowl, combine cooled noodles, prepared vegetables, and dressing. Toss until everything is evenly coated.
05 - Transfer to a serving platter or bowl. Garnish with toasted sesame seeds, extra spring onions, and cilantro. Serve immediately, or chill for up to 2 hours before serving for extra flavor.

# Additional Tips::

01 -
  • Bright garden flavors with a creamy savory kick
  • No oven required and ready in half an hour
  • Uses almost all pantry staples plus any crunchy vegetables on hand
  • Vegan adaptable and easy to make gluten free
02 -
  • Chilled noodles absorb flavor as they rest so this salad is even better after a short chill in the fridge
  • Totally plant-based if you use maple syrup and tahini
  • Kids love it with less chili and extra sweetness
  • The toasted sesame oil is my personal favorite ingredient. Ever since I discovered the difference between plain and toasted versions I never go back. That aroma always brings me back to my childhood when my family celebrated summer nights with cold noodle dinners on our old porch table.
03 -
  • Use only toasted sesame oil for maximum aroma and flavor not plain oil
  • Rinse noodles well under cold water and toss with oil while still damp to keep them separate
  • Whisk the dressing until smooth and creamy for even coating no clumps

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