Cold Sesame Noodle Salad (Printable Page)
# What You 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
# How to Make It:
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.
# Helpful Tips:
01 -
For added protein, top with shredded chicken, tofu, or edamame.
02 -
To make it gluten-free, use rice noodles and tamari instead of wheat noodles and regular soy sauce.
03 -
Adjust chili level to your taste, or omit for a milder salad.
04 -
Pairs well with chilled white wine or light lager.