Asian Sesame Noodle Salad (Printable)

Chilled noodles with creamy sesame dressing, crisp vegetables, and protein-rich edamame for a light meal.

# What You 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 grated fresh ginger
13 - 1 clove garlic, finely minced
14 - 2-3 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 instructions, then drain and rinse thoroughly under cold water. 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 bowl. Adjust with additional water until smooth and pourable.
03 - Add cooled noodles, cucumber, carrots, and edamame to the dressing. Toss gently until all components are evenly coated.
04 - Sprinkle sliced spring onions and toasted sesame seeds over the salad. Include optional garnishes as desired.
05 - Refrigerate the salad for at least 10 minutes to enhance flavors prior to serving.

# Expert Suggestions:

01 -
  • It comes together in about 30 minutes and actually tastes better the next day when the flavors deepen.
  • You can customize it endlessly—add chicken, tofu, or whatever protein you have on hand without changing a single step.
  • The dressing is so good you'll find yourself licking the bowl, and nobody has to know it's naturally dairy-free.
02 -
  • Don't skip rinsing the warm noodles under cold water—this stops them from continuing to cook and keeps them from turning mushy by the time you serve.
  • Tahini can be thick and stubborn, so whisking it with the soy sauce and vinegar first breaks it down before you add the oil, making a smooth dressing instead of a lumpy mess.
  • Taste the dressing before you add the noodles and adjust it now—you want it slightly more flavorful than you think it should be, because the noodles will mellow it out.
03 -
  • Make the dressing first and taste it before you commit—this is where you adjust sweetness, saltiness, and tanginess to match your own preferences.
  • Toast your own sesame seeds right before you serve—two minutes in a dry pan over medium heat makes them smell incredible and taste twice as good.
  • Prepare your vegetables a few hours ahead and store them in the fridge, but don't dress the salad until you're ready to eat, because the cucumbers will start to weep and dilute the dressing.
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