This Asian Sesame Noodle Salad is your go-to recipe for a quick, refreshing, and flavor-packed dish. Tender noodles are tossed with crisp veggies like red cabbage, carrots, and bell peppers, then coated in a rich, nutty sesame-ginger dressing. It’s perfect served cold, takes less than 20 minutes to make, and is ideal for meal prep, summer lunches, or a vibrant side dish to your favorite protein. Vegan-friendly and endlessly customizable!
Yields: 6 servings
Prep time: 25 minutes
Ingredients:
- For the Salad:
- 1 pound spaghetti or other long noodles (like linguine or soba)
- 1 red bell pepper, thinly sliced
- 1 orange or yellow bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2 cup chopped scallions
- 1/4 cup chopped fresh cilantro
- 1/4 cup toasted sesame seeds
- For the Dressing:
- 1/4 cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Instructions:
Step 1: Cook the Noodles
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until al dente. Drain the noodles and rinse them under cold water to stop the cooking process. This also helps prevent them from sticking. Set aside.
Step 2: Prepare the Vegetables
- While the noodles are cooking, wash and prepare all the vegetables. Thinly slice the red and orange bell peppers, shred the carrots, thinly slice the cucumber, chop the scallions, and chop the fresh cilantro.
Step 3: Make the Sesame Dressing
- In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, sesame oil, honey (or maple syrup), grated fresh ginger, minced garlic, and red pepper flakes (if using). Whisk until the dressing is well combined and emulsified.
Step 4: Assemble the Salad
- In a large bowl, combine the cooked and cooled noodles, sliced red and orange bell peppers, shredded carrots, sliced cucumber, chopped scallions, and chopped cilantro.
Step 5: Dress and Toss
- Pour the sesame dressing over the noodle and vegetable mixture. Toss everything gently but thoroughly to ensure that all the ingredients are evenly coated with the dressing.
Step 6: Garnish and Serve
- Transfer the Asian Sesame Noodle Salad to a serving platter or individual bowls. Sprinkle the toasted sesame seeds over the top for added texture and flavor. Serve immediately or chill in the refrigerator for later. This salad is delicious served cold or at room temperature.
Chef’s Tips
✅ Meal Prep: Stores well for 3 days (keep dressing separate if prepping ahead).
✅ Protein Boost: Add grilled chicken, shrimp, or tofu.
✅ Extra Crunch: Top with crispy wonton strips.
✅ Kid-Friendly: Skip the red pepper flakes and add extra honey for sweetness.
Serving Ideas
- Pack in lunchboxes with extra veggies
- Serve as a side dish with grilled meats
- Turn into spring rolls by wrapping in rice paper
Original Recipe Highlights
✔ Ready in 20 minutes
✔ Great for meal prep (stores 3 days)
✔ Packed with colorful veggies
Enjoy your delicious homemade Asian Sesame Noodle Salad!
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