Description
A refreshing and flavorful Sesame Noodle Salad featuring your choice of noodles tossed in a creamy, tangy sesame dressing with crunchy edamame, crisp cucumbers, and fragrant green onions, topped with toasted sesame seeds and optional cilantro for a perfect light meal or side dish.
Ingredients
Noodles and Vegetables
- 8 ounces noodles of choice (udon noodles, rice noodles, ramen, or soba noodles)
- 2-3 green onions, finely sliced (scallions)
- 1 cup edamame, cooked and shelled
- 1 cup English cucumber, julienned
- Cilantro (optional for topping)
Sauce
- 1/4 cup low sodium soy sauce or tamari
- 2 tablespoons Chinese sesame paste or tahini
- 1 tablespoon peanut butter (creamy or crunchy)
- 1 ½ tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon fresh grated ginger
- 2 cloves garlic, grated
- 2 tablespoons water
- 1 tablespoon sesame seeds (plus more for garnish)
- 1/4-1 tablespoon chili oil (Sriracha or red pepper flakes), optional, add to taste
Instructions
- Cook the noodles: Cook the noodles of your choice according to the package instructions until al dente. Once cooked, drain the noodles and rinse them thoroughly under cold running water to stop the cooking process and prevent sticking. Set aside.
- Prepare the sauce: While the noodles are cooking, combine all the sauce ingredients—in a serving bowl: low sodium soy sauce or tamari, Chinese sesame paste or tahini, peanut butter, rice vinegar, sesame oil, sugar, fresh grated ginger, grated garlic, water, sesame seeds, and optional chili oil. Stir everything together vigorously until the mixture is smooth and well combined.
- Toss the salad: Add the cooked and cooled noodles to the bowl with the sauce. Then add the cooked and shelled edamame, julienned cucumber, and finely sliced green onions. Toss everything well to ensure the noodles and vegetables are evenly coated with the dressing.
- Garnish and serve: Transfer the salad to a serving dish or serve directly from the bowl. Garnish with extra sliced green onions, a sprinkle of sesame seeds, and fresh cilantro if using. Serve chilled or at room temperature for best flavor.
Notes
- You can use any noodles you prefer such as udon, rice noodles, ramen, or soba depending on availability and taste.
- Adjust the chili oil or red pepper flakes to make the salad mild or spicy according to your preference.
- For a vegan version, ensure peanut butter and sesame paste are free from additives containing animal products.
- Rinsing the noodles in cold water after cooking prevents them from becoming mushy and helps them better absorb the sauce.
- This salad can be prepared in advance and keeps well in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
