Cold Sesame Noodle Salad

This cold sesame noodle salad always brings a pop of color and bright Asian-inspired flavors to my table Tossed in a rich nutty sesame-soy dressing and loaded with crunchy vegetables it is light yet satisfying and makes a refreshing meal on warm days or the perfect side for any barbecue

I fell for this recipe one hot summer day when I wanted something quick and cool My family devoured every last bite and now this salad shows up at every summer gathering

Ingredients

• Dried wheat noodles or spaghetti: The base for this salad Choose firm noodles that hold up when chilled and avoid overcooking for a bouncy texture
• Sesame oil: Locks in flavor and keeps noodles from sticking Toasted oil brings the best aroma
• Julienned carrots: Add crunch and color Pick carrots that feel heavy for their size and have a deep orange hue
• Thinly sliced cucumber: Brings juicy freshness Look for firm and unblemished cucumbers
• Red bell pepper: Sweetness and extra crunch Choose bright shiny peppers without soft spots
• Spring onions: Fresh bite and mild sharpness Select crisp and vibrant green stalks
• Fresh cilantro: Optional for a pop of herbal brightness Only use leaves with no dark spots
• Toasted sesame oil: The backbone of the dressing Use a dark robust oil marked as toasted
• Soy sauce or tamari: Adds savory depth Opt for low sodium if preferred and tamari for gluten free
• Rice vinegar: Lifts the dressing with gentle acidity Pick unseasoned rice vinegar for a cleaner flavor
• Smooth peanut butter or tahini: Creates a luscious creamy dressing Choose unsweetened pure nut butters
• Honey or maple syrup: Adds a balancing touch of sweetness Use real honey or pure syrup for best taste
• Garlic: Adds bite and aroma Use fresh plump cloves for stronger flavor
• Freshly grated ginger: Delivers zing and warmth Choose ginger that feels firm and dense
• Chili flakes or chili oil: Optional for a gentle kick Adjust to your spice preference
• Toasted sesame seeds: For a finishing nutty crunch Buy pre toasted or toast them in a dry pan for fragrance
• Extra spring onions and cilantro: Extra bursts of freshness for garnish

Step-by-Step Instructions

Cook the Noodles:

Cook dried noodles in boiling salted water until just tender but still chewy Drain immediately and rinse under cold running water until completely chilled Toss cooled noodles with a small amount of sesame oil to prevent clumping This makes sure the noodles stay separated and absorb all the dressing later

Prepare the Vegetables:

While noodles cool slice the carrots into thin matchsticks cut cucumber and red bell pepper into thin strips and slice the spring onions If using cilantro pick the leaves off thick stems and roughly chop This prep keeps every bite crisp and fresh

Whisk the Dressing:

In a mixing bowl combine toasted sesame oil soy sauce rice vinegar smooth peanut butter honey or maple syrup minced garlic grated ginger and the desired amount of chili flakes Whisk until emulsified and completely smooth Taste and adjust garlic or sweetener as you wish A creamy lump free dressing coats the noodles perfectly

Combine and Toss:

In a large bowl layer cooled noodles vegetables and pour over all the dressing Toss thoroughly with clean hands or tongs until every strand and piece is well coated This step is key for even flavor distribution

Garnish and Serve:

Transfer salad to a serving bowl or platter Sprinkle generously with toasted sesame seeds extra spring onions and cilantro for a bright finish Serve immediately or chill for thirty minutes to let flavors mingle The noodles stay bouncy and the veggies crisp

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Sesame oil is the real star here It adds a toasty nuttiness that makes the whole dish sing Every time I open the bottle I remember my daughter insisting on pouring her own dressing and the kitchen filling up with that warm aromatic smell

Storage Tips

This salad keeps well in the refrigerator for up to two days Store leftovers in an airtight container and give a good toss before serving If the noodles have soaked up all the dressing add a drizzle of extra sesame oil and a splash of soy sauce to refresh the flavor Serve straight from the fridge or let sit at room temp for ten minutes to soften

Ingredient Substitutions

If you need a gluten free version select rice noodles and swap regular soy sauce with tamari For nut allergies use sunflower seed butter in place of peanut butter or tahini For extra protein stir in shredded cooked chicken baked tofu or shelled edamame which all taste great cold

Serving Suggestions

Enjoy this salad as a light vegetarian main with sliced avocado or pair with grilled skewers or dumplings for a heartier meal It makes an excellent picnic or packed lunch since it travels and holds well I often serve it in lettuce cups or add a handful of roasted peanuts for crunch

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A Bit of History

Cold sesame noodles are a classic in many Asian cuisines especially Chinese and Japanese where chilled noodles tossed in rich sesame sauce are loved in hot weather The balance of savory nutty and spicy flavors is timeless and every family gives it their own twist Mine has grown to love it as an essential summer comfort food

Recipe FAQs

→ What noodles work best for cold sesame noodle salad?

Dried wheat noodles or spaghetti are great options. For a gluten-free version, use rice noodles.

→ Can I add protein to this salad?

Yes, shredded chicken, tofu, or edamame pair well and boost the salad's protein content.

→ How can I adjust the spiciness?

Add more or less chili flakes or chili oil to suit your taste, or omit for a milder salad.

→ How long can I store this salad?

It can be served immediately or chilled for up to 2 hours; noodles may soften if stored longer.

→ Is this salad suitable for special diets?

It suits vegetarian and dairy-free diets. Use rice noodles and tamari for gluten-free needs.