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Sesame Noodle Salad

Creamy sesame noodle salad with fresh vegetables and toasted sesame seeds.

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A quick and flavorful cold noodle salad inspired by Shanghai street food. It features a creamy, nutty sesame dressing tossed with pasta and fresh vegetables, perfect for a fast weeknight dinner or make-ahead lunch.

Ingredients

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  • 12 ounces dried spaghetti, linguine, or soba noodles
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 4 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup creamy sesame paste (tahini) or natural peanut butter
  • 1/4 cup low-sodium soy sauce or tamari
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons pure maple syrup or honey
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2-4 tablespoons warm water, to thin
  • Toasted sesame seeds and crushed red pepper flakes, for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse briefly under cool water. Let drain well.
  2. While pasta cooks, make the dressing. In a medium bowl, whisk together sesame paste, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger until smooth.
  3. Whisk in warm water, one tablespoon at a time, until dressing is pourable and creamy.
  4. In a large mixing bowl, combine the cooled pasta, carrots, bell pepper, and most of the green onions and cilantro.
  5. Pour the dressing over the pasta and vegetables. Toss thoroughly until everything is evenly coated.
  6. Let salad sit for 10-15 minutes to allow flavors to meld. Garnish with remaining green onions, cilantro, toasted sesame seeds, and red pepper flakes before serving.

Notes

For best flavor, let salad rest before serving. Store leftovers in an airtight container in the fridge for up to 4 days. Add a splash of water or soy sauce to loosen if dry. For a protein boost, add shredded chicken, shrimp, or tofu.

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