Cold Sesame Noodle Salad

This cold sesame noodle salad bursts with vibrant flavors and is a staple at my summer gatherings thanks to its bright vegetables and rich nutty dressing. Whether served for lunch or as a colorful potluck dish this recipe is a fuss free way to keep things cool and satisfying on hot days.

I first whipped this up on a hot afternoon after a long walk and now it is my go to for pool parties and potlucks. Everyone asks for seconds so be prepared to double the batch.

Ingredients

• Dried wheat noodles or spaghetti: These provide the salad’s chewy base and soak up the dressing beautifully Look for noodles with a smooth surface and firm texture
• Sesame oil: Adds a rich toasty aroma Make sure to use toasted sesame oil for the best depth of flavor
• Carrots julienned: for crunch and sweetness Choose bright orange firm carrots for the freshest taste
• Cucumber: offers refreshing crispness Pick unwaxed slender cucumbers for the best texture
• Red bell pepper: gives sweetness and vivid color Select peppers that are glossy and feel heavy for their size
• Spring onions: add sharpness and color Choose ones with crisp green tops and a mild onion smell
• Fresh cilantro (optional): for bright herbal flavor Use fresh bunches with unwilted leaves
• Toasted sesame oil for the dressing: brings nutty flavor Make sure your bottle smells fragrant not bitter
• Soy sauce or tamari: provides savory backbone For gluten free use tamari or check for gluten free soy sauce labels
• Rice vinegar: adds brightness and tang Stick with unseasoned rice vinegar for the cleanest taste
• Peanut butter or tahini: brings creaminess and body Use natural smooth varieties with no added sugar
• Honey or maple syrup: gives subtle sweetness Choose real honey or pure maple syrup for best results
• Fresh garlic: intensifies flavor Use firm heavy cloves for bold taste
• Fresh grated ginger: adds warmth and zing Look for smooth unblemished ginger root
• Chili flakes or chili oil: for adjustable heat Start with a small amount and add more for extra kick
• Toasted sesame seeds for garnish: provide crunch and visual appeal Try toasting raw seeds in a dry pan for better flavor
• Extra spring onions and cilantro for garnish: to add freshness and an inviting look

Step by Step Instructions

Cook the Noodles:

Boil your dried wheat noodles or spaghetti in a large pot of salted water following package instructions Cook until just tender Drain the noodles and rinse under cold water until completely chilled Toss with one teaspoon of sesame oil to keep them from sticking this ensures each strand remains separate and saucy

Prep the Vegetables:

While noodles cool use a sharp knife and cutting board to julienne the carrots and slice the cucumber bell pepper and spring onions If using cilantro chop it now Crisp vegetables contribute crunch and color to every bite

Mix the Dressing:

In a medium mixing bowl whisk together toasted sesame oil soy sauce or tamari rice vinegar peanut butter or tahini honey or maple syrup minced garlic grated ginger and chili flakes or chili oil Whisk until smooth and fully blended a creamy dressing should form with no lumps

Toss Salad Together:

Add the cooled noodles prepared vegetables and all of the dressing to a large mixing bowl Use tongs to carefully toss until every noodle and vegetable is coated evenly This step brings everything together so take your time

Garnish and Serve:

Transfer the salad to a serving bowl or platter Sprinkle toasted sesame seeds and any extra spring onions or cilantro over the top The garnish adds flavor and makes the salad look company ready

Chill or Serve:

Serve immediately for the freshest crunch or chill the finished salad for up to two hours to let the flavors mingle and deepen before serving

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My absolute favorite part is how the toasted sesame oil perfumes the whole dish every time I pour that golden dressing over the noodles everyone comes running to the kitchen My youngest always helps with the garnish and we end up snacking right from the platter

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days If noodles get clumpy add a splash of water or a drizzle of sesame oil and toss well before serving This salad holds up well for picnics or lunchboxes but is freshest on the first day

Ingredient Substitutions

Swap out wheat noodles for rice noodles to make this salad gluten free If peanuts are an allergy concern tahini or sunflower seed butter work beautifully For extra protein try cold shredded chicken cubes of tofu or shelled edamame

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Serving Suggestions

This salad works as a light lunch main dish or vibrant side at BBQs and parties It pairs especially well with grilled meats or crispy tofu and makes a perfect partner for chilled white wine or light lagers For a flavor boost toss in roasted peanuts or thinly sliced red cabbage

Cultural Context

Cold noodle salads like this are popular throughout East Asian cuisines blending cool noodles with bright dressings and fresh vegetables The sesame based sauce is inspired by flavors often found in Chinese and Japanese cold noodles highlighting the region’s love for bold aromatic condiments

Recipe FAQs

→ Can I make the salad ahead of time?

Yes, the salad can be prepared up to 2 hours in advance and stored chilled. Add garnishes right before serving for the best texture.

→ What type of noodles work best?

Wheat noodles, spaghetti, or rice noodles are all suitable. For gluten-free needs, rice noodles are excellent.

→ How can I add protein?

Shredded chicken, tofu, or edamame can be added for extra protein without compromising flavor.

→ Is the dish spicy?

The salad has mild heat from chili flakes or chili oil, which can be adjusted or omitted for a milder flavor.

→ What can I substitute for peanut butter?

Tahini or sunflower seed butter works well as alternatives for those avoiding peanuts.

→ How should leftovers be stored?

Store any leftovers in an airtight container in the refrigerator and consume within one day for the best quality.