Asian sesame noodle salad (Printable)

Cold noodles tossed in sesame dressing with crisp veggies and edamame for a light meal.

# What You'll Need:

→ Noodles

01 - 9 oz soba noodles or thin spaghetti

→ Vegetables

02 - 1 medium cucumber, julienned
03 - 2 medium carrots, julienned
04 - 1 cup shelled edamame, cooked and cooled
05 - 2 spring onions, thinly sliced
06 - 2 tablespoons toasted sesame seeds

→ Sesame Dressing

07 - 3 tablespoons tahini or toasted sesame paste
08 - 2 tablespoons soy sauce (or tamari for gluten-free)
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon toasted sesame oil
11 - 1 tablespoon honey or maple syrup
12 - 1 teaspoon grated fresh ginger
13 - 1 clove garlic, finely minced
14 - 2 to 3 tablespoons water, to thin dressing as needed

→ Optional Garnishes

15 - Fresh cilantro or mint leaves
16 - Crushed peanuts or cashews
17 - Lime wedges

# How to Make It:

01 - Cook noodles according to package instructions, then drain and rinse under cold water. Set aside to cool completely.
02 - Whisk together tahini, soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and 2 tablespoons water in a large bowl. Add additional water as needed to achieve a smooth, pourable consistency.
03 - Add cooled noodles, julienned cucumber and carrots, and edamame to the dressing. Toss gently to coat evenly.
04 - Sprinkle with spring onions and toasted sesame seeds. Add optional garnishes if desired.
05 - Refrigerate salad for at least 10 minutes to enhance flavors prior to serving.

# Expert Advice:

01 -
  • Ready in 30 minutes and tastes even better the next day as flavors deepen.
  • It's naturally vegetarian, but substantial enough that nobody notices the missing meat.
  • The creamy sesame dressing coats every strand without needing cream or mayo.
02 -
  • Don't skip cooling the noodles completely—warm noodles will make the dressing thin and separate, and you'll lose that creamy coat that makes this special.
  • Taste the dressing before tossing everything together and adjust the honey or vinegar to your preference; everyone's palate is different, and this dressing is forgiving.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes if you have them whole—the flavor difference is remarkable and costs almost nothing.
  • Grate your ginger on a microplane rather than mincing it; it breaks down more fully and distributes evenly through the dressing instead of landing in little chunks.
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