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Cold Sesame Noodle Salad

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A refreshing chilled noodle dish tossed in a creamy, savory-sweet sesame dressing with crisp vegetables—perfect for hot days or make-ahead lunches.

Ingredients

Scale
  • 12 oz dried wheat noodles (soba, spaghetti, or Chinese noodles)
  • 3 Tbsp toasted sesame oil, divided
  • 1/4 cup creamy tahini or Chinese sesame paste
  • 2 Tbsp low-sodium soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp maple syrup (or sugar)
  • 1 Tbsp chili-garlic sauce (optional)
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1/4 cup warm water (as needed to thin sauce)
  • 1 cup julienned cucumber
  • 1 cup shredded carrots
  • 2 scallions, thinly sliced
  • 2 Tbsp toasted sesame seeds
  • Fresh cilantro leaves, for garnish

Instructions

  1. Cook the noodles in well-salted boiling water until al dente. Drain and rinse under cold water, then toss with 1 Tbsp sesame oil to prevent sticking.
  2. In a large bowl, whisk together the remaining sesame oil, tahini, soy sauce, rice vinegar, maple syrup, chili-garlic sauce, garlic, ginger, and warm water until smooth and pourable.
  3. Add the cooled noodles to the bowl and toss until every strand is coated in the sesame dressing.
  4. Fold in the cucumber, carrots, and most of the scallions.
  5. Transfer to a serving platter or storage container. Sprinkle with sesame seeds, remaining scallions, and cilantro.
  6. Serve right away or chill for up to 2 days. Toss again before serving to redistribute the dressing.

Notes

  • Swap in rice noodles and tamari for a gluten-free version.
  • Increase or omit the chili-garlic sauce to control heat.
  • Add cubed baked tofu or shelled edamame for extra protein.
  • The flavors deepen after a few hours in the fridge—great for meal prep.

Nutrition

Keywords: cold sesame noodle salad, sesame noodles, vegan salad, Asian noodles, quick lunch

Find it online: https://recipesfoodeasy.com/cold-sesame-noodle-salad/