Cold Noodle Salad Sesame-Ginger (Print)

Chilled noodles combined with fresh vegetables and a zesty sesame-ginger dressing for a vibrant meal.

# Components:

→ Noodles

01 - 8.8 oz dried soba noodles or rice noodles

→ Vegetables

02 - 1 medium carrot, julienned
03 - 1 small red bell pepper, thinly sliced
04 - 1 cucumber, seeded and julienned
05 - 3 spring onions, finely sliced
06 - 1.8 oz red cabbage, thinly shredded
07 - 2 tbsp fresh cilantro, chopped

→ Sesame-Ginger Dressing

08 - 3 tbsp soy sauce
09 - 2 tbsp rice vinegar
10 - 2 tbsp toasted sesame oil
11 - 1 tbsp honey or maple syrup
12 - 1 tbsp fresh ginger, finely grated
13 - 1 garlic clove, minced
14 - 1 tsp Sriracha or chili sauce (optional)
15 - 1 tbsp toasted sesame seeds

→ Toppings

16 - 2 tbsp roasted peanuts or cashews, roughly chopped
17 - 1 tbsp additional sesame seeds

# Directions:

01 - Cook noodles according to package directions. Drain and rinse under cold water. Set aside to cool completely.
02 - Julienne carrot and cucumber, thinly slice red bell pepper and spring onions, shred red cabbage, and chop cilantro. Set aside.
03 - Whisk together soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger, minced garlic, Sriracha (if using), and toasted sesame seeds in a small bowl.
04 - In a large bowl, toss the cooled noodles with prepared vegetables and cilantro. Pour dressing over and mix thoroughly to coat.
05 - Divide salad into serving bowls. Garnish with roasted peanuts or cashews and extra sesame seeds.
06 - Serve immediately or refrigerate for 1 hour to enhance flavors.

# Expert Advice:

01 -
  • It comes together in about 30 minutes and tastes like you spent all afternoon on it.
  • The dressing hits that perfect balance between tangy, nutty, and just spicy enough to keep things interesting.
  • It actually tastes better the next day, which makes it a weeknight lifesaver.
02 -
  • Don't skip the ice bath for the noodles or they'll stick together in one frustrating clump no matter what you do.
  • Toast your own sesame seeds in a dry pan for 30 seconds before using them, and the difference in flavor is night and day.
03 -
  • If you don't have rice vinegar, white vinegar diluted with a splash of water works in a pinch, but the rice vinegar is gentler and worth seeking out.
  • Double the dressing and use the extra as a marinade for grilled vegetables or chicken throughout the week.
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