Sesame Noodle Salad
A bright and nutty Sesame Noodle Salad, perfect for warm evenings, potlucks, or meal-prep lunches, made with tender noodles, crisp mixed vegetables, and a gingery sesame dressing.
Ingredients
For the Salad
- 8 ounces noodles (your choice) Spaghetti, udon, soba, rice noodles, or ramen can be used.
- 1 cup mixed fresh veggies (like bell peppers, carrots, and cucumber) Aim for a variety of colors and textures.
For the Dressing
- ¼ cup sesame oil Toast sesame oil for a nuttier flavor, but use it sparingly if new to it.
- 2 tablespoons soy sauce Use tamari for gluten-free.
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated Ground ginger can be used in a pinch.
- 1 tablespoon sesame seeds Toast for enhanced flavor.
- to taste salt and pepper Adjust to personal preference.
Instructions
Cooking the Noodles
- Cook the noodles according to package instructions, then drain and rinse with cold water.
- Tip: Salt the pasta water for flavor if you’re using wheat noodles. Cook just to al dente to hold texture when chilled.
Making the Dressing
- In a large bowl, whisk together sesame oil, soy sauce, rice vinegar, and grated ginger.
- Tip: For sweetness, whisk in a teaspoon of honey or a tablespoon of peanut butter/tahini.
Combining Ingredients
- Add the cooked noodles and mixed fresh veggies to the bowl and toss to combine.
- Tip: Toss gently so you coat everything evenly without breaking noodles.
Finalizing the Salad
- Sprinkle with sesame seeds, salt, and pepper.
- Tip: Toast sesame seeds in a dry skillet for enhanced nuttiness.
Serving
- Serve chilled or at room temperature.
- Tip: If serving chilled, let the salad rest in the refrigerator for 20–30 minutes to meld flavors.
Notes
Store leftovers in an airtight container for up to 3–4 days. Keep dressing separate to maintain freshness. Dressing can be made up to 5 days ahead.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 47gProtein: 8gFat: 14gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 2g
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