Asian Sesame Noodle Salad (Printable Version)

Cold noodles with creamy sesame dressing, crisp vegetables, and protein-rich edamame for a fresh, 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 (150 g) shelled edamame, cooked and cooled
05 - 2 spring onions, thinly sliced
06 - 2 tbsp toasted sesame seeds

→ Sesame Dressing

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

→ Optional Garnishes

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

# Directions:

01 - Cook noodles following package directions. Drain, rinse under cold water, and allow to cool completely.
02 - In a large bowl, whisk tahini, soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and 2 tablespoons water until smooth. Add additional water as needed to achieve desired consistency.
03 - Add cooled noodles, julienned cucumber, carrots, and edamame into the dressing. Toss gently to coat evenly.
04 - Sprinkle sliced spring onions and toasted sesame seeds over the salad. Add optional garnishes as desired.
05 - Refrigerate for at least 10 minutes before serving to enhance flavors.

# Expert Advice:

01 -
  • It's ready in under 30 minutes and tastes even better the next day.
  • The dressing is naturally creamy without dairy, so it feels special but isn't heavy.
  • You can customize it endlessly—whatever vegetables are in your fridge work.
02 -
  • Don't skip cooling the noodles completely—I learned this the hard way when mine turned into a warm, mushy pile that fell apart.
  • The dressing will thicken slightly as it sits, so make it a touch thinner than you think it needs to be.
  • Taste it before guests arrive, because salt and sweetness are very personal—some people want more ginger punch, others prefer mellow.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes if you have time—the flavor difference is remarkable compared to raw seeds.
  • Make the dressing the night before so the ginger and garlic have time to meld, which actually makes it taste rounder and less sharp.
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