Cold Noodle Salad Sesame-Ginger (Printable Version)

Refreshing chilled noodles tossed with crisp veggies and zesty sesame-ginger dressing, perfect for a light dish.

# Ingredient List:

→ 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

# Steps:

01 - Prepare noodles according to package directions. Drain and rinse thoroughly under cold water. Set aside to cool completely.
02 - Julienne the carrot, seed and julienne the cucumber, thinly slice the red bell pepper and spring onions, shred the red cabbage, and chop the cilantro. Set aside.
03 - In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, grated ginger, minced garlic, Sriracha if using, and toasted sesame seeds until well combined.
04 - In a large mixing bowl, toss the cooled noodles together with all prepared vegetables and chopped cilantro. Pour the dressing over and mix thoroughly to coat evenly.
05 - Distribute the salad into serving bowls. Garnish each portion with roasted peanuts or cashews and extra sesame seeds. Serve immediately or refrigerate for one hour to enhance flavors.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means you can have a restaurant-quality meal without heating up your kitchen.
  • The dressing is so good you'll find yourself making extra just to drizzle on other things throughout the week.
  • It actually tastes better if you make it ahead, so it's perfect for meal prep or bringing to a potluck where you want to arrive stress-free.
02 -
  • If you don't rinse the cooked noodles thoroughly under cold water, they'll continue cooking and turn mushy—this is non-negotiable if you want that pleasant chew.
  • Make the dressing before assembling the salad, and taste it without the noodles; it should taste bold and slightly intense, because the bland noodles will absorb some of that flavor intensity.
  • Don't dress the salad more than 2 hours before serving, or the vegetables will soften and weep liquid—but you can prep everything separately and assemble at the last moment.
03 -
  • Toast your own sesame seeds in a dry pan over medium heat for a minute or two before using—the difference between raw and toasted is shocking, and you'll taste it in every bite.
  • If the kitchen is unbearably hot, chill your serving bowls in the freezer for ten minutes before filling them, which keeps the salad cool longer and makes the whole eating experience feel more luxurious.
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