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Fresh Cold Sesame Noodle Salad Recipe with Crunchy Veggies

fresh cold sesame noodle salad - featured image
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A refreshing and easy cold noodle salad featuring a creamy sesame dressing and crunchy fresh vegetables, perfect for hot summer days.

Ingredients

Scale
  • 8 oz (225 g) spaghetti or soba noodles
  • Salt for boiling water
  • 1 medium cucumber, julienned or sliced into thin sticks
  • 1 large red bell pepper, thinly sliced
  • 2 medium carrots, peeled and shredded or julienned
  • 3 green onions, thinly sliced (white and light green parts)
  • Optional: a handful of snap peas or shredded cabbage
  • 3 tbsp toasted sesame oil
  • 2 tbsp soy sauce or tamari (for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 1 tbsp smooth peanut butter or tahini (optional)
  • 1 tsp chili flakes or Sriracha (optional)
  • 2 tbsp toasted sesame seeds
  • Fresh cilantro or chopped peanuts (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225 g) spaghetti or soba noodles and cook according to package instructions until al dente (usually 7-9 minutes). Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the noodles completely. Set aside in a large bowl.
  2. While noodles cook, wash and slice the cucumber, bell pepper, and carrots into thin sticks or shreds. Slice the green onions thinly, separating white and green parts if desired. Keep veggies crisp by placing them in cold water or refrigerating until ready to mix.
  3. In a small bowl, whisk together 3 tbsp toasted sesame oil, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp grated ginger, and 1 minced garlic clove. For a creamier dressing, add 1 tbsp smooth peanut butter or tahini and whisk until combined. For spice, add 1 tsp chili flakes or Sriracha. Taste and adjust sweetness or saltiness as needed.
  4. Pour the dressing over the cooled noodles and toss gently to coat evenly. Add the crunchy vegetables and toss again, ensuring everything is well mixed but not mushy. If noodles seem dry, add a splash of cold water or extra sesame oil.
  5. Sprinkle 2 tbsp toasted sesame seeds over the top and add chopped cilantro or peanuts if using. Cover and refrigerate for at least 15 minutes to let flavors meld, though it can be served immediately.

Notes

Rinse noodles under cold water immediately after cooking to stop cooking and keep texture firm. Toast sesame seeds lightly before garnishing for enhanced flavor. Dressing can be adjusted for sweetness, saltiness, and spice. Prep vegetables ahead of time and store in airtight container with damp paper towel to maintain crunch. Salad keeps well refrigerated for up to 2 days; toss before serving and add a splash of water or dressing if dry.

Nutrition

Keywords: cold noodle salad, sesame noodle salad, summer salad, crunchy vegetables, easy noodle recipe, sesame dressing, vegetarian, gluten-free option

Find it online: https://jodierecipes.com/fresh-cold-sesame-noodle-salad-recipe-with-crunchy-veggies-easy-and-perfect-for-summer/