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This Creamy Sesame Noodle Salad shines as a quick and satisfying meal or side that balances fresh, crunchy vegetables with a rich, nutty dressing.
The use of brown rice udon noodles adds fiber and whole-grain goodness, supporting digestive health and sustained energy.
Tahini and toasted sesame oil deliver heart-healthy fats and plant-based protein, while fresh lime and ginger boost antioxidants and add bright, zesty flavors.
This salad is naturally gluten-free when using tamari and rice noodles, making it accessible to many dietary needs.
Perfectly suited for everyday cooking, it’s ready in just 30 minutes, making it an ideal option for busy weeknights or easy meal prep.
Its balance of textures and flavors makes it both refreshing and deeply satisfying, whether served alongside tofu, tempeh, or chicken skewers.
Plus, it stores well in the fridge for a couple of days, making leftovers a delight.
Must-Have Tools for Perfect Results
Large Mixing Bowl
Essential for whisking together the creamy sesame dressing and tossing the noodles and vegetables evenly. Its spacious design prevents spills and makes combining ingredients effortless—an indispensable kitchen staple for salads and dressings.
Fine Mesh Strainer
Perfect for rinsing and draining noodles quickly to prevent clumping and remove excess starch. Beyond this recipe, it’s great for washing grains, rinsing canned beans, and sifting dry ingredients with precision.
Sharp Chef’s Knife
Crucial for slicing cucumbers into uniform matchsticks and finely chopping green onions and cilantro. A quality chef’s knife saves time, enhances safety, and improves the presentation of all your meals.
Measuring Cups and Spoons Set
Accurate measurement of tahini, soy sauce, and other dressing ingredients ensures balanced flavors every time. This versatile set is a must-have for precision in any kitchen recipe.
Citrus Juicer (Optional)
Extracts maximum lime juice efficiently for brightening the dressing, while saving your hands from fatigue. It’s a handy tool that elevates fresh citrus flavor in countless recipes.
Cold Sesame Noodle Salad
Equipment
- 1 large mixing bowl
- 1 Fine Mesh Strainer
- 1 Sharp chef’s knife
- Measuring cups and spoons set
- (Optional) Citrus JuicerAsk ChatGPT
Ingredients
Noodle Salad
- 8 oz brown rice udon noodles or substitute with gluten-free soba or spaghetti
- 1 large cucumber peeled in stripes (optional)
- ½ cup green onions thinly sliced (about 2 stalks)
- ½ cup loosely packed fresh cilantro leaves
- ⅓ cup roasted peanuts or cashews roughly chopped (lightly salted or unsalted)
Sesame Dressing
- ¼ cup soy sauce or tamari choose gluten-free if needed
- 3 tablespoons tahini hulled, creamy variety preferred
- 2 tablespoons rice vinegar
- 1 ½ tablespoons maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon minced fresh ginger
- 2 teaspoons minced garlic about 2 cloves
Instructions
- Cook and Cool Noodles: Bring a pot of water to a boil and cook the brown rice udon noodles according to package instructions until tender but still firm. Drain the noodles and immediately rinse them under cold water to cool and prevent sticking. Set aside in a colander to drain thoroughly.
- Prepare the Sesame Dressing: In a large mixing bowl, whisk together soy sauce (or tamari), tahini, rice vinegar, maple syrup, toasted sesame oil, lime juice, minced ginger, and garlic until smooth and creamy. Adjust the consistency by adding a splash of water if needed.
- Prepare Vegetables: Slice the cucumber in half lengthwise, scoop out the seeds with a spoon, then slice into thin matchstick-sized strips roughly the same width as the noodles. Thinly slice the green onions and loosely chop the cilantro leaves.
- Combine Noodles and Dressing: Add the drained noodles and about three-quarters of the cucumber matchsticks to the bowl with the sesame dressing. Toss everything gently but thoroughly to ensure the noodles and veggies are evenly coated with the creamy dressing.
- Garnish and Serve: Transfer the dressed noodles to a serving platter or individual bowls. Top with the remaining cucumber strips, green onions, fresh cilantro, and chopped peanuts or cashews for a delightful crunch. Serve immediately, or refrigerate for 30 minutes to let flavors meld. This salad pairs beautifully with grilled tempeh, tofu, or chicken skewers.
Notes
- Noodle Substitutions: Feel free to swap brown rice udon noodles for gluten-free soba or even spaghetti if preferred, but make sure to check for gluten content if needed.
- Tahini Tip: Use creamy, hulled tahini for the best texture and flavor in the dressing. Stir well before measuring.
- Storage: Keep leftovers refrigerated in an airtight container for up to 2 days. The salad is best enjoyed fresh and doesn’t freeze well.
- Flavor Boost: Add a pinch of red pepper flakes or a drizzle of chili oil for a spicy kick.
- Make it Vegan: This recipe is naturally vegan and gluten-free when using tamari and gluten-free noodles.
Chef’s Secrets for Flavorful Success
To achieve the perfect balance of flavors in this creamy sesame noodle salad, focus on quality ingredients and layering textures.
Use fresh ginger and garlic finely minced to infuse the dressing with brightness and a subtle kick.
Toasted sesame oil is key—it adds a nutty depth that elevates the tahini-based dressing, so avoid skipping it or using plain sesame oil.
When cooking noodles, rinse them thoroughly in cold water immediately after draining to prevent sticking and to preserve their chewy texture.
Don’t underestimate the power of fresh lime juice—it brightens the entire dish and cuts through the richness of tahini, making each bite refreshing.
Finally, chopping peanuts or cashews roughly rather than finely gives an inviting crunch that contrasts beautifully with the creamy noodles and crisp cucumbers.
Serving Suggestions to Impress Guests
This sesame noodle salad shines as a versatile side dish that pairs exceptionally well with grilled or baked proteins like tempeh, tofu, or chicken skewers.
For a plant-based feast, serve alongside steamed edamame or crispy baked tofu for added protein and texture.
The salad also makes a fantastic light lunch on its own—tossed with extra herbs and a squeeze of lime just before eating.
For gatherings, present it chilled, garnished with extra cilantro and a sprinkle of chili flakes for a touch of heat.
It complements Asian-inspired meals, especially BBQs or picnic spreads, and pairs well with miso soup or a crisp cucumber salad.
Storage Tips for Freshness Preservation
To keep your sesame noodle salad tasting fresh, store it in an airtight container in the refrigerator and consume within two days.
The dressing may thicken upon chilling—simply stir in a splash of water or lime juice to loosen it before serving again.
Avoid freezing this salad, as the texture of the noodles and fresh vegetables will degrade and become soggy.
If preparing in advance, it’s best to keep the dressing separate and toss with noodles and veggies just before serving.
Additionally, store garnishes like chopped peanuts, green onions, and cilantro separately to maintain their crunch and freshness.
Frequently Asked Questions About Recipe
1. Can I use other types of noodles?
Absolutely! Brown rice udon noodles are preferred for their chewy texture and whole-grain benefits, but gluten-free soba or even regular spaghetti can be excellent substitutes. Just ensure to rinse them well after cooking to prevent clumping.
2. Is this recipe vegan and gluten-free?
Yes, when using tamari instead of soy sauce and gluten-free noodles, this recipe is both vegan and gluten-free. It’s naturally plant-based with wholesome ingredients like tahini and fresh vegetables.
3. How long does the salad keep?
Stored in an airtight container, the salad stays fresh for up to two days in the fridge. For the best taste and texture, enjoy it fresh or within that timeframe.
4. Can I make the dressing ahead of time?
Definitely! The sesame dressing can be prepared a day in advance and refrigerated. Whisk it again before tossing with the noodles to recombine any separated ingredients.
5. How can I add protein to this salad?
Pair the salad with grilled tofu, tempeh, or chicken skewers. You can also toss in edamame or chickpeas to boost the protein content while keeping it plant-based.
This recipe is inspired by minimalistbaker and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
