Asian Noodle Salad with Sesame Dressing
This Cold Asian Noodle Salad combines tender spaghetti noodles with crisp broccoli slaw, colorful bell peppers, and a zesty sesame-soy dressing. Tossed with fresh herbs and topped with sesame seeds, it offers a quick, flavorful, and nutritious meal perfect for lunch, dinner, or potlucks.
Equipment
- 1 large pot (for boiling noodles)
- 1 Colander (for draining noodles)
- 1 Large Mixing Bowl (for dressing and tossing salad)
- 1 Whisk (for blending dressing)
- Measuring Spoons and Cups (for precise ingredient measurement)
Ingredients
For the Noodle Salad:
- 8 oz spaghetti noodles
- 3 cups broccoli slaw mix
- 1 cup thinly sliced red or yellow bell peppers
- ½ cup chopped green onions scallions
- ½ cup fresh cilantro chopped (optional)
- 1 tablespoon toasted sesame seeds optional
For the Sesame Dressing:
- ¼ cup low-sodium soy sauce or Tamari
- 2 tablespoons honey or agave syrup, brown sugar, or maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon finely minced garlic
- 1 teaspoon freshly grated ginger
- ½ teaspoon crushed red pepper flakes optional
Instructions
- Prepare the Sesame Dressing: In a large mixing bowl, combine the soy sauce, honey, toasted sesame oil, rice vinegar, minced garlic, grated ginger, and crushed red pepper flakes (if using). Whisk vigorously until the ingredients form a smooth and well-blended dressing. Set aside to let the flavors meld while you cook the noodles.
- Cook the Spaghetti Noodles: Bring a large pot of water to a rolling boil, then add a generous pinch of salt. Add the spaghetti noodles to the boiling water and cook according to the package instructions until al dente. Once cooked, drain the noodles thoroughly in a colander but do not rinse—this helps the dressing adhere better.
- Combine Noodles and Dressing: Immediately transfer the hot noodles to the bowl with the prepared dressing. Toss gently but thoroughly to coat every strand with the flavorful sauce. Allow the noodles to cool slightly for about 10–15 minutes before adding the vegetables.
- Add Fresh Vegetables and Herbs: Once the noodles have cooled, fold in the broccoli slaw, sliced bell peppers, green onions, and cilantro (if using). Toss the entire salad until all ingredients are evenly mixed and coated with the dressing.
- Chill for Flavor Development: Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate the salad for at least one hour, or up to eight hours, to allow the flavors to deepen and the salad to chill properly.
- Final Touch and Serve: Just before serving, sprinkle the salad with toasted sesame seeds and give it a final gentle toss. Serve chilled or at room temperature as a refreshing side or light main dish.
Notes
- Storage Tips: Keep leftover salad in a sealed container in the refrigerator for up to four days. If the noodles absorb too much dressing and seem dry, refresh the salad by tossing it with a mixture of 1 teaspoon rice vinegar and 2 teaspoons soy sauce to restore moisture.
- Vegetable Variations: Feel free to customize with your favorite crunchy veggies such as shredded carrots, snap peas, edamame, bean sprouts, cucumber, or shredded cabbage for added texture and nutrition.
- Nut & Seed Alternatives: Instead of sesame seeds, chopped peanuts or almonds work beautifully to add a nutty crunch, or omit nuts and seeds if you have allergies.
- Gluten-Free Options: Use gluten-free pasta and tamari sauce to make this salad suitable for gluten-sensitive diets.
- Vegan Adjustments: Choose egg-free noodles and replace honey with agave syrup or maple syrup to keep this recipe plant-based.
