Cold Sesame Noodle Salad
A refreshing, creamy sesame noodle salad featuring fiber-rich brown rice noodles, crunchy cucumber, and a tangy, nutty dressing made with tahini, toasted sesame oil, and fresh lime. Ready in 30 minutes, it’s a perfect, light side or main paired with plant-based or grilled proteins.
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.
