Save There's something about the smell of sesame oil hitting a hot pan that makes me feel like I'm cooking in someone else's kitchen, somewhere warm and buzzing with energy. I discovered this noodle salad on a sweltering afternoon when my fridge was half empty and I needed something that wouldn't heat up the apartment further. What started as an improvisation became the dish I now make whenever I want to feel simultaneously nourished and refreshed, as if I've stumbled onto a secret that friends keep asking me to repeat.
I made this for my sister when she was visiting in summer, and she kept sneaking bites straight from the serving bowl while standing at the kitchen counter, not bothering with a proper plate. That's when I knew it had crossed from being just a recipe to being something people genuinely wanted to eat, again and again.
Ingredients
- Soba or spaghetti noodles (250 g): Soba has an earthy, slightly nutty flavor that pairs beautifully with sesame, but regular spaghetti works just as well if that's what you have on hand.
- Sesame oil (1 tsp for noodles, 1 tbsp for dressing): This is non-negotiable; it's what gives the whole salad its signature warmth and depth.
- Red cabbage (1 cup shredded): It stays crisp longer than green cabbage and adds a subtle sweetness that balances the savory dressing.
- Carrots (1 cup julienned): Cut them thin enough that they soften slightly from the warmth of the noodles but maintain their sweetness.
- Bell pepper (1, thinly sliced): Red or yellow varieties are sweeter and brighter than green, which matters here.
- Spring onions (2, thinly sliced): A sharp bite that keeps the salad from feeling one-dimensional.
- Cucumber (1/2 cup julienned): Adds refreshing crunch and a cooling element that the warm noodles appreciate.
- Fresh cilantro (1/4 cup): Don't skip this; it lifts the entire dish with its brightness.
- Roasted peanuts (1/4 cup chopped): Store-bought roasted peanuts save time and already have the flavor you need.
- Creamy peanut butter (1/4 cup): Full-fat versions blend more smoothly than the natural oils-separated kind.
- Soy sauce (2 tbsp): Use tamari if you need to avoid gluten; it's worth the swap for dietary needs.
- Rice vinegar (1 tbsp): Gentler and slightly sweeter than distilled vinegar, which is why it belongs here.
- Honey or maple syrup (1 tbsp): A touch of sweetness that makes the peanut dressing feel complete rather than one-note.
- Fresh ginger (1 tsp grated): Grate it just before mixing the dressing; the flavor is sharper and more alive that way.
- Garlic (1 small clove, minced): One clove is enough; garlic should whisper, not shout.
- Sriracha or chili sauce (1 tsp, optional): Add this if you like heat, but the salad is perfectly balanced without it.
- Toasted sesame seeds (1 tbsp for garnish): Buy them pre-toasted if you can; it's one less step and they stay fresher.
Instructions
- Cook the noodles:
- Bring a large pot of water to a rolling boil and add your noodles, stirring occasionally so they don't stick together. Follow the package timing, but taste them a minute early; you want them tender but with just a tiny bit of resistance. Drain through a colander and rinse under cold running water until they're completely cool, then toss with sesame oil so they don't clump.
- Make the dressing:
- In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, ginger, and garlic until it's smooth and glossy. Add warm water one tablespoon at a time until you reach a consistency that flows off a spoon but isn't runny.
- Prep your vegetables:
- Shred the cabbage, julienne the carrots and cucumber, slice the bell pepper and spring onions, and roughly chop the cilantro. If you're doing this ahead, keep everything separate in containers until assembly.
- Combine everything:
- Tip the cooled noodles into a large bowl, add all the vegetables and cilantro, then pour the dressing over top. Toss with your hands or two spoons until every strand is coated and the colors are distributed evenly.
- Plate and garnish:
- Divide between bowls or spread on a platter, then scatter toasted sesame seeds, extra cilantro, and peanuts on top just before serving. This last step matters because it keeps the crunch alive.
- Chill or serve:
- Eat right away if you love warm noodles against cool vegetables, or refrigerate for 20 minutes if you prefer everything cold. The flavors marry beautifully once they've sat together.
Save A colleague brought this to a potluck last spring, and it became the only thing people actually finished. There's a kind of magic in food that tastes indulgent but leaves you feeling energized rather than sluggish, and this salad captures that magic completely.
The Beauty of Balance
What makes this salad work isn't any single ingredient but the conversation between them. The peanut dressing is creamy and rich, but the vegetables are crisp and cool, the noodles are soft but sesame oil keeps them separate, and cilantro cuts through everything with a bright, almost citrus-like sharpness. Every bite has multiple textures and temperatures happening at once, which keeps you interested bite after bite.
Variations That Actually Work
I've made versions of this that would barely be recognizable as the same dish. Sometimes I add shredded rotisserie chicken or crumbled tofu for protein, and the dressing adapts beautifully. Other times I'll swap the peanut butter for almond butter if that's what I have, though the flavor shifts toward something slightly more delicate. The skeleton of the recipe is flexible enough that you can build it around whatever feels right on the day you're cooking.
Storing and Serving
This salad lives comfortably in your fridge for up to two days, though ideally you'd dress it fresh each time rather than storing it already mixed. If you do make it ahead, keep the dressing separate and the peanuts in a separate container, then combine everything just before eating. The noodles themselves actually taste better the next day as they absorb the surrounding flavors, which is a rare gift in salads.
- Keep peanuts and sesame seeds separate until the moment you serve, or they'll soften and lose their contrast.
- If the dressing thickens in the fridge, thin it with a splash of warm water and whisk it smooth again.
- Double or triple this recipe without guilt; it genuinely tastes better when there's leftover for tomorrow's lunch.
Save This is the kind of salad that becomes a quiet favorite, something you make for yourself on ordinary weeks and for other people on days when you want to show up generously. It asks so little and gives so much back.
Recipe FAQs
- → What type of noodles work best in this dish?
Soba noodles are traditional and offer a nutty flavor, but spaghetti or rice noodles can also be used depending on preference and dietary needs.
- → Can I make the dressing ahead of time?
Yes, the peanut dressing can be whisked together in advance and stored in the refrigerator for up to 3 days for convenience.
- → How can I adjust the heat level in the salad?
Adding sriracha or chili sauce to the dressing provides a gentle kick; adjust the amount to suit your preferred spice tolerance.
- → What are good protein additions for this salad?
Grilled chicken, tofu, or shrimp make excellent protein options, complementing the fresh vegetables and peanut dressing well.
- → Is there a way to keep the salad crunchy after preparation?
To maintain crunch, add roasted peanuts and cilantro garnish just before serving rather than mixing them in ahead of time.
