Asian Sesame Noodle Salad (Printable)

Vibrant noodle salad with crisp veggies and a savory peanut dressing, perfect for light meals or lunch.

# What you need:

→ Noodles

01 - 9 oz dried soba noodles or spaghetti
02 - 1 teaspoon sesame oil

→ Vegetables

03 - 1 cup shredded red cabbage
04 - 1 cup julienned carrots
05 - 1 bell pepper (red or yellow), thinly sliced
06 - 2 spring onions, thinly sliced
07 - 1/2 cup julienned cucumber
08 - 1/4 cup fresh cilantro leaves
09 - 1/4 cup roasted peanuts, roughly chopped

→ Peanut Dressing

10 - 1/4 cup creamy peanut butter
11 - 2 tablespoons soy sauce (or tamari for gluten-free)
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon honey or maple syrup
14 - 1 tablespoon toasted sesame oil
15 - 1 to 2 tablespoons warm water
16 - 1 teaspoon grated fresh ginger
17 - 1 small garlic clove, minced
18 - 1 teaspoon sriracha or chili sauce (optional)

→ Garnish

19 - 1 tablespoon toasted sesame seeds
20 - Extra cilantro and peanuts as desired

# How to make it:

01 - Cook noodles according to package instructions. Drain thoroughly and rinse with cold water until cooled completely. Toss with 1 teaspoon sesame oil to prevent sticking. Set aside.
02 - In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, ginger, minced garlic, and sriracha if using. Gradually add warm water 1 tablespoon at a time until reaching a pourable consistency.
03 - In a large bowl, combine cooled noodles, shredded red cabbage, julienned carrots, sliced bell pepper, spring onions, julienned cucumber, and fresh cilantro leaves.
04 - Pour prepared peanut dressing over the noodle and vegetable mixture. Toss thoroughly until all components are evenly coated with dressing.
05 - Transfer salad to a serving platter or individual bowls. Top with toasted sesame seeds, additional fresh cilantro, and chopped roasted peanuts.
06 - Serve immediately while vegetables remain crisp, or refrigerate for up to 20 minutes for a chilled presentation. Add peanut garnish immediately before serving to maintain optimal crunch.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you're eating before hunger turns into frustration.
  • The peanut dressing is tangy, creamy, and addictive enough that you'll find yourself scraping the bowl with a spoon.
  • Cold noodles and crisp vegetables make it feel lighter than it actually is, perfect for when you want something satisfying without feeling heavy.
  • It tastes even better the next day, so meal prep becomes almost effortless.
02 -
  • Rinse your noodles thoroughly after cooking; it stops them from cooking further and removes excess starch that would make the salad gluey.
  • Don't add all the dressing at once unless you're eating immediately; vegetables release water, and leftover salad can become soggy if there's too much liquid sitting around.
  • Toast your own sesame seeds in a dry pan for two minutes if you have time; the difference in flavor is worth those 120 seconds.
  • Add the peanuts and sesame seeds just before serving, especially if you're not eating this right away, so they stay crunchy and don't absorb moisture.
03 -
  • Make your dressing first while the noodles cook; it gives the flavors time to meld, and the warmth helps the peanut butter dissolve more smoothly.
  • Grate your ginger fresh and let it sit in the dressing for a minute before whisking; fresh ginger is alive with volatile oils that dissipate quickly, so timing matters.
  • If you're serving a crowd, dress individual bowls rather than tossing everything together; people can add as much dressing as they like, and the texture stays better throughout the meal.
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