Sesame Noodle Salad

Chilled Noodles with Crisp Vegetables

Cool, springy noodles are coated in a glossy sesame dressing with salty, tangy, lightly sweet flavors. Crisp carrot, cucumber, and spring onion add freshness and crunch, while coriander and ginger keep the salad bright.

Nutrition · per serving

610kcal

19gProtein

88gCarbs

21gFat

7gFiber

2 servings

Ingredients

15 items

Noodles

Spaghetti or wheat noodles180 g

Salt10 g, for the cooking water

Crisp vegetables

Carrot1 medium, about 100 g, julienned

Cucumber1 medium, about 180 g, halved and thinly sliced

Spring onions3, thinly sliced

Fresh coriander15 g, roughly chopped

Sesame dressing

Soy sauce30 ml

Rice vinegar30 ml

Toasted sesame oil15 ml

Neutral oil15 ml

Honey or maple syrup10 ml

Garlic1 clove, finely grated

Fresh ginger10 g, finely grated

Chilli flakes1 g, optional

Toasted sesame seeds15 g

Tips

•For a gluten-free version, use certified gluten-free rice noodles and tamari instead of wheat noodles and soy sauce.
•Rinse the noodles thoroughly and drain them well, the dressing clings better to cool, dry noodles.
•Add sliced red chilli or roasted peanuts if desired, noting that peanuts would add another allergen.

Steps

1
Prepare the carrot, cucumber, spring onions, coriander, garlic, and ginger as specified. Keeping the vegetables evenly thin helps them stay crisp and distributes them through the noodles.
1 medium, about 100 g, julienned Carrot1 medium, about 180 g, halved and thinly sliced Cucumber3, thinly sliced Spring onions15 g, roughly chopped Fresh coriander1 clove, finely grated Garlic10 g, finely grated Fresh ginger
2
Whisk the soy sauce, rice vinegar, toasted sesame oil, neutral oil, honey or maple syrup, garlic, ginger, and chilli flakes in a bowl. Taste and adjust the balance with a little extra vinegar or sweetener if needed.
30 ml Soy sauce30 ml Rice vinegar15 ml Toasted sesame oil15 ml Neutral oil10 ml Honey or maple syrup1 clove, finely grated Garlic10 g, finely grated Fresh ginger1 g, optional Chilli flakes
3
Bring a large pot of water to a boil, add the salt, then cook the noodles according to the packet directions until just tender. Drain thoroughly and rinse under cold running water until cool. Drain again well, shaking off excess water so the dressing does not become diluted.
180 g Spaghetti or wheat noodles10 g, for the cooking water Salt
4
Toss the cooled noodles with the dressing. Add the carrot, cucumber, spring onions, and coriander, then mix gently until evenly coated. Let the salad stand for 5 minutes so the noodles absorb the seasoning.
1 medium, about 100 g, julienned Carrot1 medium, about 180 g, halved and thinly sliced Cucumber3, thinly sliced Spring onions15 g, roughly chopped Fresh coriander
5
Divide between two bowls and sprinkle with the toasted sesame seeds. Serve immediately, or chill briefly for a colder, firmer salad.
15 g Toasted sesame seeds

Origin & History

Cold noodle salads with sesame-based dressings are popular across East and Southeast Asia, with regional variations in noodles, vegetables, and seasonings. This version combines soy sauce, rice vinegar, sesame oil, and fresh aromatics in a quick, modern home-style preparation.

Pregnancy

No specific concerns.

Breastfeeding

No specific concerns.

asian-inspired noodle salad sesame vegetarian quick meal no-cook finish

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Steps

Prepare the carrot, cucumber, spring onions, coriander, garlic, and ginger as specified. Keeping the vegetables evenly thin helps them stay crisp and distributes them through the noodles.

1 medium, about 100 g, julienned Carrot1 medium, about 180 g, halved and thinly sliced Cucumber3, thinly sliced Spring onions15 g, roughly chopped Fresh coriander1 clove, finely grated Garlic10 g, finely grated Fresh ginger

Whisk the soy sauce, rice vinegar, toasted sesame oil, neutral oil, honey or maple syrup, garlic, ginger, and chilli flakes in a bowl. Taste and adjust the balance with a little extra vinegar or sweetener if needed.

30 ml Soy sauce30 ml Rice vinegar15 ml Toasted sesame oil15 ml Neutral oil10 ml Honey or maple syrup1 clove, finely grated Garlic10 g, finely grated Fresh ginger1 g, optional Chilli flakes

Bring a large pot of water to a boil, add the salt, then cook the noodles according to the packet directions until just tender. Drain thoroughly and rinse under cold running water until cool. Drain again well, shaking off excess water so the dressing does not become diluted.

180 g Spaghetti or wheat noodles10 g, for the cooking water Salt

Toss the cooled noodles with the dressing. Add the carrot, cucumber, spring onions, and coriander, then mix gently until evenly coated. Let the salad stand for 5 minutes so the noodles absorb the seasoning.

1 medium, about 100 g, julienned Carrot1 medium, about 180 g, halved and thinly sliced Cucumber3, thinly sliced Spring onions15 g, roughly chopped Fresh coriander

Divide between two bowls and sprinkle with the toasted sesame seeds. Serve immediately, or chill briefly for a colder, firmer salad.

15 g Toasted sesame seeds