Asian Sesame Noodle Salad
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This Asian sesame noodle salad is a vibrant, crunchy, endlessly satisfying dish that works as a side or a complete meal. Cold noodles and fresh vegetables are tossed in a creamy peanut-sesame dressing that's sweet, salty, tangy, and just a little spicy — the kind of sauce you'll want to eat with a spoon. It comes together quickly, holds well in the fridge, and gets better as the noodles absorb the dressing.
Ingredients
Sesame Peanut Dressing
- 3 tbsp peanut butter
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp fresh ginger, grated
- 1 clove garlic, minced
- 2-3 tbsp warm water to thin
- Sriracha to taste
Salad
- 8 oz spaghetti or lo mein noodles
- 2 cups shredded red cabbage
- 1 cup edamame, thawed
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- 1/2 cup shredded carrots
- 1/4 cup chopped peanuts
- Fresh cilantro and sesame seeds for garnish
Instructions
- Cook noodles according to package; drain and rinse under cold water
- Whisk all dressing ingredients together; thin with warm water until pourable
- In large bowl, combine cold noodles, cabbage, edamame, bell pepper, green onions, and carrots
- Pour dressing over noodle mixture and toss well to coat
- Taste and adjust seasoning
- Serve topped with chopped peanuts, cilantro, and sesame seeds
Notes
Rinse the noodles under cold water after draining to stop cooking and prevent sticking. The salad keeps in the fridge for 2 days — toss again before serving and add a splash of soy sauce if needed.
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