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Asian Cold Noodle Salad

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A refreshing and flavorful cold noodle salad featuring tender noodles, crisp vegetables, and a savory sesame dressing that creates a balanced, light, and satisfying dish.

Ingredients

  • 8 oz noodles (soba, rice noodles, or spaghetti)
  • 1 cup carrots, julienned
  • 1 cup cucumber, julienned
  • 1 red bell pepper, thinly sliced
  • 3 green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon sesame seeds
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the noodles according to package instructions until tender.
  2. Drain the noodles and rinse them under cold water to stop the cooking and cool them completely.
  3. Julienne the carrots and cucumber, thinly slice the red bell pepper, and chop the green onions and cilantro.
  4. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, grated ginger, and lime juice to prepare the dressing.
  5. Place the cooled noodles in a large mixing bowl.
  6. Add the carrots, cucumber, bell pepper, green onions, and cilantro.
  7. Pour the dressing over the noodles and vegetables.
  8. Toss everything together until evenly coated.
  9. Sprinkle sesame seeds over the salad and gently toss again.
  10. Serve immediately or chill in the refrigerator before serving.

Notes

  • Rinse noodles with cold water to prevent sticking and stop the cooking process.
  • Add grilled chicken, shrimp, tofu, or edamame for additional protein.
  • Chopped peanuts or cashews add extra crunch.
  • Mix in chili paste or red pepper flakes for a spicy variation.
  • Thin slices of mango can add a sweet and refreshing twist.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

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