Name: Sesame Noodle Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 8 oz noodles (spaghetti, rice noodles, or soba); 2 tablespoons sesame oil; 3 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon honey or sugar; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 cup shredded carrots; 1 cucumber, thinly sliced; 3 green onions, chopped; 1 tablespoon sesame seeds

I like making this sesame noodle salad when I want something quick, flavorful, and satisfying. The combination of tender noodles, crunchy vegetables, and a rich sesame dressing creates a dish that feels both comforting and refreshing at the same time.

Why You’ll Love This Recipe

I enjoy how this recipe comes together with simple ingredients while delivering bold, savory flavors. The sesame dressing adds a nutty depth that ties everything together beautifully. I also appreciate how versatile it is—I can serve it warm or cold, and it works perfectly as a main dish or a side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

noodles (spaghetti, rice noodles, or soba)
sesame oil
soy sauce
rice vinegar
honey or sugar
garlic
fresh ginger
shredded carrots
cucumber
green onions
sesame seeds

Directions

I start by cooking the noodles according to the package instructions. Once they’re done, I drain and rinse them under cold water to stop the cooking and keep them from sticking.

In a bowl, I whisk together sesame oil, soy sauce, rice vinegar, honey, minced garlic, and grated ginger to create the dressing.

Then I combine the cooked noodles with shredded carrots, sliced cucumber, and chopped green onions in a large bowl. I pour the dressing over everything and toss well to coat evenly.

I finish by sprinkling sesame seeds on top and let the salad sit for a few minutes so the flavors can blend before serving.

Servings and timing

I usually get about 4 servings from this recipe.
Preparation and cooking take around 20–25 minutes total.

Variations

I sometimes add grilled chicken, shrimp, or tofu for extra protein. When I want more crunch, I include bell peppers or cabbage. I also like adding a bit of chili paste or red pepper flakes when I’m in the mood for some heat.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I usually enjoy it cold, but if I want it warm, I gently reheat it and add a splash of soy sauce or sesame oil to refresh the flavors.

FAQs

Can I use a different type of noodle?

I often switch between spaghetti, soba, or rice noodles depending on what I have available.

Is this salad served cold or warm?

I enjoy it both ways, but I usually serve it chilled for a refreshing taste.

Can I make this ahead of time?

I find it works great when made ahead since the flavors deepen as it sits.

How do I keep the noodles from sticking?

I rinse them with cold water and toss them lightly with a bit of sesame oil.

Can I make it gluten-free?

I use gluten-free noodles and tamari instead of soy sauce to easily adapt the recipe.

Conclusion

I find this sesame noodle salad to be a perfect balance of savory, nutty, and fresh flavors. It’s quick to prepare, easy to customize, and always a reliable choice when I want a delicious and satisfying meal.