Asian Sesame Noodle Salad (Printable)

A refreshing blend of noodles, fresh vegetables, and a rich peanut dressing, perfect for a light 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 - Additional cilantro and peanuts as desired

# How to make it:

01 - Bring a large pot of water to a boil. Cook noodles according to package instructions until tender. Drain thoroughly and rinse with cold water to stop the cooking process. Toss with 1 teaspoon sesame oil to prevent sticking and set aside.
02 - In a medium mixing bowl, combine peanut butter, soy sauce, rice vinegar, honey or maple syrup, toasted sesame oil, ginger, and minced garlic. Whisk until smooth and well blended. Add warm water gradually, 1 tablespoon at a time, until the dressing reaches a pourable consistency. Stir in sriracha if desired for additional heat.
03 - In a large mixing bowl, combine the cooled noodles with shredded red cabbage, julienned carrots, sliced bell pepper, spring onions, julienned cucumber, and fresh cilantro leaves. Toss gently to combine all components.
04 - Pour the prepared peanut dressing over the noodle and vegetable mixture. Using tongs or two spoons, toss thoroughly until all ingredients are evenly coated with the dressing and well incorporated.
05 - Transfer the dressed salad to a serving platter or divide among individual bowls. Top with toasted sesame seeds, additional cilantro leaves, and chopped roasted peanuts for finishing.
06 - Serve immediately at room temperature, or refrigerate for 20 minutes if a chilled salad is preferred. For best results, add peanut garnish immediately before serving to maintain crispness.

# Helpful Hints:

01 -
  • It comes together in 30 minutes, which means you can have lunch ready before you finish your coffee.
  • The peanut dressing is addictive enough that you'll find yourself licking the bowl when no one's looking.
  • It tastes even better the next day, so meal prep becomes actually enjoyable for once.
02 -
  • If your dressing breaks or looks separated, you've added cold water to warm peanut butter—the fix is to warm the water slightly next time and whisk more slowly.
  • Cucumbers are water-logged friends that will dilute your entire salad if you add them too early, so prep them last and toss everything together right before serving.
  • Peanuts lose their crunch if they sit in the dressing for more than an hour, so save some for garnishing at the very end.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes and the difference in flavor will convince you to never buy them pre-toasted again.
  • If you have leftover dressing, thin it with more water and use it as a sauce for roasted vegetables or grilled chicken—it's too good to waste.
Go back