Cold Noodle Salad Sesame-Ginger (Print)

A refreshing mix of chilled noodles, crisp veggies, and zesty sesame-ginger dressing.

# Ingredients:

→ Noodles

01 - 8.8 oz dried soba noodles or rice noodles

→ Vegetables

02 - 1 medium carrot, julienned
03 - 1 small red bell pepper, thinly sliced
04 - 1 cucumber, seeded and julienned
05 - 3 spring onions, finely sliced
06 - 1.8 oz red cabbage, thinly shredded
07 - 2 tbsp fresh cilantro, chopped

→ Sesame-Ginger Dressing

08 - 3 tbsp soy sauce
09 - 2 tbsp rice vinegar
10 - 2 tbsp toasted sesame oil
11 - 1 tbsp honey or maple syrup
12 - 1 tbsp fresh ginger, finely grated
13 - 1 garlic clove, minced
14 - 1 tsp Sriracha or chili sauce (optional)
15 - 1 tbsp toasted sesame seeds

→ Toppings

16 - 2 tbsp roasted peanuts or cashews, roughly chopped
17 - 1 tbsp additional sesame seeds

# Directions:

01 - Prepare noodles following package directions. Drain and rinse under cold water, then set aside to cool completely.
02 - Julienne carrot and cucumber, thinly slice red bell pepper and spring onions, shred red cabbage, and chop cilantro.
03 - In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger, minced garlic, Sriracha if desired, and toasted sesame seeds until combined.
04 - In a large bowl, toss cooled noodles with prepared vegetables and cilantro. Pour dressing over mixture and toss thoroughly to coat evenly.
05 - Divide salad among bowls, garnish with roasted peanuts or cashews and additional sesame seeds.
06 - Serve immediately or refrigerate for 1 hour to enhance flavors.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, perfect for when you want something restaurant-quality without the effort.
  • The dressing is bold enough to make you feel like you're eating something special, but simple enough that you won't second-guess yourself while making it.
  • Leftovers actually taste better the next day as the noodles absorb all that sesame-ginger flavor.
02 -
  • Rinsing the noodles under cold water isn't just about temperature—it stops them from cooking further and keeps them from turning into a sticky, clumped mess.
  • Don't skip toasting your sesame oil or using the toasted variety; regular sesame oil is subtle and pale, while toasted sesame oil is bold and dark and transforms the entire dressing from ordinary to unforgettable.
  • The vegetables should be cut thin and uniform because thinner pieces actually absorb the dressing better, creating a more cohesive salad rather than vegetables that taste like an afterthought.
03 -
  • Pat your noodles dry with a clean kitchen towel after rinsing them, because any excess water will dilute your dressing and make the whole salad feel sad and watered down.
  • Add the dressing to the noodles and vegetables while they're still slightly cool, not cold, because warm noodles absorb flavor more readily than cold ones straight from the refrigerator.
  • Keep the peanuts and extra sesame seeds separate until you're ready to serve—they stay crunchier that way and provide a textural contrast that matters.
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