Save I was rushing through a farmers market on a sticky summer afternoon, overwhelmed by the abundance of vegetables, when I spotted a bundle of fresh cilantro that smelled so vibrant it stopped me cold. That evening, I threw together whatever greens I had with some noodles and a tahini dressing I improvised, and somehow it became the dish I've been craving ever since—cool, creamy, and alive with sesame flavor.
I remember bringing this to a potluck where someone's air conditioning had broken, and everyone gravitated toward the cold noodles like it was the only thing keeping us human. One friend went back for thirds and asked me to write down the dressing recipe right then and there—it's become her go-to whenever she needs something refreshing and effortless.
Ingredients
- Soba noodles or thin spaghetti (250 g / 9 oz): Soba has an earthy depth that pairs beautifully with sesame, but regular spaghetti works just fine if that's what you have on hand.
- Cucumber (1 medium): Julienne it thin so it stays crisp and absorbs just enough dressing without getting waterlogged.
- Carrots (2 medium): Raw and julienned, they add a subtle sweetness and bright crunch that balances the richness of tahini.
- Shelled edamame (1 cup / 150 g): Cook them if frozen, then cool completely—they bring protein and a buttery texture without heaviness.
- Spring onions (2): Slice them thin and add at the end so they stay fresh and their sharpness cuts through the creaminess.
- Toasted sesame seeds (2 tbsp): Don't skip this; toasting them yourself makes all the difference in depth of flavor.
- Tahini or toasted sesame paste (3 tbsp): This is your base—the better the tahini, the smoother and more luxurious your dressing will be.
- Soy sauce (2 tbsp): Use tamari if you're avoiding gluten; it has a slightly darker, rounder flavor.
- Rice vinegar (1 tbsp): Its gentle acidity doesn't overpower like regular vinegar would; it whispers instead of shouts.
- Toasted sesame oil (1 tbsp): This is a finishing oil, not a cooking oil—a little goes a long way in intensity and aroma.
- Honey or maple syrup (1 tbsp): Just enough sweetness to round out the dressing and balance the saltiness of soy sauce.
- Fresh ginger (1 tsp grated): Grate it fresh; the warmth and brightness it brings is irreplaceable.
- Garlic (1 clove, minced): One clove is plenty—sesame dressing doesn't need garlic to shout.
- Water (2–3 tbsp): Add gradually to reach the consistency you want; some people like it pourable, others prefer it more clingy.
Instructions
- Boil and cool the noodles:
- Cook them according to the package, drain, and run cold water over them until they stop steaming. I like to spread mine on a sheet pan so they cool faster and don't clump together.
- Whisk the dressing:
- In your mixing bowl, start with tahini and whisk in the soy sauce and rice vinegar until smooth, then add sesame oil, honey, ginger, and garlic. The mixture will look thick at first, but as you whisk and add water bit by bit, it'll transform into something silky and pourable.
- Toss everything together:
- Add your cooled noodles, cucumber, carrots, and edamame to the dressing and fold gently until every strand is coated. This is where the magic happens—the dressing clings to the noodles and starts to coat everything evenly.
- Finish and chill:
- Scatter spring onions and sesame seeds over the top, add whatever garnishes call to you, then slide it into the fridge for at least 10 minutes. This rest time lets the flavors get to know each other and the noodles firm up just right.
Save There's something almost meditative about standing in your kitchen on a warm day, julienning vegetables and knowing that in a few minutes you'll have something cool, nourishing, and completely unfussy waiting for you. This salad has become my refuge when the heat makes cooking feel impossible.
Making It Your Own
The beauty of this dish is how forgiving it is with substitutions. If you don't have soba, use rice noodles or even linguine. No edamame? Swap in chickpeas, cashews, or whatever protein feels right that day. I've made this with shredded rotisserie chicken for my partner who needs extra protein, and with crispy tofu for myself when I want something lighter. The dressing is so versatile that once you understand how it works, you can adjust every element to match what's in your pantry and what your taste buds are asking for.
The Dressing Is Everything
I learned the hard way that the dressing is where this salad either shines or falls flat. A weak, thin dressing gets lost among all those crisp vegetables, so don't be afraid to make it bold. Taste as you go and adjust the sweetness, saltiness, and heat to your preference—some people want more ginger bite, others prefer a whisper of garlic. The dressing should feel creamy and substantial, coating your spoon with a luxurious sesame richness that makes you want another bite.
Serving and Storage
This salad is best served cold, and the components actually keep separately in the fridge for a few days if you want to assemble it fresh each time. I like to make the dressing ahead, cook the noodles the morning of, and wait until just before eating to toss it all together so the vegetables stay as crisp as possible. It travels well to picnics and potlucks, though the chill tends to fade during transport—pack an ice pack alongside if you can.
- For a heartier meal, top with grilled chicken, baked tofu, or a soft-boiled egg nestled on top.
- Fresh herbs like mint, cilantro, or Thai basil scattered over the top just before serving bring brightness and fragrance.
- Store leftovers in an airtight container in the fridge for up to three days, though the noodles may soften slightly.
Save This noodle salad has become my answer to summer heat, unexpected guests, and the question of what's for dinner when you're too tired to cook. It's proof that simple ingredients and a good dressing can make something feel both nourishing and celebratory.
Recipe FAQs
- → What noodles work best for this salad?
Soba noodles or thin spaghetti work well, but rice noodles can be used for gluten-free options.
- → How can the dressing be adjusted for taste?
Modify sweetness with honey or maple syrup and balance acidity using rice vinegar to suit your preference.
- → Can I add protein to this dish?
Yes, shredded cooked chicken or tofu can be added for extra protein without changing the dish’s essence.
- → Should the noodles be hot or cold when tossed?
Cold, fully rinsed noodles are best to keep the dish refreshing and to allow the dressing to coat evenly.
- → What garnishes complement this dish?
Fresh cilantro, mint leaves, crushed peanuts, cashews, or lime wedges add flavor and texture contrasts.