Asian Sesame Noodle Salad (Print Version)

Cold noodles tossed in creamy sesame dressing with crisp veggies and edamame for a light flavorful dish.

# What You Need:

→ Noodles

01 - 9 oz soba noodles or thin spaghetti

→ Vegetables

02 - 1 medium cucumber, julienned
03 - 2 medium carrots, julienned
04 - 1 cup (5.3 oz) shelled edamame, cooked and cooled
05 - 2 spring onions, thinly sliced
06 - 2 tbsp toasted sesame seeds

→ Sesame Dressing

07 - 3 tbsp tahini or toasted sesame paste
08 - 2 tbsp soy sauce (use tamari for gluten-free)
09 - 1 tbsp rice vinegar
10 - 1 tbsp toasted sesame oil
11 - 1 tbsp honey or maple syrup
12 - 1 tsp grated fresh ginger
13 - 1 clove garlic, finely minced
14 - 2–3 tbsp water (to thin as needed)

→ Optional Garnishes

15 - Fresh cilantro or mint leaves
16 - Crushed peanuts or cashews
17 - Lime wedges

# How To Make:

01 - Boil noodles according to package directions. Drain, rinse under cold water, and let cool completely.
02 - In a large bowl, whisk tahini, soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and 2 tablespoons water. Add additional water as needed to achieve a smooth, pourable consistency.
03 - Add cooled noodles, cucumber, carrots, and edamame to the dressing. Toss gently to coat all components evenly.
04 - Sprinkle spring onions and toasted sesame seeds over the salad. Add optional garnishes if desired.
05 - Refrigerate the salad for at least 10 minutes to meld flavors before serving.

# Expert Advice:

01 -
  • It's ready in under 30 minutes and tastes even better the next day as the flavors meld.
  • One bowl, minimal cleanup, and it feels fancy enough for guests but casual enough for weeknight dinners.
02 -
  • If your tahini separates or looks grainy when you first whisk it, that's normal—keep whisking and add water gradually until it comes together into a smooth emulsion.
  • Don't dress the noodles more than an hour or two before serving unless you want them to soften; the dressing keeps everything fresh for a couple of days in the fridge, but the crispness of the vegetables fades with time.
03 -
  • Toast your own sesame seeds in a dry pan for 2-3 minutes until they smell nutty and golden—it's a small step that transforms the whole dish.
  • If tahini feels too rich or heavy for you, substitute half of it with almond butter for a lighter, slightly different flavor profile that still feels creamy and luxurious.
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