Sesame Noodle Salad Recipe

Yields: 4-6 servings
Prep Time: 20 minutes
Chill Time: At least 30 minutes



  • 12 ounces thin noodles (spaghetti, angel hair, or rice noodles)
  • 1/2 cup shredded carrots
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup thinly sliced cucumber
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons roasted sesame seeds

Sesame Dressing:

  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 3 tablespoons rice vinegar
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon honey (or maple syrup)
  • 1 tablespoon fresh grated ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (optional, for a kick)


  • Cook the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until al dente. Drain, rinse with cold water, and set aside.
  • Make the dressing: In a medium bowl, whisk together soy sauce, rice vinegar, peanut butter, sesame oil, honey, ginger, garlic, and red pepper flakes (if using).
  • Assemble the salad: In a large bowl, combine the cooked noodles, shredded carrots, red bell pepper, cucumber, green onions, and cilantro.
  • Dress the salad: Pour the dressing over the salad and toss to coat evenly.
  • Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld. This salad actually gets better as it sits.
  • Garnish and serve: Sprinkle with sesame seeds just before serving.


  • Get creative with veggies: Add other vegetables like snap peas, edamame, broccoli florets, or thinly sliced cabbage.
  • Customize your noodles: Use soba noodles or other gluten-free varieties if needed.
  • Adjust sweetness and spice: Taste the dressing and adjust honey or red pepper flakes to your liking.
  • Make it ahead: Sesame noodle salad is excellent for meal prep. It can last in the refrigerator for a few days.

Enjoy your delicious and flavorful sesame noodle salad!


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