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Fresh Asian Sesame Noodle Salad Recipe Easy Crunchy Veggies Guide

fresh asian sesame noodle salad - featured image
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A fresh and crunchy Asian sesame noodle salad featuring crisp veggies and a balanced sesame dressing, perfect for quick meals and potlucks.

Ingredients

Scale
  • 8 oz dry thin spaghetti or Asian wheat noodles (soba or rice noodles for gluten-free)
  • 1 tbsp neutral oil (canola or vegetable) to toss noodles
  • 1 cup shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 large carrot, julienned or shredded
  • 1 red bell pepper, thinly sliced
  • 3 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro (optional)
  • 3 tbsp soy sauce (low-sodium preferred)
  • 2 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced
  • 1 tsp toasted sesame seeds (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz of noodles and cook according to package instructions until al dente (7-9 minutes for wheat noodles, 4-5 minutes for rice noodles).
  2. Drain the noodles in a colander and rinse under cold running water immediately to stop cooking and cool them down.
  3. Transfer noodles to a large bowl and drizzle with 1 tbsp neutral oil. Toss gently to coat.
  4. While noodles cook, shred green and purple cabbage, julienne the carrot, slice the red bell pepper and green onions, and chop cilantro if using.
  5. In a small bowl or jar, whisk together 3 tbsp soy sauce, 2 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tbsp honey or maple syrup, 1 tsp grated ginger, and 1 minced garlic clove. Adjust sweetness or tang to taste.
  6. Add all chopped veggies to the noodles. Pour the dressing over and toss gently but thoroughly to coat evenly.
  7. Sprinkle 1 tsp toasted sesame seeds over the salad. Let it sit for 5-10 minutes before serving to allow flavors to meld.

Notes

Rinse noodles immediately after cooking with cold water to stop cooking and prevent mushiness. Toss noodles with oil right after rinsing to keep them separate. Let salad rest 5-10 minutes before serving to meld flavors without losing crunch. For gluten-free, use rice noodles and tamari instead of soy sauce. Honey can be swapped with maple syrup for vegan option.

Nutrition

Keywords: Asian noodle salad, sesame noodle salad, crunchy veggie salad, gluten-free noodle salad, quick Asian salad, sesame dressing, healthy noodle salad

Find it online: https://yumyep.com/fresh-asian-sesame-noodle-salad-recipe-easy-crunchy-veggies-guide/