Asian Sesame Noodle Salad (Printable version)

Refreshing Asian noodle salad with crisp veggies and a flavorful peanut dressing, ideal for quick meals.

# What you need:

→ Noodles

01 - 9 oz dried soba noodles or spaghetti
02 - 1 teaspoon sesame oil

→ Vegetables

03 - 1 cup shredded red cabbage
04 - 1 cup julienned carrots
05 - 1 bell pepper (red or yellow), thinly sliced
06 - 2 spring onions, thinly sliced
07 - 1/2 cup julienned cucumber
08 - 1/4 cup fresh cilantro leaves
09 - 1/4 cup roasted peanuts, roughly chopped

→ Peanut Dressing

10 - 1/4 cup creamy peanut butter
11 - 2 tablespoons soy sauce (use tamari for gluten-free)
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon honey or maple syrup
14 - 1 tablespoon toasted sesame oil
15 - 1 to 2 tablespoons warm water
16 - 1 teaspoon grated fresh ginger
17 - 1 small garlic clove, minced
18 - 1 teaspoon sriracha or chili sauce (optional)

→ Garnish

19 - 1 tablespoon toasted sesame seeds
20 - Extra cilantro and peanuts as desired

# Steps to follow:

01 - Bring a large pot of water to boil. Add noodles and cook according to package instructions until tender. Drain thoroughly and rinse with cold water. Toss with 1 teaspoon sesame oil to prevent adhesion. Set aside to cool.
02 - In a medium mixing bowl, combine peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, grated ginger, and minced garlic. Whisk until smooth. Add warm water gradually, whisking continuously until dressing reaches a pourable consistency. Stir in sriracha if desired for heat.
03 - In a large bowl, combine cooled noodles with shredded red cabbage, julienned carrots, sliced bell pepper, sliced spring onions, julienned cucumber, and fresh cilantro. Toss gently to distribute vegetables evenly throughout.
04 - Pour the prepared peanut dressing over the noodle and vegetable mixture. Using tongs or two forks, toss vigorously until all components are evenly coated with dressing.
05 - Transfer salad to a serving platter or individual bowls. Top with toasted sesame seeds, additional cilantro leaves, and chopped roasted peanuts.
06 - Serve immediately at room temperature, or refrigerate for 20 minutes for a chilled presentation. Add peanuts just before serving to maintain optimal crunch.

# Expert tips:

01 -
  • It comes together in under thirty minutes, making it perfect for those nights when you want something that tastes like you tried but didn't spend hours in the kitchen.
  • The peanut dressing is genuinely addictive, with layers of umami and sweetness that make you forget you're eating a salad.
  • It keeps beautifully for two days, so you can make a big batch and actually have lunch ready without thinking about it.
02 -
  • Noodles must be completely cold before tossing with dressing, otherwise they'll absorb it unevenly and some bites will be bland while others are overwhelming.
  • The dressing thickens as it sits, so if you're making this more than an hour ahead, thin it with an extra tablespoon of warm water right before serving.
  • Peanut butter consistency varies by brand, so start whisking your dressing and add water gradually until you reach something that pours but coats, rather than following the recipe blindly.
03 -
  • Toast your sesame seeds in a dry pan for two minutes before garnishing, which deepens their flavor and makes them feel like an intentional finishing touch rather than an afterthought.
  • Make the dressing the day before if you're short on time, because whisking peanut butter together is actually the most time consuming part of this recipe, and doing it in advance frees up your energy for vegetable prep.
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