Sesame Noodle Salad
This Sesame Noodle Salad is refreshingly light and packed with fresh crunchy rainbow veggies. The flavorful sesame dressing is so good you will want to lick the bowl! Serve this as a yummy side with dinner or enjoy as a main (and you can add some protein if you desire!)
What you’ll love about this:
If there’s one noodle dish that I could eat over and over again, it’d be this sesame noodle salad!
I’m a sucker for pasta – and this one combines a medley of noodles coated in a rich, nutty sesame sauce, with a hint of soy’s umami depth, the zing of fresh ginger, and the bright tang of rice vinegar. The fresh vegetables also add a nice crunch!
This is my go-to salad when I want something that’s both comforting and refreshing. I definitely enjoy this on it’s own (sometimes adding in some crispy air fryer tofu) or as a side dish (perf for summer!)
Simple Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What types of noodles are best for a sesame noodle salad?
A thin noodle works best for this salad such as angel hair pasta or thin spaghetti. You can choose a gluten-free pasta if you’d like – or try rice noodles! Another great option is soba noodles which are made from buckwheat and are high in protein.
How to Make the Perfect Sesame Noodle Salad
Boil your Pasta
Bring a large pot of water to a boil and add a pinch of salt.
Cut up your veggies at this time.
Cook the noodles in the boiling water until tender (but not mushy!) When they’re cooked, rinse in cold water, then toss with a little sesame oil. Set aside
Make your Simple Sauce
Whisk together the sesame oil and tahini, maple syrup, soy sauce, ginger, vinegar, and sriracha. Add 1 tbsp of hot water at a time to the sauce to thin to your liking. It should by smooth and creamy.
Combine
Toss noodles and veggies together with the sauce in a medium bowl and enjoy right away! Top with freshly diced green onion, sesame seeds, and/or cilantro.
What can I pair with this salad?
You can enjoy this as a main and add some plant-based protein like crispy air fryer tofu or miso glazed tofu.
This is also great as a side dish on it’s own!
Other additions
What else can you add to this sesame noodle salad?
Try out these veggies:
- Cilantro or Mint
- Shredded carrots
- Cucumber
You can add protein like:
- Air Fryer Tofu
- Shelled edamame
- Chickpeas
Pro Tips
- Instead of tahini, you can also try peanut butter for a slightly different flavor!
- Rinse the noodles: After cooking, rinse the noodles under cold water to stop the cooking process and remove excess starch. This helps prevent them from sticking together.
- Add some pretty garnishes: I love chopped peanuts for a crunch but you can also add more fresh herbs and extra sesame seeds right before serving to keep them crunchy and fresh.
More Pasta Recipes
The more pasta THE BETTER! Check out these other mouthwatering recipes!
Sesame Noodle Salad
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Ingredients
- 10 ounces angel hair pasta or thin spaghetti
- 1 thinly sliced red pepper
- 1.5-2 cups sliced snow peas or sugar snap peas (slice in half or diagonally)
- 1 large carrot shaved into ribbons
- 1/4 cup chopped cilantro
- 1/4 cup drippy and smooth tahini
- 3 tbsp soy sauce or tamari
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- 2 tsp ginger paste or grated ginger
- 1-2 tsp sriracha to taste
Toppings
- sesame seeds
- crushed peanuts
- diced green onion
- more chopped cilantro
Instructions
- Bring a large pot of water to a boil and add a pinch of salt. Cut up your veggies at this time.10 ounces angel hair pasta or thin spaghetti, 1 thinly sliced red pepper, 1.5-2 cups sliced snow peas, 1 large carrot, 1/4 cup chopped cilantro
- Cook the noodles in the boiling water until tender (but not mushy!) When they’re cooked, rinse in cold water, then toss with a little sesame oil. Set aside
- Whisk together the sesame oil and tahini, maple syrup, soy sauce, ginger, vinegar, and sriracha. Add 1 tbsp of hot water, if needed to thin.1/4 cup drippy and smooth tahini, 3 tbsp soy sauce or tamari, 2 tbsp toasted sesame oil, 2 tbsp rice vinegar, 2 tbsp maple syrup, 2 tsp ginger paste, 1-2 tsp sriracha
- Toss noodles and veggies together with the sauce in a medium bowl and enjoy right away.Tip 1: If you don't plan to eat the whole dish right away, consider saving some of the dressing to pour over the noodles when you are ready to eat. As the pasta sits in the fridge it will soak up some of the dressing. Tip 2: This dish can be enjoyed hot or cold – I love both!
Notes
- Instead of tahini, you can also try peanut butter for a slightly different flavor!
- Rinse the noodles: After cooking, rinse the noodles under cold water to stop the cooking process and remove excess starch. This helps prevent them from sticking together.
- Add some pretty garnishes: I love chopped peanuts for a crunch but you can also add more fresh herbs and extra sesame seeds right before serving to keep them crunchy and fresh.
This is one of the MOST flavorful noodle salads! I love the dressing (literally lick-the-bowl good!) Hope you enjoy it too 🙂