Cold Noodle Salad Sesame-Ginger (Printable)

Chilled noodles with crisp vegetables and a vibrant sesame-ginger dressing for a light, refreshing dish.

# Ingredient List:

→ Noodles

01 - 8.8 oz dried soba noodles or rice noodles

→ Vegetables

02 - 1 medium carrot, julienned
03 - 1 small red bell pepper, thinly sliced
04 - 1 cucumber, seeded and julienned
05 - 3 spring onions, thinly sliced
06 - 1.8 oz red cabbage, thinly shredded
07 - 2 tbsp fresh cilantro, chopped

→ Sesame-Ginger Dressing

08 - 3 tbsp soy sauce
09 - 2 tbsp rice vinegar
10 - 2 tbsp toasted sesame oil
11 - 1 tbsp honey or maple syrup
12 - 1 tbsp fresh ginger, finely grated
13 - 1 garlic clove, minced
14 - 1 tsp Sriracha or chili sauce (optional)
15 - 1 tbsp toasted sesame seeds

→ Toppings

16 - 2 tbsp roasted peanuts or cashews, roughly chopped
17 - 1 tbsp additional sesame seeds

# Steps:

01 - Boil noodles following package directions, then drain and rinse with cold water. Set aside to cool completely.
02 - Julienne carrot and cucumber, thinly slice red bell pepper and spring onions, shred red cabbage, and chop cilantro. Set aside.
03 - Whisk together soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, grated ginger, minced garlic, Sriracha if using, and sesame seeds in a small bowl.
04 - In a large bowl, toss cooled noodles with prepared vegetables and cilantro. Pour dressing over and mix thoroughly to coat all ingredients.
05 - Distribute salad into serving dishes. Garnish with roasted peanuts or cashews and extra sesame seeds. Serve immediately or refrigerate for 1 hour to enhance flavors.

# Expert Advice:

01 -
  • It comes together in thirty minutes flat, making it perfect for weeknight dinners when you haven't planned ahead.
  • The sesame-ginger dressing is so versatile you'll find yourself drizzling it on everything from grain bowls to steamed vegetables.
  • It actually tastes better the next day, which means meal prep becomes genuinely effortless.
02 -
  • Rinsing the noodles thoroughly under cold water is non-negotiable—it stops them from cooking further and prevents them from clumping into a starchy mess.
  • The dressing sits best when the noodles and vegetables are completely cool; warm noodles will absorb the dressing too quickly and leave you with a dry salad within hours.
  • Taste the dressing before you add it to everything—a small adjustment to the balance of soy, vinegar, and sesame oil makes an enormous difference in the final dish.
03 -
  • Toast your own sesame seeds in a dry skillet for thirty seconds if you have time—the flavor deepens noticeably and it's one of those small gestures that changes everything.
  • If you're making this ahead, keep the noodles and dressing separate until just before serving, then combine them only as much as you need for each meal.
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