Asian Sesame Noodle Salad (Print View)

A vibrant noodle salad tossed with crisp vegetables and a savory-sweet peanut dressing, perfect for a light meal.

# What You’ll Need:

→ Noodles

01 - 9 ounces 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 cucumber, julienned
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 or 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 - Additional cilantro and peanuts as desired

# Method:

01 - Bring a large pot of water to boil. Add noodles and cook according to package instructions. Drain through a colander, rinse with cold water until cooled, and toss with 1 teaspoon sesame oil to prevent clumping. Set aside.
02 - In a medium mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, ginger, and minced garlic. Add warm water gradually while whisking until the dressing reaches a pourable consistency. Stir in sriracha if desired for additional heat.
03 - Transfer cooled noodles to a large bowl. Add shredded cabbage, julienned carrots, sliced bell pepper, spring onions, cucumber, and cilantro leaves. Mix gently to combine all components.
04 - Pour prepared peanut dressing over the noodle mixture. Using two utensils or salad servers, toss thoroughly until all ingredients are evenly coated with dressing.
05 - Transfer dressed salad to a serving platter or individual bowls. Top with toasted sesame seeds, chopped roasted peanuts, and additional fresh cilantro leaves.
06 - Serve immediately at room temperature, or refrigerate for 20 minutes if a chilled salad is preferred. Add peanuts immediately before serving to maintain crunchiness.

# Expert Advice:

01 -
  • It comes together faster than ordering delivery, and tastes infinitely fresher.
  • The dressing is forgiving enough to adjust to your mood, whether you want more heat, more sweetness, or more sesame flavor.
  • Leftovers stay crunchy and delicious for two days, making it the perfect meal-prep solution.
  • It impresses people without requiring you to actually cook anything hot or complicated.
02 -
  • Don't skip rinsing the hot noodles with cold water or they'll clump together into a dense mass that no amount of sauce can fix.
  • Save the peanuts and sesame seeds as a last-minute garnish because they lose their crunch within an hour of mixing into the salad.
  • The dressing is thicker than you think it should be when you first make it, but it loosens as the noodles release their moisture, so resist adding extra water.
03 -
  • Make the dressing while the noodles are still cooking so everything comes together at the right temperature and the flavors meld beautifully.
  • If you're meal-prepping this for the week, keep the noodles, vegetables, and dressing in separate containers, then combine them just before eating so nothing gets soggy or oxidized.
  • Double-check that your peanut butter is truly creamy and not the natural kind with separated oil, because that oil will make your dressing split if it's too warm.
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