This Cold Sesame Noodle Salad is such a refreshing dish that can jazz up any meal. It’s easy to throw together in a flash and brings a little zing to the table. Plus, it’s a great way to get in some veggies without any fuss.
This recipe addresses the need for a quick meal, encourages vegetable usage in pasta, and introduces a technique for dressing salads effectively.
I know how hard it can be to whip up a quick meal during busy weekdays. Sometimes, you just want something that won’t take forever, but still tastes delicious. This salad solves that by packing a lot of flavor into just 15 minutes of prep and cook time.
What I really love about this recipe is how it uses gluten-free rice noodles. They’re easy on the stomach and make it a breeze to bring in more vegetables. The smashed cucumber technique adds a nice zest that you’ll really appreciate.
Why You Will Love This Recipe
- Fun Texture , The combination of creamy tahini sauce and crunchy smashed cucumbers makes every bite exciting. It’s a delightful mix that keeps things interesting.
- Bold Flavor Profile , The spicy, savory, and refreshing flavors come together in a way that pleases your palate. It’s a satisfying dish that hits all the right notes.
- Quick and Easy , This dish comes together in just 15 minutes, making it a great option for busy weeknights or when you need a last-minute meal.
- Convenient Storage , The dressing can be kept in the fridge for up to a month, so you can whip up a quick salad anytime you’re craving it.
Ingredient Notes
- Rice noodles: These noodles are the star of the dish! I like using pad Thai-style or vermicelli for the best texture. Look for the freshest ones for the best flavor.
- Tahini: This creamy blend adds a rich flavor that’s hard to resist. Choose a high-quality one since it really makes a difference. No tahini? Try peanut or almond butter instead!
- Rice vinegar: It brings a tangy kick that brightens everything up. I always go for a good-quality brand. If you need a substitute, apple cider vinegar works in a pinch.
- Gluten-free tamari or soy sauce: This sauce gives the salad its umami boost. I prefer tamari for its deeper flavor. Regular soy sauce works too if gluten isn’t an issue.
- Toasted sesame oil: This oil adds a nutty aroma that really ties the dish together. Just a little goes a long way. You can swap it with olive oil, but it won’t be quite the same.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If noodles seem sticky after cooking, a quick rinse under cold water helps separate them and keeps your dish light and fresh.
- When dressing feels too thick, gradually adding cold water can help achieve the right consistency for better coating on your noodles.
- If cucumbers are watery, lightly salting them first allows excess moisture to escape, which improves the overall flavor and texture of the salad.
- For maximum flavor, smacking cucumbers with a rolling pin or flat surface helps them absorb the dressing beautifully.
- If you have extra veggies, don’t hesitate to add them in. It adds crunch and variety without altering the dressing’s essence.
Serving Suggestions
- Serve cold sesame noodle salad alongside kimchi for a refreshing dish. Pair with grilled tofu to enhance the protein content.
- This salad can also serve as a base for other meal variations like noodle bowls or cold pasta dishes. You might add it to wraps or sandwiches for a unique twist.
- Consider drizzling sesame sauce on top for added flavor. You can also sprinkle lime juice before serving to brighten the dish.
Storage Guidelines
- To keep your cold sesame noodle salad fresh, follow these storage tips:
- Refrigeration: Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
- Dressing Storage: Keep the dressing in an airtight container in the refrigerator for up to 1 month. Shake well before use.
- Freezing: Freeze the salad in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before serving.
Recipe Variations
- You can use 8 ounces of soba noodles or udon for a different texture in your salad.
- Add 1 teaspoon of minced ginger for an extra kick and 1 tablespoon of honey for a touch of sweetness.
- Either omit the tahini altogether or substitute with ¼ cup of sunflower seed butter for a nut-free option.
- If making a larger batch, increase the rice noodles to 12 ounces and the tahini to ⅓ cup.
Did you make this recipe? Scroll down to leave a star rating and review!
Cold Sesame Noodle Salad
A refreshing and nutritious salad made with rice noodles, cucumbers, and a creamy tahini dressing.
Equipment
- Large pot
- Medium Bowl
- Small bowl or liquid measuring cup
- Large knife
Ingredients
- 8 ounces rice noodles pad Thai-style, vermicelli, or spaghetti in a pinch (227 grams)
- 1 tablespoon avocado oil (15 milliliters)
- 4 small Persian or Kirby cucumbers (about 12 ounces or 340 grams)
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds (9 grams)
- Chili crisp optional
- chopped kimchi, sliced radishes, sliced snap peas, shredded purple cabbage, smoked tofu, or shredded rotisserie chicken Optional toppings
- ¼ cup tahini (60 milliliters)
- 2 tablespoons rice vinegar (30 milliliters)
- 2 tablespoons gluten-free tamari or soy sauce (30 milliliters)
- 1 tablespoon toasted sesame oil (15 milliliters)
- 1 tablespoon sesame seeds (9 grams)
- 1 teaspoon gochugaru (5 grams)
- ¼ teaspoon sea salt (1 gram)
Instructions
- Start by cooking the rice noodles until they are tender yet still have a little bite. You will know they are ready when they are fully softened but do not mush when you press them. Immediately rinse them under cold water to stop the cooking process and prevent clumping. You definitely want to skip that gooey texture!
- In a bowl, whisk together tahini, rice vinegar, gluten-free tamari or soy sauce, and both sesame oils. You will want that dressing to be smooth and creamy. If it feels too thick, add a splash of water until it is just right. Avoid overdoing it, though, as you do not want it too runny!
- Slice the cucumbers thinly and sprinkle them with sea salt to draw out moisture. This will help keep the salad from becoming watery. Let them sit for a few minutes and watch as the beads of moisture collect. If you skip this step, you might end up with a soggy salad!
- In a large bowl, combine the cooked noodles and cucumbers. Drizzle the sesame dressing over and toss gently until everything is coated. Take a moment to enjoy the nutty aroma wafting up as you mix. Just be careful not to over-mix, or the noodles could break apart.
- Sprinkle sesame seeds, sliced scallions, and chili crisp if you are feeling spicy over the noodles. Feel free to add any extras like kimchi or smoked tofu for that extra crunch. The colors and textures will really pop! Just remember, too much can overwhelm the delicate flavors, so go easy on the toppings.
- Serve the salad chilled, and do not forget to give it a quick toss before digging in. The combination of flavors and textures should make your taste buds dance! If you left it sitting for a while, a gentle stir could save it from settling too much. Enjoy this meal with family or friends, and feel good knowing it is both nutritious and thoughtful for dietary needs.
Notes
Storage Tips: The dressing can be refrigerated in an airtight container for up to 1 month.
Expert Tips: If noodles seem sticky after cooking, a quick rinse under cold water helps separate them and keeps your dish light and fresh. When dressing feels too thick, gradually adding cold water can help achieve the right consistency for better coating on your noodles. If cucumbers are watery, lightly salting them first allows excess moisture to escape, which improves the overall flavor and texture of the salad. For maximum flavor, smacking cucumbers with a rolling pin or flat surface helps them absorb the dressing beautifully. If you have extra veggies, do not hesitate to add them in. It adds crunch and variety without altering the dressing’s essence.
Reheating Instructions: This dish is best enjoyed chilled and does not require reheating.
Serving Suggestions: Serve chilled with a side of kimchi. Pair with grilled tofu for added protein. Garnish with fresh herbs for extra flavor.
Recipe Variations: Add grilled chicken for extra protein. Incorporate more vegetables like bell peppers. Experiment with different noodles like soba or udon.
Ingredient Notes: Choose cucumbers that are firm and unblemished for the best texture. For a nut-free option, tahini can be substituted with sunbutter or any nut or seed butter for a similar creamy texture. If gochugaru is unavailable, you can substitute it with 1/4 teaspoon regular red chili flakes or 2 teaspoons sriracha or sambal olek.
Leave a Reply