Asian sesame noodle salad (Print Version)

Cold noodle dish tossed in creamy sesame dressing with fresh vegetables and edamame, perfect for a light lunch.

# Ingredient List:

→ Noodles

01 - 9 oz soba noodles or thin spaghetti

→ Vegetables

02 - 1 medium cucumber, julienned
03 - 2 medium carrots, julienned
04 - 1 cup (150 g) shelled edamame, cooked and cooled
05 - 2 spring onions, thinly sliced
06 - 2 tbsp toasted sesame seeds

→ Sesame Dressing

07 - 3 tbsp tahini or toasted sesame paste
08 - 2 tbsp soy sauce (use tamari for gluten-free)
09 - 1 tbsp rice vinegar
10 - 1 tbsp toasted sesame oil
11 - 1 tbsp honey or maple syrup
12 - 1 tsp freshly grated ginger
13 - 1 clove garlic, finely minced
14 - 2-3 tbsp water, to thin dressing as needed

→ Optional Garnishes

15 - Fresh cilantro or mint leaves
16 - Crushed peanuts or cashews
17 - Lime wedges

# Recipe Steps:

01 - Cook noodles according to package instructions. Drain, rinse under cold water, and set aside to cool completely.
02 - In a large bowl, whisk together tahini, soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and 2 tablespoons water. Add additional water gradually until the dressing reaches a smooth, pourable consistency.
03 - Add cooled noodles, cucumber, carrots, and edamame to the bowl with dressing. Toss gently to coat all ingredients evenly.
04 - Sprinkle spring onions and toasted sesame seeds over the salad. Add optional garnishes such as fresh herbs, crushed nuts, or lime wedges if desired.
05 - Refrigerate salad for at least 10 minutes to allow flavors to meld before serving.

# Expert Suggestions:

01 -
  • It comes together in thirty minutes flat, and you can make it ahead without any regrets.
  • Cold, crunchy, creamy, and totally customizable—the kind of salad that tastes different every time you make it depending on what vegetables you find at the market.
  • The sesame dressing tastes like you've been cooking Asian food your whole life, even if this is your first try.
02 -
  • Don't add the dressing until you're ready to serve, or the noodles will absorb too much liquid and turn mushy and sad.
  • The dressing thickens as it sits; if you make it ahead, you'll need to loosen it with a splash of water before tossing with the noodles.
  • Taste the dressing before adding it to the noodles—everyone's soy sauce and honey are different, so adjust the balance of salty, sweet, and tangy to your own preference.
03 -
  • Make extra dressing and keep it in a jar in your fridge; it's brilliant on roasted vegetables, drizzled over rice bowls, or thinned with a splash of water as a marinade for tofu.
  • If you're serving this at a gathering, keep the noodles and dressing separate until the last moment, and let guests customize with their own toppings—everyone feels like they have a hand in creating their meal.
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