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Cold Sesame Noodle Salad

Cold Sesame Noodle Salad

A refreshing and versatile Cold Sesame Noodle Salad that combines creamy tahini, fresh vegetables, and flavorful seasonings, perfect for a quick meal or family gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Asian
Calories: 415
Ingredients Method Notes

Ingredients
  

  • 12 oz Dried Spaghetti or Lo Mein Noodles
  • 1/2 cup Creamy Tahini or Peanut Butter
  • 1/4 cup Soy Sauce (or Tamari)
  • 2 tbsp Rice Vinegar
  • 2 tbsp Toasted Sesame Oil
  • 1 tbsp Honey or Maple Syrup
  • 1 tbsp Fresh Grated Ginger
  • 2 cloves Minced Garlic
  • 1 large Cucumber (julienned)
  • 1 medium Red Bell Pepper (sliced thin)
  • 1 cup Shredded Carrots
  • 3 stalks Sliced Green Onions
  • 1 tbsp Toasted Sesame Seeds

Method
 

  1. Bring a large pot of salted water to a boil and cook the noodles according to package instructions until al dente.
  2. Prepare an ice bath or cold tap water. Drain the noodles and rinse thoroughly with cold water until chilled.
  3. In a medium mixing bowl, whisk together tahini, soy sauce, rice vinegar, toasted sesame oil, and honey. Add ginger and garlic, adjusting consistency with warm water if needed.
  4. In a large salad bowl, combine chilled noodles, cucumbers, bell peppers, and carrots. Pour dressing over and toss to combine.
  5. Garnish with green onions and sesame seeds. Serve immediately or chill in the fridge for an hour.

Notes

For a gluten-free version, use brown rice noodles or gluten-free spaghetti. Adjust the sauce to taste and feel free to add additional vegetables or proteins.