Asian Sesame Noodle Salad

Cold, saucy, loaded with crunch, this Asian sesame noodle salad beats any takeout noodle dish you have had. ♡

The sesame peanut dressing is the whole game here. It hits every note at once, savory, tangy, a little sweet, a little spicy, and coats every noodle so no bite is left behind. Crunchy vegetables and a toasted sesame finish make this completely irresistible at room temperature or cold from the fridge.

This comes together in 20 minutes and gets even better after a night in the fridge. Let’s make it together.

Ingredients

Asian Sesame Noodle Salad

• 8 oz soba noodles or thin spaghetti
• 2 cups shredded red cabbage
• 1 large carrot, julienned or grated
• 1 red bell pepper, thinly sliced
• 3 scallions, thinly sliced
• 1/2 cup edamame, shelled
• 2 tbsp sesame seeds, toasted
• Fresh cilantro for serving

Sesame Peanut Dressing:

Why This Asian Sesame Noodle Salad Works

The contrast of textures and flavors is what makes this salad addictive. Crunchy meets creamy, sweet meets tangy. The dressing ties everything together without drowning it.

• 3 tbsp soy sauce or tamari
• 2 tbsp toasted sesame oil
• 2 tbsp creamy peanut butter
• 2 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 to 2 tsp chili garlic sauce or sriracha
• 2 to 3 tbsp warm water to thin

Optional add-ins: This cold noodle salad is a keeper.

• Shredded rotisserie chicken
• Sliced cucumber
• Crushed roasted peanuts on top
• Mango strips for sweetness
• Crispy tofu

How to Make Asian Sesame Noodle Salad

1. Cook. Boil the noodles according to package instructions until just tender. Drain and rinse immediately under cold water for 30 seconds to stop cooking and prevent sticking. (This cold rinse is essential for a noodle salad.)
2. Blend. Whisk together soy sauce, sesame oil, peanut butter, rice vinegar, honey, ginger, garlic, and chili sauce in a bowl until smooth. Add warm water one tablespoon at a time until the dressing is pourable but still thick.
3. Toss. Add the cold noodles to a large bowl. Pour about two-thirds of the dressing over the noodles and toss well, making sure every noodle is coated. Let sit for 5 minutes so the noodles absorb the dressing.
4. Add. Layer in the shredded cabbage, carrot, bell pepper, edamame, and scallions. Pour the remaining dressing over the vegetables and toss everything together gently.
5. Finish. Scatter toasted sesame seeds and fresh cilantro over the top. Taste and adjust with extra soy sauce, vinegar, or chili sauce before serving.

Tips for the Best Asian Sesame Noodle Salad

• Rinse the noodles with cold water right after draining. This stops the cooking, removes excess starch, and prevents the noodles from clumping together as they cool.
• Dress the noodles first, then add the vegetables. The noodles absorb the dressing while the vegetables stay crisp and fresh on top.
• Use toasted sesame oil, not regular. The flavor difference is enormous. Toasted sesame oil has a deep, nutty aroma that regular sesame oil just doesn’t have.
• Make extra dressing. This dressing is incredible on grain bowls, grilled chicken, or steamed broccoli. Double the batch and keep it in the fridge for a week.
• Taste your dressing before adding it. Every peanut butter brand is different in sweetness and salt. Adjust honey, soy sauce, or vinegar to your taste before tossing.
• This salad is better the next day. The noodles absorb all the dressing overnight and the flavor gets deeper and richer.

Fun Variations to Try

• Peanut-Free: Swap peanut butter for tahini or almond butter and the flavor stays equally creamy and rich.
• With Chicken: Add two cups of shredded rotisserie chicken for a high-protein, complete meal in one bowl.
• Mango Version: Add thin strips of ripe mango for sweetness that plays beautifully against the salty, savory dressing.
• Soba Noodle Upgrade: Use 100% buckwheat soba noodles for an earthier, nuttier base that is naturally gluten-free.
• Rice Noodle Version: Swap to rice vermicelli for a lighter, more delicate noodle that soaks up the dressing fast.
• Extra Spicy: Double the chili garlic sauce and add thinly sliced fresh red chili over the top for serious heat.

Asian Sesame Noodle Salad

A cold, crunchy noodle salad tossed in a creamy sesame peanut dressing that is savory, tangy, and just a little spicy, ready in 20 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: Asian

Calories: 390

Ingredients Method Notes

Ingredients

  

• 8 oz soba noodles or thin spaghetti
• 2 cups shredded red cabbage
• 1 large carrot julienned or grated
• 1 red bell pepper thinly sliced
• 3 scallions thinly sliced
• 1/2 cup edamame shelled
• 2 tbsp sesame seeds toasted
• 3 tbsp soy sauce or tamari
• 2 tbsp toasted sesame oil
• 2 tbsp creamy peanut butter
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp fresh ginger grated
• 2 cloves garlic minced
• 1 tsp chili garlic sauce or more to taste
• fresh cilantro for serving

Method

 

1. Cook noodles according to package directions until just tender. Drain and rinse immediately under cold running water for 30 seconds.
2. Whisk together soy sauce, sesame oil, peanut butter, rice vinegar, honey, ginger, garlic, and chili sauce until smooth. Thin with warm water as needed to make it pourable.
3. Toss cold noodles with two-thirds of the dressing and let sit for 5 minutes to absorb.
4. Add cabbage, carrot, bell pepper, edamame, and scallions. Pour remaining dressing over the top and toss gently.
5. Top with toasted sesame seeds and fresh cilantro. Taste and adjust seasoning before serving.

Notes

Rinse noodles under cold water immediately after draining to prevent sticking. Dress the noodles first and let them absorb the sauce before adding the crunchy vegetables. This salad tastes even better after a night in the fridge.

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