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Asian sesame noodle salad in a white ceramic bowl on marble

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.