Asian Sesame Noodle Salad (Print)

Cold soba noodles mixed with sesame dressing, crisp vegetables, and edamame for a fresh, flavorful dish.

# What You Need:

→ Noodles

01 - 9 ounces soba noodles or thin spaghetti

→ Vegetables

02 - 1 medium cucumber, julienned
03 - 2 medium carrots, julienned
04 - 1 cup shelled cooked edamame
05 - 2 spring onions, thinly sliced
06 - 2 tablespoons toasted sesame seeds

→ Sesame Dressing

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

→ Optional Garnishes

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

# Directions:

01 - Cook noodles according to package directions, then drain and rinse under cold water. 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 as needed to achieve a smooth, pourable consistency.
03 - Add cooled noodles, cucumber, carrots, and edamame to the dressing. Toss gently to ensure even coating.
04 - Sprinkle spring onions and toasted sesame seeds over the salad. Add optional cilantro, nuts, and lime wedges if desired.
05 - Refrigerate for at least 10 minutes before serving to allow flavors to meld.

# Helpful Hints:

01 -
  • It comes together in 30 minutes total, and most of that is just waiting for noodles to cook and cool.
  • The dressing tastes creamy and indulgent without any dairy, so it feels a bit like cheating in the best way.
  • You can prep everything ahead and the flavors actually get better as they sit together in the fridge.
02 -
  • Don't skip rinsing the hot noodles—warm noodles will make your dressing break and separate, leaving you with oily puddles instead of creamy coating.
  • Taste the dressing before you mix everything together, because once the noodles are in, you can't adjust it the same way; this is your one chance to get it exactly right.
  • The dressing will thicken slightly as it sits, so if you're making this ahead, keep a little extra water nearby to loosen it up before serving.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes if you buy them raw—the difference in flavor is worth the small effort and completely changes the final bite.
  • Make the dressing the night before and let it rest in the fridge; it actually tastes deeper and more rounded the next day, almost like it's been marinating with itself.
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