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Sesame Noodle Salad

A quick and nutritious salad featuring whole grain noodles, fresh vegetables, and a savory sesame dressing, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: Asian, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Noodles and Dressing
  • 8 oz whole grain noodles Use soba, udon, or your favorite pasta.
  • ¼ cup sesame oil The star of this salad.
  • 2 tbsp soy sauce Or tamari for a gluten-free option.
  • 1 tbsp rice vinegar To balance the richness of the oil.
  • 2 tsp honey or maple syrup Just a hint of sweetness.
  • 1 clove garlic, minced For aromatic depth.
Vegetables
  • 1 cup shredded carrots For crunch and color.
  • 1 each bell pepper, sliced thin Red, yellow, or green for sweetness.
  • 1 cup snap peas, halved Adds a delightful snap and freshness.
  • ¼ cup chopped scallions For a mild oniony kick.
  • 1 tbsp sesame seeds for garnish Optional, but they add a toasty finish.

Method
 

Preparation
  1. Begin by boiling your water and cooking the noodles according to package instructions. They should be al dente.
  2. While the noodles are cooking, wash and chop all your vegetables.
  3. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, and minced garlic.
  4. Drain the noodles and rinse them under cold water to stop the cooking process. Toss the noodles in a large bowl with the prepped veggies and the dressing until everything is well coated.
  5. Garnish with sesame seeds and extra scallions if desired. Serve it right away or let it chill in the fridge for 30 minutes for an even bolder flavor.

Notes

This salad keeps well in an airtight container in the fridge for up to three days. You can also make it a day ahead for better flavor.