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Creamy Sesame Noodle Salad

Creamy Sesame Noodle Salad: Refreshingly Easy and Flavorful

Creamy Sesame Noodle Salad is a vegan and gluten-free dish that combines vibrant flavors and crunchy veggies for a perfect summer meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Noodles
  • 8 oz Brown Rice Udon Noodles Substitute with buckwheat soba or spaghetti if desired.
Veggies
  • 1 medium Cucumber Peeling is optional.
  • 3 stalks Thinly Sliced Green Onion Shallots can be used as an alternative.
  • ½ cup Fresh Cilantro Leaves Substitute with parsley if preferred.
Crunch
  • ¼ cup Roughly Chopped Roasted Peanuts or Cashews Opt for unsalted for a healthier twist.
Dressing
  • ¼ cup Soy Sauce or Tamari Coconut aminos can be used for soy-free option.
  • ¼ cup Tahini Choose hulled tahini for smoother consistency.
  • 2 tablespoon Rice Vinegar Apple cider vinegar is a good substitute.
  • 2 tablespoon Maple Syrup Honey or agave can serve as alternatives.
  • 2 tablespoon Toasted Sesame Oil Do not substitute with regular sesame oil.
  • 2 tablespoon Fresh Lime Juice Lemon juice can be used if necessary.
  • 1 tablespoon Minced Fresh Ginger Ground ginger can be used if fresh is unavailable.
  • 2 cloves Minced Garlic Fresh is preferred but garlic powder works as well.

Equipment

  • large pot
  • Mixing Bowl
  • Whisk

Method
 

Preparation
  1. Cook the noodles in boiling water for 8 to 10 minutes until tender, then rinse with cold water and set aside.
  2. Prepare the dressing by whisking together the soy sauce, tahini, rice vinegar, maple syrup, toasted sesame oil, lime juice, minced ginger, and garlic until smooth.
  3. Slice cucumber into matchsticks, thinly slice green onions, and chop cilantro.
  4. Combine cooked noodles, sliced cucumber, and three-quarters of the dressing in a large bowl, tossing gently to coat.
  5. Transfer to a serving platter and garnish with remaining cucumber, green onions, cilantro, and peanuts or cashews.
  6. Chill for 30 minutes or serve immediately as desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gSodium: 600mgPotassium: 350mgFiber: 4gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 50mgIron: 1.5mg

Notes

Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended.

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