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–+ servings

Creamy Sesame Noodle Salad (30 Minutes!)

Creamy and satisfying sesame noodle salad that’s perfect for picnics or BBQs! A great side dish to serve with tempeh, tofu, or chicken skewers. Just 30 minutes required!
Author Minimalist Baker
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Limes, cilantro, and peanuts on a bowl of our sesame noodle salad recipe
4.96 from 42 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 (~1-cup servings)
Course Side
Cuisine Asian-Inspired, Chinese-Inspired
Freezer Friendly No
Does it keep? 2 Days

Ingredients

NOODLE SALAD

  • 8 oz. brown rice udon noodles (we like Lotus Foods // or sub other noodles such as buckwheat soba or spaghetti // ensure gluten-free as needed)
  • 1 large cucumber, peeling optional (we like peeling in stripes)
  • 1/2 cup thinly sliced green onion (2 stalks yield ~1/2 cup)
  • 1/2 cup loosely packed fresh cilantro leaves
  • 1/3 cup roughly chopped roasted peanuts or cashews (lightly salted or unsalted)

SESAME DRESSING

  • 1/4 cup soy sauce or tamari* (ensure gluten-free as needed)
  • 3 Tbsp well-stirred tahini (we prefer the hulled, drippy kind! See our tahini review)
  • 2 Tbsp rice vinegar
  • 1 ½ Tbsp maple syrup
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp fresh lime juice
  • 1 Tbsp minced fresh ginger
  • 2 tsp minced garlic (2 cloves garlic yield ~2 tsp)
US Customary - Metric

Instructions

  • Cook noodles according to package instructions then rinse in cold water to cool them quickly and stop them from sticking together. Set aside to drain.
  • Meanwhile, whisk together all the sesame dressing ingredients in a large mixing bowl. Set aside.
  • Cut the cucumber in half lengthwise, then remove the seedy middle with a spoon. Cut into 2-3-inch (5-8 cm) matchsticks approximately the same width as cooked noodles.
  • Add the drained noodles and 3/4 of the sliced cucumbers to the dressing bowl and stir well to combine. Optionally, transfer to a serving platter.
  • Top with the remaining cucumber, green onions, cilantro, and chopped peanuts. Garnish with extra lime wedges (optional). Enjoy right away or chill for 30 minutes before serving. It’s delicious served with tempeh or grilled tofu or chicken skewers.
  • Best when fresh. Leftover salad will keep stored in the refrigerator for up to 2 days. Not freezer friendly.

Video

Notes

*If soy-free, use coconut aminos in place of soy sauce/tamari and start with less maple syrup as coconut aminos are naturally sweet.
*Nutrition information is a rough estimate calculated with Lotus Foods Brown Rice Udon Noodles.

Nutrition (1 of 6 servings)

Serving: 1 cup Calories: 332 Carbohydrates: 40.6 g Protein: 10.5 g Fat: 15.5 g Saturated Fat: 2.4 g Polyunsaturated Fat: 3.8 g Monounsaturated Fat: 6.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 679 mg Potassium: 374 mg Fiber: 4.5 g Sugar: 5.3 g Vitamin A: 310 IU Vitamin C: 3 mg Calcium: 41 mg Iron: 2.4 mg