Save The first time I made this cold noodle salad was during a brutal July heatwave when my tiny apartment kitchen felt like a sauna. I had just discovered soba noodles at an Asian market and couldn't bear the thought of turning on the stove for more than ten minutes. That bowl of slippery noodles coated in sesame-ginger dressing saved me from several nights of overheated takeout regret.
Last summer I brought a huge batch to a rooftop potluck and watched it disappear in fifteen minutes flat. My friend Sarah who claims to hate cilantro went back for thirds and finally admitted maybe she had been wrong all along. Theres something about the way the sesame oil clings to the noodles that makes people absolutely helpless against seconds.
Ingredients
- 250 g dried soba noodles or rice noodles: Soba has this nutty earthiness that stands up beautifully to bold Asian flavors but rice noodles work if you need it gluten free
- 1 medium carrot julienned: The crunch here is non negotiable and the orange color makes everything look so vibrant against the pale noodles
- 1 small red bell pepper thinly sliced: Sweet and crisp with this gorgeous red hue that makes the whole bowl feel festive
- 1 cucumber seeded and julienned: English cucumbers work best here since they have fewer seeds and stay crunchier longer
- 3 spring onions finely sliced: These add a sharp bite that cuts through the rich sesame dressing perfectly
- 50 g red cabbage thinly shredded: The slight bitterness balances the honey in the dressing and adds incredible texture
- 2 tbsp fresh cilantro chopped: If youre one of those cilantro haters try basil or mint instead but do use some kind of fresh herb
- 3 tbsp soy sauce: Use tamari if you need this to be gluten free it tastes almost identical
- 2 tbsp rice vinegar: This adds brightness without being too harsh like some other vinegars can be
- 2 tbsp toasted sesame oil: Do not skip the toasted part regular sesame oil lacks that deep nutty flavor
- 1 tbsp honey or maple syrup: Just enough to round out the sharpness and help the dressing cling to every strand
- 1 tbsp fresh ginger finely grated: Fresh ginger has this zingy heat that you absolutely cannot get from the powdered stuff
- 1 garlic clove minced: One clove is plenty since it will be eaten raw and you do not want it to overpower everything else
- 1 tsp Sriracha or chili sauce optional: Leave it out if you are spice sensitive but I think it makes the dish sing
- 1 tbsp toasted sesame seeds: These get whisked right into the dressing for subtle texture throughout
- 2 tbsp roasted peanuts or cashews roughly chopped: The saltiness from roasted nuts is the perfect finishing touch
- 1 tbsp additional sesame seeds: Extra for sprinkling on top because presentation matters even for casual weekday lunches
Instructions
- Cook the noodles just right:
- Boil them according to the package but err on the side of undercooked since they will soften more when dressed then rinse immediately under freezing cold water to stop the cooking and wash away excess starch.
- Prep your vegetables:
- While the water boils slice all your vegetables into thin matchsticks and keep them separate until you are ready to toss everything together.
- Make the dressing:
- Whisk the soy sauce vinegar sesame oil honey ginger garlic Sriracha and sesame seeds in a small bowl until the honey dissolves completely and everything looks emulsified.
- Combine everything:
- Put the cooled noodles and all those gorgeous vegetables in your largest bowl pour the dressing over and use tongs to toss until every single strand is coated.
- Finish with toppings:
- Divide between bowls and scatter those roasted peanuts and extra sesame seeds on top right before serving so they stay crunchy.
Pin it My roommate used to request this every Sunday night for the week ahead and eventually started making huge batches to take to work. She called it her lunch salvation because it held up so much better than leafy salads that got sad and wilted by noon. Now whenever I smell toasted sesame oil I think of our tiny kitchen counter covered in Tupperware containers.
Make It Your Own
The beauty of this recipe is how forgiving it is when you need to use up whatever vegetables are languishing in your crisper drawer. I have made it with shredded Brussels sprouts in winter and sugar snap peas in spring and it never fails to taste fresh and exciting.
Protein Additions
While this is perfectly satisfying on its own sometimes you need something more substantial especially for dinner. Leftover grilled chicken sliced thin works beautifully as does seared tofu or cooked shrimp tossed in at the very end.
Serving Suggestions
This salad wants to be eaten outside on a blanket with good wine and even better company. I like to serve it with icy white wine or sparkling water with plenty of lemon but iced green tea is perfect if you want to keep it non alcoholic.
- Chill your serving bowls for ten minutes before plating
- Squeeze fresh lime over each portion right before eating
- Have extra Sriracha on the table for the spice lovers
Pin it This cold noodle salad has become my go to for feeding a crowd because it serves a crowd looks stunning and actually gets better as it sits. Make it once and it will likely save you from many a hot night dreading the kitchen.
Frequently Asked Questions
- → What noodles work best for this salad?
Soba noodles are traditional, but rice noodles or other thin Asian-style noodles can be used as alternatives.
- → Can the dressing be made ahead of time?
Yes, the sesame-ginger dressing can be prepared in advance and refrigerated for up to two days, allowing flavors to meld nicely.
- → How can I make this dish gluten-free?
Substitute tamari for soy sauce and use rice noodles instead of soba to accommodate gluten-free needs.
- → Is it possible to add protein to this dish?
Yes, grilled chicken, cooked shrimp, or tofu can be added for extra protein without altering the fresh flavor profile.
- → What toppings enhance the texture and flavor?
Roasted peanuts or cashews and additional toasted sesame seeds add a pleasant crunch and nutty taste.