Description
The Asian Noodle Salad with Sesame-Ginger Sauce is a simple yet flavorful dish made with noodles, fresh vegetables, and a tangy, savory sauce. The noodles are typically rice noodles or any other favorite Asian noodle type, such as soba or udon. The salad is then mixed with a sesame-ginger dressing that infuses every bite with a rich, aromatic flavor.
Ingredients
For the Salad:
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8 oz (225g) rice noodles (or substitute with soba or udon noodles)
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1 cup shredded carrots
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1 cup red cabbage, thinly sliced
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1 cucumber, julienned
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1/2 cup red bell pepper, thinly sliced
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1/4 cup green onions, sliced
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1/4 cup cilantro, chopped (optional, for garnish)
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1 tbsp sesame seeds (optional, for garnish)
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1/4 cup roasted peanuts (optional, for garnish)
For the Sesame-Ginger Sauce:
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3 tbsp sesame oil
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2 tbsp soy sauce (or tamari for gluten-free)
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1 tbsp rice vinegar
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1 tbsp honey or maple syrup (for a vegan option)
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1 tbsp freshly grated ginger
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1 garlic clove, minced
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1 tsp chili flakes (optional for a bit of heat)
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1 tsp lime juice (optional, for extra tang)
Instructions
Begin by bringing a large pot of water to a boil. Add your rice noodles (or your preferred noodles, like soba or udon) and cook according to the package instructions. For rice noodles, this typically takes around 4-6 minutes. Once cooked, drain and rinse the noodles under cold water to stop the cooking process and keep them from becoming mushy. Set aside.
While the noodles are cooking, prep the vegetables. Julienne the cucumber, slice the red bell pepper thinly, shred the carrots, and thinly slice the cabbage. Slice the green onions as well. These vegetables will add color, texture, and flavor to your salad.
In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, freshly grated ginger, minced garlic, chili flakes (if you want some heat), and lime juice (if using). Taste the sauce and adjust it to your liking. If you prefer a sweeter sauce, feel free to add a bit more honey or maple syrup. This sauce will be the flavor base that ties the salad together, so make sure it’s to your liking.
In a large bowl, combine the cooked noodles, prepared vegetables (carrots, cucumber, bell pepper, cabbage, and green onions). Pour the sesame-ginger sauce over the top and toss everything gently until it’s well-coated in the dressing.
Serve the salad immediately, garnishing with chopped cilantro, sesame seeds, and roasted peanuts, if desired. The salad can be served chilled or at room temperature, making it a versatile dish for any occasion.
Notes
This Asian noodle salad tastes even better after chilling for 30 minutes, allowing the flavors to meld. Store leftovers in an airtight container in the fridge for up to 2 days—just give it a quick toss before serving!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Asian
Keywords: Asian Noodle Salad with Sesame-Ginger Sauce