Cold Sesame Noodle Salad

Name: Cold Sesame Noodle Salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4.0
Ingredients: 8 oz spaghetti or udon noodles; 1 cup shredded carrots; 1 cup chopped cucumber; 1 red bell pepper, sliced; 2 green onions, chopped; 3 tbsp sesame oil; 2 tbsp soy sauce (like Kikkoman); 1 tbsp rice vinegar; 1 tbsp creamy peanut butter; 1 tsp honey or sugar; 1 clove garlic, minced; 1 tsp grated ginger; Sesame seeds for garnish

Highlighted under: Simple Speedy Plates

Summer heat has hit, and honestly, the last thing I want to do is stand over a hot stove. So, I rustled up this Cold Sesame Noodle Salad that’s full of flavor and crunch. It’s a breeze to make and costs about $7-9, depending on what you have in your pantry. These noodles are refreshing and light, perfect for a warm day when you just can’t do another hot meal. Plus, it keeps well in the fridge, so you’ll have something ready for lunch the next day. I promise, it's as easy as boiling noodles and tossing things together.

Created by

The Globalbitesrecipes Team

Last updated on 2026-05-21T22:54:19.287Z

Why I Keep Making This

Crispy veggies add a nice crunch
The dressing comes together in just minutes
Leftovers are even better the next day

Getting the Texture Right for Cold Sesame Noodle Salad

When it comes to the noodles, you want them to be al dente—not mushy. I recommend checking them a minute or two before the package instructions say they’re done. After draining, rinsing under cold water is key; it not only stops the cooking but helps wash off excess starch, which keeps them from gluing together later on.

As for the veggies, the slicing technique matters. A sharp knife or a julienne peeler will give you those delightful thin strips that add nice crunch and make the salad so pleasant to eat. Honestly, if you're in a rush, rough chopping works fine too, but those thin slices really do create a more enjoyable texture.

Ingredient Notes

For the dressing, using a good quality sesame oil makes a noticeable difference. If you don't have rice vinegar, try apple cider vinegar as a substitute. It will change the taste slightly, but it’ll still be tasty. The peanut butter helps the dressing stick to the noodles, but if you're allergic or just not a fan, tahini can work well too.

And don’t skip the honey or sugar, even if it seems like a small amount. A touch of sweetness balances out the saltiness of the soy sauce. I often adjust the amount based on how sweet I want it; don’t hesitate to try it as you mix!

Ingredients

Noodles and Veggies

8 oz spaghetti or udon noodles
1 cup shredded carrots
1 cup chopped cucumber
1 red bell pepper, sliced
2 green onions, chopped

Dressing

3 tbsp sesame oil
2 tbsp soy sauce (like Kikkoman)
1 tbsp rice vinegar
1 tbsp creamy peanut butter
1 tsp honey or sugar
1 clove garlic, minced
1 tsp grated ginger
Sesame seeds for garnish

Instructions

Cook the Noodles

Start by bringing a pot of salted water to a boil. Toss in the noodles and cook according to package instructions, usually about 8 minutes. Give them a stir so they don’t stick together. Once they’re al dente, drain and rinse them under cold water to stop the cooking, then set aside.

Prep the Veggies

While the noodles are cooking, wash and chop your veggies. I like to use a sharp knife for the bell pepper and a julienne peeler for the carrots; it makes them super thin and crunchy. Throw everything into a big bowl along with the green onions.

Make the Dressing

In a separate bowl, whisk together the sesame oil, soy sauce, rice vinegar, peanut butter, honey, garlic, and ginger. Keep mixing until it's super smooth. If it feels too thick, add a splash of water to loosen it; nobody wants a gloppy dressing.

Combine Everything

Add the cooled noodles to the bowl with the veggies. Pour over that lovely dressing and toss everything together until well coated. Honestly, I usually just use my hands for this part; it gets everything nice and mixed. If it looks a little dry, add another drizzle of sesame oil.

Serve it Up

Serve the salad chilled or at room temperature. Sprinkle some sesame seeds on top for that extra crunch. You can also add some grilled chicken or tofu if you need more protein, but it’s honestly great just as it is. Enjoy!

What to Serve with Cold Sesame Noodle Salad

This dish shines on its own, but it pairs beautifully with grilled proteins like chicken or tofu if you’re looking to add some extra substance. Shrimp could also be a lovely choice, just toss them on the grill for a few minutes until they’re opaque. You might also consider serving it alongside a simple cucumber salad, which complements the sesame flavors nicely.

For a night in, why not wrap up some spring rolls? They’re light, and the fresh veggies add a nice contrast to the noodles. Plus, the dipping sauces can be a fun, interactive element to the meal.

Make-Ahead Tips

This salad is a champion when it comes to leftovers. I often make a double batch so I can enjoy it for lunch the next day. You can keep it in the fridge for about 3 days, and the flavors actually meld together beautifully overnight, making it even more tasty.

If you do make it ahead, I recommend keeping the dressing separate until you're ready to eat. This way, the veggies stay crisp and fresh. Just remember to give everything a light toss with a splash of sesame oil if it looks a bit dry when you're serving.

Questions About Recipes

→ Can I make this salad ahead of time?

Absolutely. Just keep the dressing separate until you’re ready to eat so your veggies don't get soggy.

→ What if I don't like peanut butter?

You can swap it out for tahini or just leave it out entirely. The salad will still be good without it.

→ How long does this keep in the fridge?

It should be good for about 3 days. Just remember to stir it before serving to mix up the dressing again.

→ Can I add protein to this dish?

For sure! Grilled chicken, shrimp, or even some crispy tofu would be great additions. Just cook them separately and toss them in when you’re ready to eat.