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- 8 oz rice noodles - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1 cucumber, julienned - 1/2 cup green onions, chopped - 1/4 cup fresh cilantro, chopped - 1/4 cup sesame seeds - 1/4 cup sesame oil - 2 tablespoons soy sauce or tamari - 1 tablespoon fresh ginger, grated - 1 tablespoon honey or agave syrup - 1 tablespoon rice vinegar - 1 teaspoon chili flakes (optional) Gather these ingredients before you start. Fresh veggies make this dish vibrant. I love using rice noodles for their light texture. Shredded carrots add color and crunch. The red bell pepper gives sweetness and a lovely pop. Cucumber adds a refreshing bite, while green onions bring a hint of sharpness. Fresh cilantro elevates the flavor profile with its herbaceous notes. Finally, sesame seeds add a nutty finish that ties everything together. For the dressing, sesame oil is the star. It gives a rich, toasty flavor. Soy sauce or tamari brings umami, while fresh ginger adds zing. Honey or agave syrup balances the saltiness with sweetness. Rice vinegar gives a tangy kick, and chili flakes can add just the right amount of heat if you like it spicy. Mixing these ingredients creates a symphony of flavors. Each element plays a role in this salad's deliciousness. The balance of flavors is what makes this dish so enjoyable. {{ingredient_image_1}} - Boil water and cook rice noodles according to package instructions. - Drain and rinse under cold water. Cooking rice noodles is simple. First, bring a pot of water to a boil. Add the noodles and cook them until they are tender. This usually takes about 4 to 6 minutes. Keep an eye on them to avoid overcooking. Once done, drain the noodles in a colander. Rinsing them under cold water stops the cooking process. This step keeps the noodles from sticking together. - Combine shredded carrots, sliced red bell pepper, julienned cucumber, green onions, and chopped cilantro in a mixing bowl. Next, let’s prepare the veggies. Grab a large mixing bowl. Add the shredded carrots, sliced red bell pepper, julienned cucumber, green onions, and chopped cilantro. Each vegetable adds its own taste and crunch. Mixing these colors makes the salad look fresh and inviting. - Whisk sesame oil, soy sauce, grated ginger, honey, rice vinegar, and optional chili flakes together in a bowl. Now, we will make the dressing. In a separate bowl, whisk together the sesame oil, soy sauce, grated ginger, honey, rice vinegar, and chili flakes if you like some heat. This dressing is the star of the dish. It gives the salad its tangy and sweet flavor. - Add cooled noodles to the vegetable mix and drizzle the dressing over it; toss gently. It’s time to bring it all together. Add the cooled noodles to the bowl with the veggies. Drizzle the dressing over everything. Gently toss the mixture to coat the noodles and vegetables evenly. Be careful not to break the noodles; we want them to stay intact. - Sprinkle sesame seeds on top and lightly mix again. - Allow the salad to sit for 10 minutes before serving. Finally, sprinkle sesame seeds on top for added crunch. Lightly mix again to spread the seeds. Let the salad sit for about 10 minutes. This waiting time helps the flavors blend together beautifully. Your Sesame Ginger Noodle Salad is now ready to serve! To make your noodles just right, rinse them with cold water. This step stops the cooking process and keeps them from sticking. No one likes clumpy noodles in a fresh salad. Want to make this salad heartier? You can add proteins like chicken, shrimp, or tofu. These options not only boost flavor but also add more nutrition. Choose what you love most! For an extra burst of taste, add fresh herbs like mint or basil. These herbs lift the dish and add layers of flavor. Don’t be shy—experiment with different herbs to find your favorite mix. Pro Tips Chill Your Noodles: After rinsing the noodles, allow them to cool completely in the refrigerator for a firmer texture, which will enhance the salad's refreshing qualities. Fresh Herbs Matter: Use fresh cilantro and green onions for the best flavor. You can also add mint or basil for a unique twist. Customize Your Veggies: Feel free to add other vegetables like bell peppers, snap peas, or even cooked edamame to increase the nutritional value and color of your salad. Make It Ahead: This salad can be prepared a few hours in advance. Just keep the dressing separate until ready to serve to maintain freshness. {{image_2}} You can easily make this dish gluten-free. Just swap the rice noodles for any gluten-free noodles. Choices like rice vermicelli or zucchini noodles work great. This change keeps the salad light and delicious. Do you love heat? Add more chili flakes or Sriracha to the dressing. This will give your salad a spicy kick. Don't be shy! You can adjust the spice level to match your taste. Using seasonal veggies makes this salad even better. Try adding snow peas or bell peppers for a fresh touch. You can also mix in some radishes for a nice crunch. This way, you’ll have a salad that changes with the seasons, keeping it exciting and tasty! To keep your Sesame Ginger Noodle Salad fresh, place it in an airtight container. It stays good in the fridge for up to 3 days. This way, you can enjoy the flavors again without waste. If you prefer your salad warm, gently reheat it in the microwave. However, I find it tastes best cold. The crunchy veggies and tangy dressing shine when served chilled. When storing, it’s best to keep the dressing separate. This helps maintain the crispness of the vegetables and the noodles. Mix the dressing in just before serving for the best taste. Yes, you can make this salad ahead of time. To keep it fresh, add the dressing just before serving. This way, the noodles and veggies stay crisp and tasty. You can use several types of noodles. Soba, udon, or any pasta you like works well. Feel free to pick what you enjoy the most! To make this salad vegan, swap honey for agave syrup. Also, check that your soy sauce is gluten-free if you need it. This way, everyone can enjoy this dish! This blog post shows how to make a colorful and tasty salad. You learned about the main ingredients, like rice noodles and fresh veggies. I shared tips for cooking and storing leftovers, too. Lastly, feel free to adjust the recipe to suit your taste. Enjoy experimenting with different flavors and ingredients. Your salad can be unique!

Sesame Ginger Noodle Salad

A refreshing and vibrant noodle salad with a sesame ginger dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 8 oz rice noodles
  • 1 cup shredded carrots
  • 1 whole red bell pepper, thinly sliced
  • 1 whole cucumber, julienned
  • 0.5 cup green onions, chopped
  • 0.25 cup fresh cilantro, chopped
  • 0.25 cup sesame seeds
  • 0.25 cup sesame oil
  • 2 tablespoons soy sauce (or tamari for a gluten-free option)
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon honey or agave syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili flakes (optional)

Instructions
 

  • Begin by cooking the rice noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
  • In a large mixing bowl, combine the shredded carrots, sliced red bell pepper, julienned cucumber, green onions, and chopped cilantro.
  • In a separate bowl, whisk together the sesame oil, soy sauce, grated ginger, honey, rice vinegar, and chili flakes (if using) until well combined to create the dressing.
  • Add the cooled noodles to the bowl with the vegetables. Drizzle the dressing over the mixture, and toss everything together gently until the noodles and veggies are well coated.
  • Sprinkle sesame seeds on top and toss again lightly to mix.
  • Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

Notes

Serve in large bowls or individual plates garnished with additional cilantro and a sprinkle of sesame seeds for an appealing finish.
Keyword healthy, noodle salad, vegetarian