Creamy Sesame Noodle Salad (30 Minutes!)


When the climate is sizzling, we discover ourselves craving cooling, satisfying meals that come collectively quick. Enter this 30-minute Creamy Sesame Noodle Salad! It’s contemporary, saucy, filling, SO flavorful, and scrumptious served heat or chilly.

We adore it for picnics within the park, as a facet dish for BBQs, or as a part of a summer time meal. Make it a meal by pairing with tempeh or grilled tofu or rooster skewers (recipes coming quickly!). Allow us to present you the way it’s accomplished!

Cilantro, tahini, soy sauce, ginger, rice vinegar, maple syrup, noodles, cucumber, sesame oil, lime, peanuts, green onion, and garlic

Recipe Inspiration

This sesame noodle salad is impressed by a Taiwanese dish known as Ma Jiang Mian (Chinese language Sesame Noodles). Our seek for the dish’s origin story got here up empty, however frequent substances appear to incorporate wheat-based noodles, soy sauce, sesame paste, vinegar, sesame oil, and sugar.

The next is our gluten-free non-obligatory, naturally sweetened, impressed model utilizing easy-to-access substances and a zippy taste twist. You’ll find a extra conventional model of the dish from The Woks of Life.

Tips on how to Make This Sesame Noodle Salad

It begins with cooking your favourite noodles, then whisking collectively a creamy, tremendous savory dressing that includes tamari (or soy sauce) and tahini. The flavour is balanced with rice vinegar and lime juice for brightness, maple syrup for sweetness, toasted sesame oil for richness and sesame vibes, and garlic and ginger for extra dimension.

It’s a type of dressings that’s so good you need to lick it from the spoon!

Whisking homemade sesame dressing in a bowl

Subsequent, we prep the veggies, which make this salad really feel tremendous contemporary.

Limes next to a cutting board with cucumbers, green onion, and cilantro

Combine them up with the sesame dressing, your favourite noodles, and chopped peanuts or cashews for crunch. And that’s it — it’s dinnertime, associates!

Bowl of sesame dressing, noodles, and julienned cucumbers

We hope you LOVE this sesame noodle salad! It’s:

Creamy
Saucy
Contemporary
Fast & simple
& SUPER flavorful!

We love bringing this salad to BBQs or picnics, or making ready it as a part of a summer time meal. It’s scrumptious served with tempeh, grilled tofu or rooster skewers (recipes coming quickly!), or alongside different Asian-inspired recipes.

Extra Satisfying Salads for Summer season

In the event you do this recipe, tell us! Depart a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, associates!

Cucumbers, lime, peanuts, and cilantro over a bowl of saucy noodles

Prep Time 15 minutes

Cook dinner Time 15 minutes

Complete Time 30 minutes

Servings 6 (~1-cup servings)

Course Facet

Delicacies Asian-Impressed, Chinese language-Impressed

Freezer Pleasant No

Does it hold? 2 Days

NOODLE SALAD

  • 8 oz. brown rice udon noodles (we like Lotus Meals // or sub different noodles corresponding to buckwheat soba or spaghetti // guarantee gluten-free as wanted)
  • 1 massive cucumber, peeling non-obligatory (we like peeling in stripes)
  • 1/2 cup thinly sliced inexperienced onion (2 stalks yield ~1/2 cup)
  • 1/2 cup loosely packed contemporary cilantro leaves
  • 1/3 cup roughly chopped roasted peanuts or cashews (calmly salted or unsalted)

SESAME DRESSING

  • 1/4 cup soy sauce or tamari* (guarantee gluten-free as wanted)
  • 3 Tbsp well-stirred tahini (we want the hulled, drippy type! See our tahini evaluation)
  • 2 Tbsp rice vinegar
  • 1 ½ Tbsp maple syrup
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp contemporary lime juice
  • 1 Tbsp minced contemporary ginger
  • 2 tsp minced garlic (2 cloves garlic yield ~2 tsp)
  • Cook dinner noodles in response to bundle directions then rinse in chilly water to chill them shortly and cease them from sticking collectively. Put aside to empty.

  • In the meantime, whisk collectively all of the sesame dressing substances in a big mixing bowl. Put aside.

  • Lower the cucumber in half lengthwise, then take away the seedy center with a spoon. Lower into 2-3-inch (5-8 cm) matchsticks roughly the identical width as cooked noodles.

  • Add the drained noodles and three/4 of the sliced cucumbers to the dressing bowl and stir effectively to mix. Optionally, switch to a serving platter.

  • High with the remaining cucumber, inexperienced onions, cilantro, and chopped peanuts. Garnish with additional lime wedges (non-obligatory). Get pleasure from straight away or chill for half-hour earlier than serving. It’s scrumptious served with tempeh or grilled tofu or rooster skewers (recipes coming quickly!).
  • Finest when contemporary. Leftover salad will hold saved within the fridge for as much as 2 days. Not freezer pleasant.

*If soy-free, use coconut aminos rather than soy sauce/tamari and begin with much less maple syrup as coconut aminos are naturally candy.
*Vitamin data is a tough estimate calculated with Lotus Meals Brown Rice Udon Noodles.

Serving: 1 cup Energy: 332 Carbohydrates: 40.6 g Protein: 10.5 g Fats: 15.5 g Saturated Fats: 2.4 g Polyunsaturated Fats: 3.8 g Monounsaturated Fats: 6.2 g Trans Fats: 0 g Ldl 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



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