Asian Sesame Noodle Salad (Printer version)

Chilled soba noodles with crisp cucumbers, carrots, edamame, and creamy sesame dressing delivers fresh, light flavors.

# What You'll Need:

→ Noodles

01 - 9 oz soba noodles or thin spaghetti

→ Vegetables

02 - 1 medium cucumber, julienned
03 - 2 medium carrots, julienned
04 - 1 cup (5.3 oz) shelled cooked and cooled edamame
05 - 2 spring onions, thinly sliced
06 - 2 tbsp toasted sesame seeds

→ Sesame Dressing

07 - 3 tbsp tahini or toasted sesame paste
08 - 2 tbsp soy sauce (or tamari for gluten-free)
09 - 1 tbsp rice vinegar
10 - 1 tbsp toasted sesame oil
11 - 1 tbsp honey or maple syrup
12 - 1 tsp freshly grated ginger
13 - 1 clove garlic, finely minced
14 - 2–3 tbsp water, to thin dressing as needed

→ Optional Garnishes

15 - Fresh cilantro or mint leaves
16 - Crushed peanuts or cashews
17 - Lime wedges

# Directions:

01 - Boil noodles following package directions until tender. Drain, rinse under cold water, and set aside to cool completely.
02 - Whisk tahini, soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and 2 tablespoons water in a large bowl until smooth and pourable. Add extra water if needed.
03 - Add cooled noodles, cucumber, carrots, and edamame to the dressing. Toss gently to coat evenly.
04 - Sprinkle spring onions and toasted sesame seeds on top. Add optional garnishes if desired.
05 - Refrigerate salad for at least 10 minutes to enhance flavors before serving.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can have lunch on the table before your coworkers have finished their emails.
  • The dressing is the real star—tahini and sesame oil create this creamy richness that somehow feels light at the same time.
  • It's the kind of salad that actually tastes better when it sits, so meal prep becomes your friend instead of your burden.
02 -
  • Don't oversoak your noodles—they'll go mushy and absorb the dressing unevenly, which means some bites taste like pure tahini and others taste like plain noodles.
  • The dressing thickens slightly as it sits, so if you're making this ahead, thin it with a splash more water right before serving or the whole thing will feel gluey.
  • Add your spring onions and sesame seeds right before serving, not earlier, because they're what keep the dish from feeling soggy and remind you that this came from actual plants and not a box.
03 -
  • Keep a bottle of toasted sesame oil in your pantry because once you taste what it can do to a simple dish, you'll find yourself adding it to everything.
  • If you're cooking for a crowd, double the dressing recipe and mix everything in a larger bowl—it's easier to coat everything evenly and you'll have extra for drizzling.
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