Asian Sesame Noodle Salad (Printer View)

Fresh Asian noodle salad tossed with colorful vegetables and savory peanut dressing.

# Components:

→ Noodles

01 - 9 oz dried soba noodles or spaghetti
02 - 1 teaspoon sesame oil

→ Vegetables

03 - 1 cup shredded red cabbage
04 - 1 cup julienned carrots
05 - 1 bell pepper, thinly sliced
06 - 2 spring onions, thinly sliced
07 - 1/2 cup julienned cucumber
08 - 1/4 cup fresh cilantro leaves
09 - 1/4 cup roasted peanuts, roughly chopped

→ Peanut Dressing

10 - 1/4 cup creamy peanut butter
11 - 2 tablespoons soy sauce
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon honey or maple syrup
14 - 1 tablespoon toasted sesame oil
15 - 1 to 2 tablespoons warm water
16 - 1 teaspoon grated fresh ginger
17 - 1 small garlic clove, minced
18 - 1 teaspoon sriracha or chili sauce

→ Garnish

19 - 1 tablespoon toasted sesame seeds
20 - Extra cilantro and peanuts for serving

# Method:

01 - Bring a large pot of water to a boil and cook noodles according to package instructions. Drain thoroughly, rinse with cold water, and toss with sesame oil to prevent sticking. Set aside.
02 - In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, toasted sesame oil, ginger, and minced garlic. Gradually add warm water until the dressing reaches a pourable consistency. Stir in sriracha if desired.
03 - In a large bowl, combine cooled noodles with shredded cabbage, julienned carrots, sliced bell pepper, spring onions, cucumber, and fresh cilantro.
04 - Pour peanut dressing over the noodle and vegetable mixture. Toss thoroughly until all components are evenly coated with dressing.
05 - Transfer the salad to a serving platter or divide among individual bowls. Top with toasted sesame seeds, additional cilantro, and chopped peanuts.
06 - Serve immediately for warm noodles, or refrigerate for 20 minutes for a chilled salad. Store leftovers in an airtight container for up to 2 days, adding peanuts just before serving to maintain crunch.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and honestly tastes better than most restaurant versions.
  • The dressing is so good you'll find yourself making it again just to eat with a spoon (I won't judge).
  • Everything can be prepped ahead, making it perfect for meal prep or last-minute entertaining.
02 -
  • Don't skip cooling the noodles—warm noodles will continue cooking and turn to mush, changing the whole texture of the salad.
  • If you're making this ahead, store the dressed salad and garnishes separately, then combine just before eating, because peanuts lose their crunch when sitting in the dressing overnight.
03 -
  • Toast your own sesame seeds in a dry pan for about two minutes—you'll hear them pop slightly and smell their fragrance, which is when you know they're perfect.
  • If your peanut dressing breaks or feels too thick, add water one teaspoon at a time and whisk well; it'll come back together smoothly.
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