Sesame Noodle Salad

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Shake up your salad game with this quick and easy Sesame Noodle Salad recipe. This Asian-inspired dish is packed full of veggies, topped with a made from scratch sesame ginger dressing, making it delicious AND nutritious! It’s one of my most popular recipes from way back in 2010 with all 5-star reviews. Try it for yourself!

 

Ingredient Notes

Here’s a quick look at what you’ll need to make this sesame noodle salad. Most of the ingredients are easy to find at Asian markets or your local grocery store.

For salad:

• Whole Wheat Spaghetti Noodles- These will be our noodles for the salad.
• Red Bell Pepper – You can use another color of pepper if you’d like; just know that they have slightly different tastes.
• Savoy Cabbage – This has a milder flavor than regular napa cabbage. You can use either here.
• Green Onions – Great subtle onion taste.
• Carrots – A great source of beta-carotene and color in this dish.
• Cashews – For a crunchy, nutty topping.
• Cilantro – For garnish and for taste.
• Ramen Noodles – Another element of crunch; just use the plain kind here.

For dressing:

• Garlic – Fresh garlic adds a savory flavor to the homemade dressing.
• Ginger – A super important flavor for any Asian dish. I used fresh ginger!
• Soy Sauce – To add umami and saltiness.
• Brown Sugar – To balance out acidity and salt.
• Sesame Oil – This is where that sesame flavor comes from.
• White Wine Vinegar – You can also use rice vinegar, apple cider vinegar or plain white vinegar.
• Pantry Staples: Avocado oil (or other light colored oil), salt + black pepper

How to Make Sesame Noodle Salad

One of the best things about this salad is that it tastes great warm or cold. Serve it right after making it, or chill it and enjoy it the next day. For full recipe details and measurements, see the printable recipe card below.

Step 1: Make the Sesame Dressing

In a small bowl, whisk garlic, ginger, soy sauce, brown sugar, sesame oil, vinegar, canola oil, salt and black pepper together. Set aside. 

Step 2: Cook Spaghetti to Al Dente

In a large pot of water, cook spaghetti until al dente- you want it to be chewy, not soft and mushy. Drain pasta and toss with half of the prepared dressing while it is still warm. Set aside. 

Step 3: Combine Vegetables, Spaghetti and Dressing

In a large bowl, toss all chopped vegetables (red pepper, cabbage, green onions, and carrots) together. Add in cooked noodles and mix. Pour in remaining dressing and toss to coat. At this point, it all should be lukewarm. It’s really good like this, or you can refrigerate it until it’s cold. 

Step 4: Serve

Once you’re ready to eat, top the salad with crushed ramen noodles, cashews and cilantro.

Tips for Success

• Don’t overcook the spaghetti: Cook it just until al dente so the noodles stay firm after they absorb the dressing and hold up well when tossed with the vegetables.
• Toss the noodles while they’re warm: Warm noodles absorb the dressing better, which helps the sesame and ginger flavors work their way through the salad.
• Taste before serving: The flavor can change as the noodles absorb the dressing. Give the salad a taste and add a little more soy sauce or vinegar if it needs more seasoning or brightness.
• Keep the crunchy toppings separate: If making the salad ahead, store the crushed ramen noodles and cashews separately and add them just before serving so they stay crunchy.
• Don’t skip the fresh ginger: Fresh ginger gives the dressing a stronger, brighter flavor than dried ginger and works especially well with the sesame oil and soy sauce.

What to Serve With Sesame Noodle Salad

• Orange Chicken – Sweet and savory chicken adds a nice contrast to the fresh, crunchy salad.
• Asian Baked Salmon – Rich, flaky salmon balances the lighter noodles and fresh vegetables.
• Kung Pao Chicken – Spicy, savory chicken pairs well with the salad’s cool crunch.
• Easy Pork Potstickers – Crispy potstickers pair well with the crunchy salad.
• Beef and Broccoli – Tender beef and savory sauce pair well with the noodles and vegetables.
• Cauliflower Fried Rice – Simple fried rice adds another veggie-packed side to the meal.
• Crab Rangoon – Crispy wrappers and creamy filling add a nice contrast to the crunchy salad.

This sesame noodle salad is an easy addition to any meal and one you can enjoy warm or cold. The printable recipe card is below. I hope you enjoy it, friends!

Sesame Noodle Salad Variations

• No Nuts? If you don’t have cashews, then use almonds or peanuts. The nuts are optional, too, so if you don’t have them on hand, it’s not the end of the world.
• Vegetables: Feel free to switch out the fresh veggies for ones your family will like/what you have in the fridge. Bell peppers, snow peas, green beans, or broccoli slaw would be good options- if you like them. The dressing is pretty strong, so it makes vegetables more palatable for picky eaters.
• Noodles: Feel free to use a different type of noodles if you like- angel hair pasta, brown rice noodles, or various Japanese noodles like lo mein noodles or buckwheat soba noodles.

More Asian Inspired Recipes to Try!

• Pan Fried Sesame Butternut Squash Noodles
• Chinese Chicken Salad Recipe
• Asian Chicken & Orzo Salad
• 15 Minute Chow Mein Recipe
• Chinese Chop Salad

Storage + Make Ahead Directions

If you’re planning to save some for later, keep the ramen noodles and cashews separate until you’re ready to serve. They’ll lose their crunch if they sit in the salad overnight.

Store the salad in an airtight container in the refrigerator for up to 5 days. The flavors have more time to come together as it sits, so it’s a great make-ahead option. Add the ramen, cashews, and cilantro just before serving.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.