Discover the delightful Sesame Ginger Noodle Salad with this easy recipe! Packed with colorful veggies and a tangy dressing, this dish is perfect for lunch or a light dinner. In just 30 minutes, you can create a vibrant meal that’s both healthy and satisfying. Ready to impress your taste buds?
8 ounces rice noodles
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 cucumber, julienned
¼ cup green onions, sliced
¼ cup fresh cilantro, chopped
¼ cup sesame seeds (toasted)
For the dressing:
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons sesame oil
1 tablespoon ginger, grated
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar
1 clove garlic, minced
![To make a great sesame ginger noodle salad, you'll need some key ingredients. Here’s a list of the main items: - 8 ounces rice noodles - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1 cucumber, julienned - ¼ cup green onions, sliced - ¼ cup fresh cilantro, chopped - ¼ cup sesame seeds (toasted) These ingredients bring bright colors and flavors to the dish. The rice noodles serve as the base, while the veggies add crunch and nutrition. The dressing makes this salad shine. Here’s what you will need: - 3 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons sesame oil - 1 tablespoon ginger, grated - 1 tablespoon honey or maple syrup - 1 tablespoon rice vinegar - 1 clove garlic, minced This dressing balances salty, sweet, and tangy notes. It coats the noodles and veggies perfectly. Feel free to mix and match! Here are some ideas for substitutions and add-ons: - Swap rice noodles for soba noodles or quinoa for a different texture. - Use any colorful veggies you like: snap peas, radishes, or even broccoli. - Add protein like grilled chicken, shrimp, or tofu for a heartier meal. - For a spicy kick, add a dash of chili flakes or sriracha. These options let you customize the salad to your taste and what you have at home. For the full recipe, check out the detailed steps. Start by boiling water in a large pot. Make sure the water is at a rolling boil. Add 8 ounces of rice noodles to the pot. Cook them for about 5-7 minutes, or as the package says. When the noodles are soft, drain them in a colander. Rinse them under cold water. This helps to stop the cooking and keep them from sticking together. While the noodles cook, prepare your vegetables. Grab a cutting board and a sharp knife. Shred 1 cup of carrots using a grater. Thinly slice 1 red bell pepper. Julienne 1 cucumber into long, thin strips. Chop ¼ cup of green onions and ¼ cup of fresh cilantro. Keep the veggies ready to mix into your salad. In a small bowl, combine the dressing ingredients. Start with 3 tablespoons of soy sauce. Add 2 tablespoons of sesame oil for a rich flavor. Grate 1 tablespoon of ginger and put it in the bowl. Add 1 tablespoon of honey or maple syrup for sweetness. Mix in 1 tablespoon of rice vinegar and 1 clove of minced garlic. Whisk everything together until well combined. In a large mixing bowl, add the cooked rice noodles. Then, toss in the shredded carrots, sliced bell pepper, julienned cucumber, and chopped green onions and cilantro. Pour the dressing over all the ingredients. This is where the magic happens! Gently toss all the ingredients to coat them in the dressing. For a crunchy touch, sprinkle ¼ cup of toasted sesame seeds on top. You can serve the salad right away or chill it in the fridge for 15-30 minutes. This allows the flavors to blend. Present it in a large bowl, and add some extra cilantro and sesame seeds for a beautiful look. Enjoy this fresh, quick meal! Check the [Full Recipe] for detailed steps and tips. When cooking rice noodles, always start with boiling water. This step is key. Add the noodles and stir them gently. It helps them cook evenly. Follow the package instructions for timing, usually about 5-7 minutes. After cooking, drain the noodles well. Rinse them under cold water to stop cooking. This keeps them from getting mushy. A little oil can prevent them from sticking together. Fresh herbs can take your salad to new heights. I love using cilantro for its bright flavor. Add it right before serving for the best taste. You can also try mint or basil. These herbs pair well with the sesame dressing and add freshness. For a little kick, consider adding some chopped green onions. They add a nice crunch and sharp taste. The dressing is where you can make this salad your own. If you like it sweeter, add more honey or maple syrup. For a tangy kick, increase the rice vinegar. You can also swap soy sauce with tamari if you need it gluten-free. Taste the dressing as you mix it, and adjust until it’s just right for you. This way, every bite of your noodle salad will be perfect. For the full recipe, make sure to check it out! {{image_2}} You can easily add protein to your sesame ginger noodle salad. Some great options include: - Grilled chicken - Shrimp - Tofu (firm or extra-firm) - Edamame Each protein brings a unique flavor and texture. Grilled chicken adds a smoky taste. Shrimp gives a sweet, briny punch. Tofu can soak up flavors well. Edamame gives a nice crunch and is packed with protein. Feel free to swap in your favorite veggies! You can use: - Snap peas for crunch - Broccoli florets for a hearty bite - Red cabbage for color and texture - Avocado for creaminess Mixing different vegetables keeps your salad fresh and exciting. Each swap can change the dish's flavor and feel. To keep the salad gluten-free, use tamari instead of soy sauce. For a vegan option, replace honey with maple syrup. You can also choose gluten-free rice noodles. These simple swaps make the salad accessible for all diets. You can enjoy this dish while keeping it healthy and inclusive. For the full recipe, check back to the main section! You can store any leftover sesame ginger noodle salad in an airtight container. Keep it in the fridge for up to two days. The noodles and veggies stay fresh and tasty this way. It’s best to keep the dressing separate if possible. This helps maintain the crunchiness of the vegetables. Freezing this noodle salad is not recommended. Noodles can become mushy once thawed. Plus, fresh veggies lose their crunch in the freezer. If you want to prepare ahead, make the dressing and chop the veggies. Store them separately. You can cook the noodles fresh later. If you want to enjoy the salad warm, gently reheat the noodles first. Place them in a pot with a little water over low heat. Stir until warmed through. Avoid high heat to prevent overcooking. After warming, mix in the cold veggies and dressing. This keeps your salad fresh and delicious. For the full recipe, check it out in the main section. To make this salad vegan, swap honey for maple syrup. Use tamari instead of soy sauce for a gluten-free option. The rest of the ingredients are plant-based, so you’re good to go! Yes, you can prepare this salad in advance. Make the noodles and cut the veggies ahead of time. Just store them separately in the fridge. Mix them with the dressing when you are ready to eat. This keeps everything fresh and crunchy. A typical serving of this salad has about 250 calories. It contains: - 5 grams of protein - 11 grams of fat - 36 grams of carbs It offers vitamins and minerals from fresh veggies. It’s a balanced meal or side dish. To boost the crunch, add nuts or seeds. Try sliced almonds or chopped peanuts. You can also add crispy rice or fried shallots. These will make each bite extra fun! You learned how to make a tasty Sesame Ginger Noodle Salad. We discussed the main ingredients, step-by-step cooking, and storage tips. You can swap veggies or add protein for your taste. Feel free to try the tips for the best flavor and enjoy leftovers easily. I hope you feel inspired to create your version of this fresh salad. Enjoy your meal!](https://recipespursuit.com/wp-content/uploads/2025/06/4b7e00d0-a695-4b36-ae89-3d363a158520-250x250.webp)