Asian-Inspired Sesame Noodle Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light and crunchy noodle salad with sesame dressing, shredded carrots, and edamame for a nutritious twist on a classic dish. This Asian-inspired salad recipe (vegetarian, low sodium option), ready in about 35 minutes, pairs ramen noodles, carrots, edamame into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 4 Asian cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Cook 8 oz ramen noodles according to package instructions. Drain and rinse under cold water. Set aside to cool.
  2. Step 2: Grate 2 medium carrots into fine shreds. Remove edamame from pods and blanch in boiling water for 2 minutes. Drain and cool.
  3. Step 3: In a large bowl, combine cooled noodles, grated carrots, and blanched edamame. Finely chop 1/4 cup cilantro and add to the bowl.
  4. Step 4: In a small bowl, whisk together 2 tbsp sesame oil, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey. Pour the dressing over the noodle mixture. Toss until well coated. Sprinkle with 2 tbsp toasted sesame seeds before serving.

Related recipes