Asian-Style Sesame Ginger Noodle Salad
Cold noodles tossed in a bright sesame ginger dressing with crunchy vegetables for a refreshing and light meal. This asian-inspired salads (vegetarian) ready in about 20 minutes pairs rice noodles, large, julienned carrot, medium, thinly sliced red bell pepper 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 280 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.
Ingredients
- 8 oz rice noodles
- 1 large, julienned carrot
- 1 medium, thinly sliced red bell pepper
- 1 medium, seeded and julienned cucumber
- 3, thinly sliced green onions
- 1/4 cup, chopped fresh cilantro
- 2 tbsp toasted sesame seeds
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp, grated fresh ginger
- 1 tbsp honey
- 1, minced garlic clove
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Bring a large pot of water to a boil. Add 8 oz rice noodles and cook according to package instructions until just tender, about 4-5 minutes. Drain and rinse under cold water to stop cooking; set aside.
- Step 2: In a large mixing bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp sesame oil, 1 tbsp grated fresh ginger, 1 tbsp honey, 1 minced garlic clove, and 1/4 tsp red pepper flakes until well combined.
- Step 3: Add the cooled noodles to the dressing along with 1 large julienned carrot, 1 medium thinly sliced red bell pepper, 1 medium seeded and julienned cucumber, 3 thinly sliced green onions, and 1/4 cup chopped fresh cilantro. Toss gently to combine.
- Step 4: Sprinkle 2 tbsp toasted sesame seeds over the top and serve chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Asian-Style Sesame Ginger Noodle Salad take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Asian-Style Sesame Ginger Noodle Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.
Can I substitute ingredients in Asian-Style Sesame Ginger Noodle Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Asian-Style Sesame Ginger Noodle Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Asian-Style Sesame Ginger Noodle Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
