Chilled Asian Noodle Salad with Sesame-Ginger Dressing

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Cold wheat noodles tossed with crisp vegetables and a savory sesame-ginger dressing, ideal for a refreshing outdoor picnic dish. This Asian Fusion-inspired salad recipe (vegetarian), ready in about 20 minutes, pairs thin wheat noodles, carrot, cucumber 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 thin wheat noodles
• 1 large, julienned carrot
• 1 medium, seeded and julienned cucumber
• 1 small, julienned red bell pepper
• 3, thinly sliced scallions
• 1/4 cup, chopped fresh cilantro
• 3 tbsp sesame oil
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp, grated fresh ginger
• 1 tbsp honey
• 1 clove, minced garlic
• 2 tbsp toasted sesame seeds

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Instructions

1. Step 1: Bring a large pot of water to a boil. Add 8 oz thin wheat noodles and cook for 4-5 minutes until just tender but firm to the bite. Drain and rinse under cold water to stop cooking, then drain well.
2. Step 2: In a large mixing bowl, combine the cooled noodles with 1 large julienned carrot, 1 medium seeded and julienned cucumber, 1 small julienned red bell pepper, 3 thinly sliced scallions, and 1/4 cup chopped fresh cilantro.
3. Step 3: In a separate small bowl, whisk together 3 tbsp sesame oil, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp freshly grated ginger, 1 tbsp honey, and 1 minced garlic clove until the dressing is smooth and aromatic.
4. Step 4: Pour the dressing over the noodle and vegetable mixture, tossing gently to coat everything evenly.
5. Step 5: Sprinkle 2 tbsp toasted sesame seeds over the salad and refrigerate for at least 30 minutes before serving chilled at your picnic.