Chilled Sesame-Ginger Noodle Salad with Julienned Vegetables

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 developed and reviewed.

Cold wheat noodles tossed in a zesty sesame-ginger dressing with crisp julienned carrots, cucumber, and scallions for a refreshing Asian-inspired salad. This Asian Fusion-inspired vegetarian recipe, ready in about 25 minutes, pairs wheat noodles, carrots, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Cook: 10 min Serves 4 Asian Fusion cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a rolling boil. Add 8 ounces wheat noodles and cook for 6-8 minutes until tender but firm. Drain and rinse under cold water to cool completely.
  2. Step 2: In a large mixing bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, 1 teaspoon grated fresh ginger, 1 tablespoon honey, and 1/4 teaspoon red pepper flakes until smooth.
  3. Step 3: Add the cooled noodles to the bowl along with 2 julienned carrots, 1 julienned cucumber, and 3 thinly sliced scallions. Toss gently to coat all ingredients in the dressing.
  4. Step 4: Sprinkle 1 tablespoon toasted sesame seeds on top and chill for 30 minutes before serving to allow flavors to meld.

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