Cold Asian Noodle Salad with Toasted Sesame and Ginger Dressing

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A refreshing chilled noodle salad tossed with crunchy vegetables and a tangy sesame ginger dressing. This Asian fusion recipe (vegetarian), ready in about 35 minutes, pairs rice noodles, carrots, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.

Ingredients

• 8 ounces rice noodles
• 2 medium, julienned carrots
• 1 medium, thinly sliced red bell pepper
• 1 medium, julienned cucumber
• 3 stalks, chopped green onions
• 1/4 cup, chopped fresh cilantro
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil
• 1 tablespoon brown sugar
• 1 tablespoon, minced fresh ginger
• 2 cloves, minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons toasted sesame seeds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 8 ounces rice noodles and cook for 6-8 minutes until just tender. Drain and rinse under cold water to stop cooking.
2. Step 2: In a large bowl, combine 2 julienned medium carrots, 1 thinly sliced red bell pepper, 1 julienned medium cucumber, 3 chopped green onions, and 1/4 cup chopped fresh cilantro.
3. Step 3: In a small saucepan, heat 2 tablespoons toasted sesame oil over medium heat. Add 1 tablespoon minced fresh ginger and 2 minced garlic cloves, sauté for 1 minute until fragrant.
4. Step 4: Remove from heat and whisk in 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, and 1/4 teaspoon crushed red pepper flakes until sugar dissolves.
5. Step 5: Toss the cooled rice noodles with the vegetable mixture and pour the dressing over. Mix gently to coat thoroughly.
6. Step 6: Sprinkle 2 tablespoons toasted sesame seeds on top and refrigerate for at least 30 minutes before serving chilled.