Cold Asian Noodle Salad with Toasted Sesame and Ginger Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing chilled noodle salad tossed with crunchy vegetables and a tangy sesame ginger dressing. This asian-inspired asian fusion (vegetarian) ready in about 35 minutes blends ounces rice noodles, medium, julienned carrots, medium, thinly sliced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 290 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 20 min Cook: 15 min Serves 4 Asian cuisine 290 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Cold Asian Noodle Salad with Toasted Sesame and Ginger Dressing take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Cold Asian Noodle Salad with Toasted Sesame and Ginger Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Cold Asian Noodle Salad with Toasted Sesame and Ginger Dressing?

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 Cold Asian Noodle Salad with Toasted Sesame and Ginger Dressing 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 Cold Asian Noodle Salad with Toasted Sesame and Ginger Dressing 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.

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