Cold Asian Noodle Salad with Toasted Sesame and Ginger Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing chilled noodle salad tossed with crunchy vegetables and a tangy sesame ginger dressing. This asian-inspired stir fry (vegetarian) ready in about 35 minutes pairs ounces rice noodles, medium, julienned carrots, medium, thinly sliced 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.

★ 4.5 (8 ratings) Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 290 cal/serving
Plan a meal with the AI →

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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

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 ounces rice noodles from drying out.

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.

What others are saying

Related recipes