Sesame-Ginger Noodle Salad with Crisp Vegetables and Peanut Dressing
Chilled noodles tossed with crunchy vegetables and a savory peanut-ginger dressing, creating a refreshing Asian-inspired salad perfect for lunch or light dinner. This asian-inspired vegetarian (vegetarian) ready in about 25 minutes blends rice noodles, large, julienned carrot, 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 380 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.
Ingredients
- 8 oz rice noodles
- 1 large, julienned carrot
- 1 medium, thinly sliced red bell pepper
- 1 medium, julienned cucumber
- 3 stalks, thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 3 tbsp soy sauce
- 3 tbsp natural peanut butter
- 1 tbsp grated fresh ginger
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 3 tbsp water
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Bring a large pot of water to a boil. Add 8 oz rice noodles and cook according to package instructions, usually 4-5 minutes until tender but firm. Drain and rinse under cold water to stop cooking, then set aside.
- Step 2: In a large bowl, combine 1 large julienned carrot, 1 medium thinly sliced red bell pepper, 1 medium julienned cucumber, 3 thinly sliced green onions, and 1/4 cup chopped fresh cilantro.
- Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 3 tbsp natural peanut butter, 1 tbsp grated fresh ginger, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, and 3 tbsp water until smooth and creamy.
- Step 4: Add the cooled noodles to the bowl with the vegetables, then pour the peanut dressing over everything. Toss gently to coat all ingredients evenly.
- Step 5: Sprinkle 1 tbsp toasted sesame seeds over the salad before serving chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sesame-Ginger Noodle Salad with Crisp Vegetables and Peanut Dressing take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sesame-Ginger Noodle Salad with Crisp Vegetables and Peanut 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 Sesame-Ginger Noodle Salad with Crisp Vegetables and Peanut 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 Sesame-Ginger Noodle Salad with Crisp Vegetables and Peanut 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 Sesame-Ginger Noodle Salad with Crisp Vegetables and Peanut 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.
