Sesame-Ginger Noodle Salad with Cucumber

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Cool, refreshing noodles tossed in a tangy sesame-ginger dressing, layered with crisp cucumber for a light summer dish. This Asian-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs rice noodles, rice vinegar, soy sauce into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1.5 tbsp sesame oil
• 1 tbsp grated fresh ginger
• 1 medium cucumber
• 3 medium scallions
• 1 tbsp toasted sesame seeds

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Instructions

1. Step 1: Cook rice noodles according to package instructions until al dente. Drain, rinse under cold water, and toss with 1 tsp sesame oil to prevent sticking.
2. Step 2: While noodles cook, whisk together 3 tbsp rice vinegar, 2 tbsp soy sauce, 1.5 tbsp sesame oil, and 1 tbsp grated ginger in a large bowl.
3. Step 3: Slice 1 medium cucumber into thin half-moons (about 1/4-inch thick). Finely chop 3 scallions (reserve 1 tbsp green parts for garnish).
4. Step 4: Add cucumber and half the scallions to the noodle bowl. Toss gently with the dressing until evenly coated.
5. Step 5: Divide salad into bowls, top with remaining scallions and 1 tbsp toasted sesame seeds. Serve chilled.