Sesame-Ginger Noodle Salad with Cucumber

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Cool, refreshing noodles tossed in a tangy sesame-ginger dressing, layered with crisp cucumber for a light summer dish. This asian-inspired salads (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.

★ 3.5 (11 ratings) Prep: 15 min Cook: 10 min Serves 2 Asian cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Sesame-Ginger Noodle Salad with Cucumber take to make?

Total time is about 25 minutes (15 min prep + 10 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 Sesame-Ginger Noodle Salad with Cucumber?

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 rice noodles from drying out.

Can I substitute ingredients in Sesame-Ginger Noodle Salad with Cucumber?

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 Cucumber for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Cucumber 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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