Toasted Sesame Noodle Salad with Burmese Chili-Lime Dressing

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

Cold noodles tossed with toasted sesame seeds and a bright chili-lime dressing reminiscent of Burmese street flavors. This asian-inspired salads ready in about 20 minutes blends rice vermicelli noodles, sesame seeds, scallions, thinly sliced 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 320 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: 15 min Cook: 5 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a boil and add 6 oz rice vermicelli noodles. Cook for 3-4 minutes until tender but still firm, then drain and rinse under cold water to stop cooking.
  2. Step 2: In a dry skillet over medium heat, toast 3 tbsp sesame seeds for 3-4 minutes until golden and fragrant, stirring frequently to avoid burning. Set aside to cool.
  3. Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp brown sugar, 2 tbsp vegetable oil, 1 minced garlic clove, 1/2 tsp red chili flakes, and 1/2 tsp salt until sugar dissolves.
  4. Step 4: In a large mixing bowl, combine drained noodles with 3 thinly sliced scallions, 1 julienned carrot, 1 julienned cucumber, and 1/4 cup chopped fresh cilantro.
  5. Step 5: Pour the chili-lime dressing over the noodles and toss gently to coat evenly.
  6. Step 6: Sprinkle the toasted sesame seeds on top and toss lightly one more time before serving chilled or at room temperature.

Frequently asked questions

How long does Toasted Sesame Noodle Salad with Burmese Chili-Lime Dressing take to make?

Total time is about 20 minutes (15 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Toasted Sesame Noodle Salad with Burmese Chili-Lime 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 Toasted Sesame Noodle Salad with Burmese Chili-Lime 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 Toasted Sesame Noodle Salad with Burmese Chili-Lime 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.

What goes well with Toasted Sesame Noodle Salad with Burmese Chili-Lime Dressing?

Asian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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