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

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.

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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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