This light and refreshing salad is loaded with nutrient-packed veggies and herbs and is best served as a side to your dinner or as a light lunch. Topped with salty and tangy sesame dressing with hints of umami flavor, this sesame noodles salad can be paired with roasted tofu for a wholesome meal that comes together in less than 20 minutes.
What is Sesame Noodles Salad
This chilled sesame noodle salad is a perfect combo of savory and umami flavors, making it perfect for summer lunch. Tossed with the tasty dressing, this salad is so crave-able. Throw in some quickly blanched broccoli, crunchy cabbage, and refreshing cucumbers for a crunchy twist and added nutrition.
Chilled pasta salads like this sesame noodle salad are the perfect vehicle for flavor. Add green onion, creamy avocado, and furikake flakes for the ultimate in functional garnishes. Use frozen green peas if you don't have broccoli or red cabbage. Add in extra veggies, or make it all about the noodles. This salad is the perfect picnic side or quickie lunch by the pool.
With creamy tahini, umami soy that adds depth of flavor, and sweet maple combined with nutty sesame oil, it is a taste sensation. This is just like the addictive cold sesame noodles from Bread and Circus back in the 1990s. Seriously delicious and addictive, these noodles will be on your weekly summer menu.
It's ready in less than 20 minutes yet chock full of flavor. It is crazy simple to throw together, and the dressing packs a real flavor punch. With a recipe for Sesame Noodle Salad this simple, there's no need to be dropping the big bucks at specialty markets. This one is the real deal.
What You’ll Need to Make Sesame Noodles Salad
For noodles salad
Udon noodles: Adds a hearty texture to the salad. They are thick and chewy, vegan, and are perfect for pasta salads.
Veggies: I have used cucumbers, cabbage, and broccoli in the salad. You can use whatever vegetable you have on hand. Serve with avocado slices for extra nutritional punch.
Sesame tahini: Adds a creamy element to the dressing.
Sesame oil: Adds nutty flavor to the dressing.
Soy sauce: Adds salty and umami flavor to the sauce. You can substitute it with tamari to make it gluten-free.
Maple syrup: Adds sweet flavor that perfectly complements the savory and umami flavors of the dressing.
Furikake: Adds a salty and nutty flavor to the salad.
Avocado: Serve with avocado slices for an extra nutritional boost.
How to Make Sesame Noodles Salad
Cook Noodles according to package; add broccoli florets to a pot of boiling water for the last two minutes of cooking time. Drain, rinse with cool water and set aside.
Prepare the veggies
Chop the veggies to add to your noodles salad.
Prepare Sesame Dressing
Mix dressing in a large bowl by combining sesame oil, tahini, light and dark soy, and maple syrup and combining with a whisk.
Assemble the Sesame Noodle Salad
Mix cucumbers, cabbage, and green onion into the bowl with the dressing, tossing well. Add noodles and broccoli and toss until well combined. Garnish with furikake and serve with avocado.
Recipe Tips for Sesame Noodles Salad
- Feel free to substitute the udon noodles for your favorite noodles, like rice noodles or even spaghetti.
- Drain noodles well because excess water is always the enemy of flavor.
- Substitute soy sauce with tamari if you’re following a gluten-free diet. Also, opt for gluten-free pasta.
- Keep some dressing if you are planning to serve it later, as pasta will soak dressing while sitting in the refrigerator.
- Experiment with a variety of veggies. Add shredded carrots, snap peas, bell pepper, and green onion for a crunchy and refreshing twist.
- Add nuts for a crunchy twist and additional nutrients.
More Vegan Salads Recipes
Sesame Noodles Salad
- 9.5 oz wheat udon noodles
- 2 persian cucumbers chpped
- 2 green onions chopped
- 2 cups green cabbage chopped
- 2 CUPS broccoli florets
- 1 tbsp sesame oil
- 1 tbsp sesame tahini
- 2 tbsp light sodium soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp pure maple syrup
- 2 tbsp furikake for garnish
- 2.5 avocado for serving
- Cook Noodles according to package, add broccoli florets to pot of boiling water for last two minutes of cook time. Drain, rinse with cool water and set aside
- Mix dressing in a large bowl by combining sesame oil, tahini, light and dark soy and maple syrup and combining with a whisk
- Mix cucumbers, cabbage and green onion into the bowl with the dressing, tossing well.
- Add noodles and broccoli, toss until well combined.
- Garnish with furikake and serve with avocado