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Why You’ll Love This Sesame Noodle Salad Recipe
Growing up, sesame-forward dishes were always on the table, and that nutty aroma still feels like comfort to me. If you’ve made my sesame chicken, you know how much I love that deep, toasty sesame flavor. This sesame noodle salad brings that same bold profile in a lighter, fresher way, with silky vermicelli noodles and crisp vegetables tossed in a savory dressing made with toasted sesame oil, rice vinegar, lime juice, and garlic.
The texture is what really makes it shine. You get tender noodles, crunchy veggies, and a glossy coating of dressing in every bite – nothing soggy, nothing weighed down. I love serving it alongside my chicken yakitori when I want a bigger dinner, or adding it to a spread with rice paper dumplings when we’re hosting.
Ingredients You’ll Need
- Vermicelli noodles: These noodles are light, delicate, and absorb flavor quickly. Rinsing them after cooking removes excess starch, which keeps them from clumping and helps the dressing coat evenly.
- Red bell pepper: Adds sweetness and crunch.
- Large carrot: Gives the salad texture and a natural sweetness.
- Cucumbers: Keep everything cool and refreshing.
- Green onions: Add brightness and a mild bite.
- Cilantro: Brings a pop of fresh, citrusy flavor.
- Toasted sesame seeds: Boost the nutty flavor and add texture.
Sesame Dressing
- Tamari sauce: A gluten-free alternative to soy sauce with deep umami flavor. You can use coconut aminos if you prefer soy-free.
- Toasted sesame oil: Make sure it’s toasted sesame oil, not plain. Toasted oil gives that signature rich, nutty flavor this dish is known for.
- Rice vinegar: Balances the oil with acidity so the salad doesn’t taste flat.
- Sugar: Just enough to round out the sharp edges of the vinegar.
- Lime juice: Adds freshness and brightness.
- Garlic cloves: For savory depth.
- Chili oil (optional): Adds gentle heat and complexity.
The key to a great sesame dressing is balance. Too much oil and it feels heavy. Too much acid and it tastes sharp. This ratio keeps it bold but clean, similar to the dressing in my crispy rice salad, where that balance is what makes every bite craveable.
How to Make This Sesame Noodle Salad
Step 1: Cook the vermicelli noodles according to package instructions. Drain and rinse thoroughly with cold water. This stops the cooking and washes away excess starch, which prevents sticky clumps.
Step 2: Transfer the cooled noodles to a large bowl and add the red bell pepper, carrot, cucumbers, green onions, and cilantro.
Step 3: In a separate bowl, whisk together tamari, toasted sesame oil, rice vinegar, sugar, lime juice, garlic, and chili oil until smooth and emulsified.
Step 4: Pour the dressing over the noodles and toss well until everything is evenly coated. Taste and adjust if needed. You can serve it right away, but I personally prefer letting it sit for 30 minutes. The noodles absorb the dressing, and the flavor deepens beautifully.
How to Keep It Fresh & Crunchy
Texture is what makes this sesame noodle salad stand out. You want tender noodles with crisp vegetables in every bite.
- Slice the vegetables thinly so they blend evenly with the noodles.
- Let the salad rest, but not for hours at room temperature – chill it after marinating.
- Toss again before serving to redistribute the dressing.
If you enjoy bold, savory noodle dishes like this one, you’ll also love my beef and broccoli ramen or ramen with pork belly for a richer, broth-based twist.
Make-Ahead & Storage
- This cold sesame noodle salad is perfect for prepping ahead. It tastes better after sitting for at least 30 minutes, and the flavor continues to develop overnight.
- Store leftovers in an airtight container in the fridge for up to 5 days. Give it a quick toss before serving to refresh the texture. I almost always make a double batch because it disappears fast in our house.
Recipe FAQs
Yes. It’s actually better after resting for 30 minutes so the noodles absorb the dressing. It keeps well for several days in the fridge.
Vermicelli noodles are light and ideal for soaking up the sauce. Rice noodles or gluten-free spaghetti can also work.
Rinse thoroughly after cooking to remove starch. Tossing with dressing soon after cooling also helps prevent clumping.
It keeps in an airtight container for up to 5 days. The flavor improves by the next day.
This sesame noodle salad is fresh, flexible, and full of bold flavor without requiring much effort. Whether you serve it as a light lunch, add protein to turn it into dinner, or bring it to a gathering, it’s one of those recipes that people keep going back for.
More Asian-Inspired Dinner Recipes
Main Dishes
Quick & Easy Asian Salmon Stir Fry
30 Minutes or Less
Easy Asian Ground Beef and Cabbage Stir Fry
If you make this sesame noodle salad recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Homemade Sesame Noodle Salad (So Easy!)
Video
Ingredients
- 8 oz vermicelli noodles
- 1 red bell pepper, thinly sliced
- 1 large carrot, shredded
- 2 cucumbers, julienned
- 4 green onions, chopped
- 1/3 cup chopped cilantro
- Toasted sesame seeds, for garnish
Sesame Dressing
- 1/2 cup tamari sauce, or soy sauce, if not gluten free
- 1/4 cup toasted sesame oil
- 3 tbsp rice vinegar
- 2 tbsp sugar
- 1 tbsp lime juice
- 2 garlic cloves, minced
- 1-3 tsp chili oil, optional
Instructions
- Cook vermicelli noodles according to package instructions. Rinse with cold water to stop cooking and drain well. Place in a large bowl.8 oz vermicelli noodles
- Add the vegetables to the noodles.1 red bell pepper, 1 large carrot, 2 cucumbers, 4 green onions, 1/3 cup chopped cilantro
- In a separate bowl, whisk together all ingredients for the sesame dressing.1/2 cup tamari sauce, 1/4 cup toasted sesame oil, 3 tbsp rice vinegar, 2 tbsp sugar, 1 tbsp lime juice, 2 garlic cloves, 1-3 tsp chili oil
- Toss everything until combined. Taste to adjust seasoning.
- You can let the noodles sit for 30 minutes to marinate or serve right away, sprinkled with sesame seeds.Toasted sesame seeds
Notes
- Slice vegetables thin so they blend evenly with the noodles.
- Let the salad rest, but not for hours at room temperature – chill it after marinating.
- Toss again before serving to redistribute the dressing.
- This cold sesame noodle salad is perfect for prepping ahead. It tastes better after sitting for at least 30 minutes, and the flavor continues to develop overnight.
- Store leftovers in an airtight container in the fridge for up to 5 days. Give it a quick toss before serving to refresh the texture. I almost always make a double batch because it disappears fast in our house!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
