Homemade Sesame Noodle Salad (So Easy!)

Sesame noodle salad is a cold noodle salad made by cooking the noodles, cooling them, and tossing them with crisp veggies and a nutty, tangy sesame dressing that coats every bite. The chewy noodles and crunchy vegetables make it so satisfying, and it tastes even better after a little time in the fridge – perfect for meal prep or an easy summer side.

Prep Time10

Cook Time5

Total Time15

Course: Main Course

Cuisine: Asian

Keyword: sesame noodle salad

Servings: servings

Author: Jean Choi

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

Video

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