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Cold Asian Sesame Noodle Salad for Summer

Print Recipe
Prep Time 17 minutes
Cook Time 8 minutes
Chilling Time 15 minutes
Total Time 40 minutes
Servings: 5
Course: lunch, Main Course, Side Dish
Ingredients Method

Ingredients
  

Ingredients
  • Noodle Salad
  • 12 ounces 340 g dried Chinese wheat noodles, ramen noodles, or spaghetti
  • 1 large English cucumber 200 g, cut into matchsticks
  • 1 large carrot 115 g, cut into matchsticks
  • 2 cups 140 g thinly sliced red cabbage
  • 4 scallions 40 g, thinly sliced
  • ½ cup 15 g chopped fresh cilantro
  • 3 tablespoons 18 g toasted sesame seeds
Sesame Dressing
  • ⅓ cup 80 g tahini
  • ¼ cup 60 g reduced-sodium soy sauce
  • ¼ cup 60 g unseasoned rice vinegar
  • 2 tablespoons 30 g toasted sesame oil
  • 1½ tablespoons 21 g maple syrup or honey
  • 1 tablespoon 12 g grated fresh ginger
  • 2 garlic cloves 6 g, finely grated
  • 1 tablespoon 15 g chili crisp, optional
  • 2 –4 tablespoons 30–60 g cold water

Method
 

Instructions
  1. Cut the cucumber, carrot, cabbage, scallions, and cilantro. Pat the cucumber dry.
  2. Whisk the tahini, soy sauce, rice vinegar, sesame oil, maple syrup, ginger, garlic, and chili crisp. Add enough water to make a smooth, pourable dressing. Reserve ¼ cup.
  3. Cook the noodles according to the package directions until just tender, about 4–8 minutes.
  4. Rinse the noodles under cold running water for 30–45 seconds, then drain thoroughly.
  5. Toss the cold noodles with the main portion of dressing until evenly coated.
  6. Fold in the vegetables, cilantro, and two tablespoons of sesame seeds.
  7. Chill for 15–30 minutes. Toss with reserved dressing and garnish with the remaining sesame seeds.