Ingredients of Sesame Noodle Salad:
8 oz (225 g) of rice noodles or soba noodles
1 cup of shredded carrots
1 cup of thinly sliced bell peppers (any color)
1 cup of thinly sliced cucumber
1/4 cup of chopped fresh cilantro
2 green onions, sliced
1/4 cup of toasted sesame seeds
For the Dressing:
3 tablespoons of sesame oil
2 tablespoons of soy sauce
1 tablespoon of rice vinegar
1 tablespoon of hoisin sauce
1 teaspoon of grated ginger
1 garlic clove, minced
1 teaspoon of honey or maple syrup (optional for sweetness)
1 teaspoon of chili flakes (optional for a kick)
Instructions for making Sesame Noodle Salad:
Cook the Noodles:
Follow the package instructions to cook the noodles. Once cooked, drain and rinse under cold water to stop the cooking process and cool them down.
Prepare the Vegetables:
While the noodles are cooking, prepare the vegetables. Shred the carrots, slice the bell peppers and cucumber, and chop the cilantro. Slice the green onions.
Make the Dressing:
In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, hoisin sauce, grated ginger, minced garlic, honey (if using), and chili flakes (if using). Taste and adjust seasoning if needed.
Combine the Ingredients:
In a large bowl, combine the cooked noodles, shredded carrots, bell peppers, cucumber, and green onions. Pour the dressing over the mixture and toss well to coat everything evenly.
Garnish and Serve:
Sprinkle toasted sesame seeds and chopped cilantro over the top before serving.
Serve:
Enjoy the salad chilled or at room temperature. It makes a great side dish or light main course.
Tips:
For added protein, you can include grilled chicken, tofu, or edamame.
If you prefer a tangier dressing, increase the amount of rice vinegar.
This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
This Sesame Noodle Salad is packed with crunchy vegetables, chewy noodles, and a tangy sesame dressing, making it a perfect choice for a light and satisfying meal.
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