Asian Sesame Noodle Salad with Crunchy Vegetables

• 8 oz rice noodles
• 2 tbsp sesame oil
• 3 tbsp soy sauce (gluten-free if needed)
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1 carrot, julienned
• 1 cucumber, sliced
• 1 red bell pepper, thinly sliced
• 1/4 cup roasted peanuts, chopped
• 2 green onions, sliced
• 1 tbsp sesame seeds

Steps

1. 1 Cook rice noodles according to package instructions until al dente. Rinse under cold water and drain.
2. 2 In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, ginger, and garlic to make the dressing.
3. 3 In a large bowl, combine the cooked noodles, julienned carrot, sliced cucumber, red bell pepper, and dressing. Toss to coat.
4. 4 Top with chopped peanuts, sliced green onions, and sesame seeds before serving.

Equipment

• Large mixing bowl
• Whisk

Variations

• Add edamame for extra protein.
• Swap rice noodles for soba noodles for a heartier texture.

Substitutions

• Use maple syrup instead of honey for a vegan option.
• Substitute tamari for soy sauce to ensure gluten-free.

Pairings

• Spring rolls
• Miso soup

Nutrition

Tips

• For extra flavor, let the salad marinate in the fridge for at least 30 minutes before serving.
• Add protein like grilled chicken or tofu for a heartier meal.

Storage

Store in an airtight container in the fridge for up to 3 days. Toss gently before serving again.

Freezing: This salad does not freeze well due to the texture of the vegetables.

Serving Suggestions

• Pair with crispy spring rolls or a simple miso soup for a complete meal.
• Serve alongside grilled teriyaki chicken for a satisfying dinner.

FAQ