Sesame Ginger Asian Noodle Salad

• 8 oz rice noodles
• 2 tbsp sesame oil
• 3 tbsp soy sauce (gluten-free if needed)
• 2 tbsp rice vinegar
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 2 tbsp sesame seeds
• 1/2 cup shredded carrots
• 1/2 cup diced cucumber
• 1/4 cup chopped green onions
• 1/4 cup roasted peanuts
• 1 tsp sugar
• 1 tsp chili garlic sauce (optional)
• 2 cups shredded cabbage

Steps

1. 1 Cook the rice noodles according to package instructions until just tender. Rinse under cold water and drain well.
2. 2 In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, ginger, garlic, sugar, and chili garlic sauce if using.
3. 3 In a large bowl, toss the noodles with the dressing until well coated.
4. 4 Add the shredded carrots, diced cucumber, green onions, cabbage, and half of the sesame seeds to the noodles. Gently toss to combine.
5. 5 Sprinkle with roasted peanuts and remaining sesame seeds before serving.

Equipment

• Large bowl
• Whisk
• Cutting board
• Knife

Variations

• Add edamame for extra protein.
• Swap rice noodles for soba noodles for a nutty flavor.

Substitutions

• Use tahini in place of sesame oil for a creamier dressing.
• Substitute coconut aminos for soy sauce to make it paleo-friendly.

Pairings

• Spring rolls
• Miso soup

Nutrition

Tips

• For a heartier salad, add grilled chicken or tofu.
• Make sure to rinse the noodles well to prevent sticking and for a better texture.

Storage

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

Freezing: Does not freeze well due to the texture of the noodles and vegetables.

Serving Suggestions

• Pair with sesame chicken or shrimp for a complete meal.
• Serve with crispy wontons for an extra crunch.

FAQ