This sesame ginger noodle salad has become a staple in my kitchen because it’s quick to assemble and always delivers bright, balanced flavors. The combination of tender noodles, crisp vegetables, and a punchy homemade dressing makes it a dish I reach for when I want something satisfying but not heavy.

I often serve this salad as a light lunch or a side at dinner, especially during warmer months. The aroma of toasted sesame oil and fresh ginger is inviting, and the salad has a pleasant mix of chewy, crunchy, and juicy textures.

What I love most is how adaptable it is—sometimes I toss in leftover grilled chicken or tofu to make it a full meal. It holds up well for picnics or meal prep, and the flavors only get better as they sit.

Whether served chilled or at room temperature, this salad is a reliable crowd-pleaser that never feels fussy. The ginger and sesame are prominent but not overpowering, making each bite refreshing and satisfying.

Quick Facts

Why You’ll Love It

This sesame ginger noodle salad is a go-to for its ease and versatility. It comes together quickly, is packed with fresh flavor, and works as a main or side. The dressing is simple but delivers a great balance of savory, tangy, and nutty notes.

– Quick to prepare, minimal cooking

– Great for meal prep and leftovers

– Customizable with your favorite veggies or proteins

– Delicious served cold or at room temperature

– Bright, balanced flavors with satisfying textures

• Quick and easy to make with minimal cooking
• Packed with fresh, vibrant flavors
• Versatile—works as a main or side dish
• Great for meal prep and leftovers
• Customizable with different veggies or proteins
• Delicious served cold or at room temperature

Ingredients

The ingredient list for this salad is straightforward, using pantry staples and fresh vegetables. Feel free to swap in what you have on hand—this recipe is forgiving. The dressing comes together in minutes and ties everything together with its bold flavor.

• 8 oz dried soba or spaghetti noodles
• 1 cup shredded carrots
• 1 cup thinly sliced red bell pepper
• 1 cup thinly sliced cucumber (seeds removed)
• 3 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 tbsp toasted sesame seeds
• 1/4 cup soy sauce (low-sodium preferred)
• 2 tbsp rice vinegar
• 1 1/2 tbsp toasted sesame oil
• 1 tbsp honey or maple syrup
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tsp sriracha or chili sauce (optional)
• 1 tbsp neutral oil (like canola or grapeseed)

Step-by-Step Instructions

This salad comes together quickly, so have your vegetables prepped before you start the noodles. The dressing can be whisked together in a bowl or shaken in a jar. Toss everything while the noodles are still slightly warm to help the flavors meld.

1. Cook the noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
2. In a large bowl, combine the carrots, bell pepper, cucumber, green onions, and cilantro.
3. In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, sriracha (if using), and neutral oil until smooth.
4. Add the cooled noodles to the bowl of vegetables.
5. Pour the dressing over the noodles and vegetables.
6. Toss everything thoroughly until well coated.
7. Sprinkle with toasted sesame seeds and toss gently again.
8. Taste and adjust seasoning if needed (add more soy sauce or vinegar to taste).
9. Serve immediately, or chill for 15–30 minutes for flavors to meld.

Chef Tips

A few simple tips can make this salad even better. Prep your vegetables and dressing ahead to save time, and don’t be afraid to adjust the flavors to your liking.

• Rinse noodles well to prevent sticking.
• Slice vegetables thinly for best texture.
• Let salad sit 15 minutes before serving for deeper flavor.
• Add protein like shredded chicken or tofu for a heartier meal.
• Garnish with extra cilantro or lime wedges for brightness.

Substitutions

This recipe is flexible, so you can swap ingredients based on what you have or your dietary needs. The dressing works with many noodle and vegetable options.

• Use rice noodles or whole wheat spaghetti instead of soba.
• Swap honey for maple syrup to make it vegan.
• Try snap peas, shredded cabbage, or edamame instead of listed veggies.
• Use tamari for a gluten-free version.
• Add chopped peanuts or cashews for crunch.

Storage & Reheating

This noodle salad keeps well, making it ideal for meal prep or leftovers. Store in an airtight container and give it a quick toss before serving again.

• Refrigerate in a sealed container for up to 3 days.
• Toss before serving to redistribute dressing.
• If noodles clump, add a splash of water or extra dressing.
• Best enjoyed cold or at room temperature.
• Avoid freezing as texture will suffer.

Perfect Pairings

This salad pairs well with a variety of mains and sides. It’s great alongside grilled proteins or as part of a picnic spread. For drinks, light and crisp options work best.

• Grilled chicken, shrimp, or tofu
• Steamed dumplings or spring rolls
• Chilled white wine or sparkling water
• Miso soup or a simple green salad

FAQs

Here are answers to some common questions about making and serving sesame ginger noodle salad. These tips should help you get the best results every time.

Nutritional Note

Nutrition will vary based on noodles and add-ins, but this salad is moderate in calories and provides a good balance of carbs, fiber, and healthy fats.