Sesame Noodle Salad

Sesame noodle salad is a hearty and vibrant dish featuring noodles, creamy sesame dressing, roasted edamame, and veggies. Topped with cilantro, peanuts, and sesame seeds, it’s a flavorful, customizable salad perfect for any occasion!

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A bowl of sesame noodle salad topped with roasted edamame, crushed peanuts, and green onions. The colorful salad includes red bell pepper, carrots, and purple cabbage, with lime slices, sesame seeds, and extra toppings nearby on a speckled white countertop. Two silver forks rest on the bowl's edge.

If you’re in the mood for something fresh, flavorful, and easy to throw together, this sesame noodle salad is perfect. Noodles are tossed in a creamy sesame dressing, and it’s finished off with roasted edamame and crispy veggies for the perfect mix of textures.

It’s light, satisfying, and comes together in under 30 minutes – great for lunch, dinner, or meal prep. Plus, it’s easy to make your own with whatever noodles or veggies you have on hand!

What We Think You’ll Love About This Recipe

Quick and Easy. This salad comes together in under 30 minutes, making it perfect for busy days when you need something fresh and satisfying without spending hours in the kitchen.
Great for Meal Prep. It’s just as delicious the next day, making it an ideal option for lunch prep or quick weeknight dinners.
Customizable. Use whatever noodles or veggies you have on hand. This recipe is super flexible and easy to make your own.
Wholesome Ingredients. Packed with protein from the edamame, healthy fats from tahini, and plenty of colorful veggies, this salad is a delicious way to fuel your day.
Balanced Flavors and Textures. The creamy sesame dressing has the perfect balance of savory, tangy, and slightly sweet flavors, while the roasted edamame and crisp veggies add layers of texture.
Works for Any Occasion. Serve it as a light main dish, a side at dinner, or even a crowd-pleasing option for potlucks and picnics.

Ingredient Overview

Be sure to check out the full recipe and ingredient list below

An overhead view of ingredients for sesame noodle salad. Ingredients include red bell pepper, cucumber, green onion, red cabbage, garlic, cilantro, noodles, lime, ginger, soy sauce, sesame oil, honey, tahini, edamame, peanuts, and carrot, all neatly arranged on a white speckled surface.

Edamame. Edamame adds a boost of plant-based protein and a chewy texture. If you don’t have edamame, shelled peas or chickpeas work well as an alternative.
Noodles. Soba, udon, spaghetti, or rice noodles are all great options. For a fun twist, try bucatini noodles, or for a lighter version, swap in zucchini noodles.
Tahini. Tahini forms the base of the creamy sesame dressing. If you’re out of tahini, peanut butter works perfectly. Just reduce the honey slightly to balance the sweetness.
Soy Sauce. Soy sauce brings the salty, umami depth of flavor. Tamari is a great gluten-free option, and coconut aminos work well if you’re watching sodium.
Lime Juice. Fresh lime juice adds brightness and tang. If limes aren’t handy, fresh lemon juice works just as well.
Honey or Maple Syrup. This adds a touch of sweetness balances the dressing. Use maple syrup for a vegan version, or swap in agave nectar if that’s what you have.
Toasted Sesame Oil. Sesame oil gives the dressing its signature flavor. If you’re out, use a neutral oil like avocado and sprinkle on extra sesame seeds to keep that toasty vibe.
Ginger and Garlic. Freshly grated ginger and minced garlic add depth of flavor. In a pinch, ground ginger or garlic powder works – just use a little less and adjust to taste.
Veggies. A mix of colorful, crunchy vegetables like red bell pepper, cucumber, carrot, purple cabbage, and green onion gives the salad color, nutrition, and texture. Feel free to use what you have – snap peas, broccoli slaw, or even shredded lettuce work beautifully.
Cilantro. A handful of fresh cilantro adds color and flavor. If you’re not a fan, fresh basil, mint, or parsley make excellent substitutes.
Crushed Peanuts. Crushed peanuts add a crunchy topping. Toasted cashews, almonds, or sunflower seeds work just as well for a nut-free option.
Toasted Sesame Seeds. A simple garnish that adds texture and flavor. No sesame seeds? Chia or flax seeds can step in for a little extra crunch.

How to Make it (with Photos)

Be sure to check out the full recipe and ingredient list below

A baking sheet filled with bright green edamame, evenly spread and lightly coated, sitting on a wooden cutting board over a speckled white countertop. — **Step 1:** Preheat the oven to 400 F (200 C). Toss the edamame with non-stick spray and salt on a baking sheet, then roast for 10–15 minutes, shaking the pan halfway through.

Roasted edamame on a baking sheet with golden-brown spots, spread evenly over parchment paper, sitting on a wooden cutting board atop a speckled white countertop. — Roast until the edamame is lightly browned and crisp.

A glass mixing bowl filled with freshly cooked noodles, ready for tossing, sitting on a speckled white countertop. — **Step 2:** Cook the noodles in salted water according to package instructions, then drain without rinsing.

A glass mixing bowl containing sesame dressing ingredients, including tahini, soy sauce, grated ginger, and other liquids, sitting on a speckled white countertop. — **Step 3:** While the noodles cook, whisk together tahini, soy sauce, lime juice, honey, sesame oil, ginger, and garlic in a large serving bowl.

A hand whisking creamy sesame dressing in a glass mixing bowl, creating a smooth, thick consistency, sitting on a speckled white countertop. — Gradually whisk in water, a tablespoon at a time, until the dressing is smooth and pourable.

A glass mixing bowl with noodles coated in creamy sesame dressing, with metal tongs resting on top, sitting on a speckled white countertop. — **Step 4:** Add the cooked noodles and toss to coat, then let cool for 5 minutes.

A glass mixing bowl with noodles in sesame dressing topped with colorful vegetables, including red bell pepper, cucumber, shredded carrot, purple cabbage, green onions, and roasted edamame, sitting on a speckled white countertop. — **Step 5:** Add the roasted edamame and sliced vegetables to the bowl.

A glass mixing bowl filled with sesame noodle salad, with noodles, colorful vegetables, and roasted edamame all evenly mixed in creamy sesame dressing, sitting on a speckled white countertop. — Toss to combine.

A glass mixing bowl of sesame noodle salad topped with fresh cilantro, crushed peanuts, and toasted sesame seeds, sitting on a speckled white countertop. — **Step 6:** Top with cilantro, peanuts, and sesame seeds, then serve at room temperature.

Tips for Success

Roast the Edamame Properly. Make sure the edamame is spread in an even layer on the baking sheet. Shaking the pan halfway through ensures they brown and crisp up nicely.
Don’t Overcook the Noodles. Cook the noodles just until al dente, as they’ll soften slightly when tossed with the dressing.
Whisk the Dressing Gradually. When adding water to the dressing, whisk in a little at a time to reach the perfect smooth and pourable consistency. Start with less water and add more as needed.
Add the Noodles Warm. Toss the noodles with the dressing while they’re still warm to help them absorb all the delicious flavors.
Match Your Veggie Shapes to the Noodles. For a more cohesive look and texture, slice the vegetables into thin, noodle-like shapes. A vegetable peeler works great for carrots, and cucumbers can be cut into matchsticks.
Adjust the Seasoning. Taste the dressing before adding it to the noodles. If it needs more seasoning, add an extra squeeze of lime; for more depth, add a splash of soy sauce.
Keep the Toppings Fresh. Add the peanuts and cilantro just before serving.

Storage Instructions

This sesame noodle salad stores beautifully, making it perfect for leftovers or meal prep.

Fridge: Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, and the salad will stay fresh.
Before Serving: If the dressing thickens in the fridge, add a splash of water or lime juice and toss to refresh the noodles.
Avoid Freezing: This salad is best enjoyed fresh or refrigerated. Freezing will change the texture of the noodles and vegetables, making them soft and mushy.

Fresh and Flavorful Favorites

A bowl of sesame noodle salad garnished with lime slices, crushed peanuts, and fresh cilantro. The salad contains creamy noodles, red bell pepper, carrots, cucumber, and purple cabbage. Additional toppings, lime slices, and sesame seeds are visible in small bowls in the background. Chopsticks rest beside the bowl.

Prep Time:15

Cook Time:25

Total Time:40

Equipment

Ingredients

For the Salad:

1 cup frozen edamame thawed
¼ teaspoon sea salt
8 ounces dried noodles (Note 1)
2 cups thinly sliced vegetables bell pepper, cucumber, cabbage, carrot, and scallion (Note 2)
¼ cup fresh cilantro leaves
¼ cup crushed roasted peanuts
1 tablespoon toasted sesame seeds

For the Sesame Dressing:

¼ cup tahini (Note 3)
2 tablespoons soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons honey or maple syrup (Note 4)
1 tablespoon toasted sesame oil
1 teaspoon grated ginger
1 clove garlic minced
2-3 tablespoons water to thin

Instructions

Preheat the oven to 400 F (200 C). Spread the edamame on a baking sheet, coat with non-stick spray, and sprinkle with salt. Toss to combine. Roast for 10–15 minutes, shaking the pan halfway through, until lightly browned and crisp (Note 5).
1 cup frozen edamame, ¼ teaspoon sea salt
Boil the noodles in salted water according to package instructions. Drain. Do not rinse.
8 ounces dried noodles
While noodles are boiling, in a large serving bowl, whisk together tahini, soy sauce, lime juice, honey, sesame oil, ginger, and garlic. Gradually whisk in water, one tablespoon at a time, until the dressing is smooth and pourable (Note 6).
¼ cup tahini, 2 tablespoons soy sauce, 2 tablespoons freshly squeezed lime juice, 2 tablespoons honey or maple syrup, 1 tablespoon toasted sesame oil, 1 teaspoon grated ginger, 1 clove garlic, 2-3 tablespoons water
Add the cooked noodles and toss until evenly coated. Let cool for 5 minutes (Note 7).
Add the roasted edamame and sliced vegetables to the bowl. Toss to combine (Notes 2, 8).
2 cups thinly sliced vegetables
Top with cilantro, peanuts, and sesame seeds. Serve immediately at room temperature.
¼ cup fresh cilantro leaves, ¼ cup crushed roasted peanuts, 1 tablespoon toasted sesame seeds

Notes

Bucatini noodles work wonderfully with their hollow centers, but spaghetti, soba, or udon noodles are great alternatives. Choose based on availability or preference.
Match the shape of your vegetables to the noodles for a cohesive texture and appearance. For example, use a vegetable peeler for thin carrot slices and slice them into strips.
If you’re out of tahini, substitute peanut butter. Reduce the sweetener slightly to balance flavors.
Honey offers a floral note, while maple syrup adds subtle sweetness. Choose based on your flavor preference.
Shaking the pan halfway through roasting ensures even browning and prevents sticking. For quicker results, you can use an air fryer.
Thin the dressing gradually to achieve a smooth, pourable texture that complements the noodles without being too thick.
Tossing warm noodles with the dressing helps them absorb the flavor more effectively.
To save time, use pre-sliced vegetables from the grocery store. They’re perfect for a quick, no-fuss salad.

Nutrition

Servings: servings

Calories: 486kcal

Author: Sandra

FAQs

Yes! You can make the salad a few hours in advance. For best results, store the dressing and toppings (like peanuts and cilantro) separately, and toss everything together right before serving to keep the veggies crisp.

Absolutely! Grilled chicken, shrimp, tofu, or even a soft-boiled egg pair wonderfully with this salad and make it more filling.

To make this gluten-free, use tamari instead of soy sauce and swap the noodles for rice noodles or gluten-free pasta.

It’s best to thaw the edamame first so they roast evenly. You can quickly thaw them by running them under warm water for a minute or two.

You can use almost any crunchy vegetables you have on hand. Bell peppers, cucumbers, carrots, purple cabbage, and snap peas work particularly well, but feel free to mix and match based on what’s in your fridge.