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A top-down view of a bowl of sesame noodle salad, filled with creamy noodles, roasted edamame, red bell pepper, carrots, purple cabbage, and garnished with crushed peanuts, sesame seeds, and fresh green onions. Two silver forks rest on the side of the bowl.

Sesame Noodle Salad Recipe

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!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 486kcal
Author: Sandra

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

  1. Bucatini noodles work wonderfully with their hollow centers, but spaghetti, soba, or udon noodles are great alternatives. Choose based on availability or preference.
  2. 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.
  3. If you're out of tahini, substitute peanut butter. Reduce the sweetener slightly to balance flavors.
  4. Honey offers a floral note, while maple syrup adds subtle sweetness. Choose based on your flavor preference.
  5. Shaking the pan halfway through roasting ensures even browning and prevents sticking. For quicker results, you can use an air fryer.
  6. Thin the dressing gradually to achieve a smooth, pourable texture that complements the noodles without being too thick.
  7. Tossing warm noodles with the dressing helps them absorb the flavor more effectively.
  8. To save time, use pre-sliced vegetables from the grocery store. They’re perfect for a quick, no-fuss salad.

Nutrition

Calories: 486kcal | Carbohydrates: 69g | Protein: 19g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 1150mg | Potassium: 704mg | Fiber: 5g | Sugar: 13g | Vitamin A: 10773IU | Vitamin C: 7mg | Calcium: 128mg | Iron: 4mg