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- 8 oz rice noodles - 1 cup snap peas, trimmed - 1 red bell pepper, thinly sliced - 1 carrot, julienned - ½ cup cucumber, thinly sliced For this dish, I love using rice noodles. They are light and soak in flavors well. Snap peas add a nice crunch. Red bell peppers bring sweetness and color. Carrots provide a vibrant touch, and cucumbers add freshness. - ¼ cup soy sauce (low-sodium option) - 2 tablespoons sesame oil - 1 tablespoon rice vinegar - 1 tablespoon honey (or maple syrup) For the dressing, I recommend low-sodium soy sauce. It keeps the salad light. Sesame oil gives a rich, nutty taste. Rice vinegar adds a tangy kick, and honey or maple syrup gives it a hint of sweetness. - 1 teaspoon grated ginger - 1 clove minced garlic - Salt and pepper to taste - ½ cup toasted sesame seeds - ¼ cup chopped green onions Grated ginger and minced garlic boost the flavor. I like to season with salt and pepper for balance. Toasted sesame seeds give crunch and depth. Finally, green onions add brightness and a pop of color. {{ingredient_image_1}} First, cook 8 oz of rice noodles. Follow the package instructions closely. Once they are done, drain them. Rinse the noodles under cold water. This stops the cooking and helps keep the noodles separate. In a large bowl, mix the cooked noodles with: - 1 cup snap peas, trimmed - 1 red bell pepper, thinly sliced - 1 carrot, julienned - ½ cup cucumber, thinly sliced - ¼ cup green onions, chopped Toss gently to combine all the ingredients. Make sure they blend well. In a separate bowl, whisk together: - ¼ cup soy sauce - 2 tablespoons sesame oil - 1 tablespoon rice vinegar - 1 tablespoon honey - 1 teaspoon ginger, grated - 1 clove garlic, minced Once the dressing is smooth, pour it over the noodle mixture. Toss the salad until everything is well coated. Add ½ cup of toasted sesame seeds. Then, season with salt and pepper to taste. Toss the salad again to mix in the sesame seeds and seasoning. Let the salad sit for at least 15 minutes. This resting time helps the flavors blend together. Enjoy the fresh and tasty salad as a side or a light meal! To cook rice noodles just right, follow the package instructions carefully. Usually, this takes about 4 to 6 minutes. Check the noodles often to avoid overcooking. Once they are tender, drain them right away. Rinse the noodles under cold water. This step is key. It helps cool them down and keeps them from sticking together. To make your Sesame Soy Noodle Salad even better, consider adding some spices. A sprinkle of red pepper flakes can give it a nice kick. You can also try a dash of sesame seeds for extra crunch. When marinating, let the salad sit for at least 15 minutes. This time allows the flavors to mix well. The longer you let it sit, the tastier it becomes. For a beautiful presentation, serve the salad in a large bowl or on individual plates. Drizzle some extra sesame oil on top. This adds shine and flavor. A sprinkle of sesame seeds and additional green onions also makes it look great. Pair this salad with grilled chicken or shrimp for a full meal. You can also enjoy it with a side of spring rolls for an Asian-inspired feast. Pro Tips Use Cold Water for Noodles: Rinsing the cooked rice noodles under cold water stops the cooking process and helps prevent them from becoming mushy. Customize Your Veggies: Feel free to swap in any of your favorite vegetables, such as bell peppers, broccoli, or cabbage, to suit your taste. Let It Marinate: Allowing the salad to sit for at least 15 minutes before serving enhances the flavors as the noodles absorb the dressing. Garnish for Color: Adding fresh herbs like cilantro or more green onions not only adds color but also boosts the dish's freshness and flavor. {{image_2}} You can make your sesame soy noodle salad heartier by adding protein. Here are a few tasty options: - Tofu: Use firm or extra-firm tofu. Cut it into cubes and pan-fry until golden. - Chicken: Grilled or shredded chicken works great. Season it with salt and pepper. - Shrimp: Cook shrimp in a hot pan for just a few minutes until they turn pink. When cooking protein, make sure it’s fully cooked. Add it after mixing the veggies and noodles. This way, the flavors blend nicely. Feel free to swap out the veggies based on what you like or what’s in season. Some great choices include: - Broccoli: Lightly steamed or raw adds a nice crunch. - Carrots: Julienned carrots bring color and sweetness. - Zucchini: Sliced thin, it adds a fresh taste. Adjust cooking times for different veggies. For example, steam broccoli for 2-3 minutes, while cucumber can be added raw. You can adjust this salad to fit your diet easily. Here’s how: - Vegan-friendly substitutions: Use maple syrup instead of honey. Choose tofu or chickpeas for protein. - Gluten-free options: Look for gluten-free soy sauce. You can also use rice noodles, which are naturally gluten-free. These swaps keep your salad tasty while catering to your dietary needs. To keep your sesame soy noodle salad fresh, use airtight containers. Glass or plastic containers work well. If you have leftover veggies, store them separately. This helps keep them crisp. For best results, layer the salad: noodles at the bottom and veggies on top. This way, the dressing does not make the noodles soggy. In the fridge, this salad lasts about 3 days. After that, the veggies may lose their crunch. Watch for signs of spoilage. If you see wilting or strange smells, it's time to toss it. You can eat this salad cold, but if you prefer warm noodles, here’s how. Place the noodles in a pan on low heat. Stir gently, adding a splash of water if needed. This keeps them from sticking together. For the best flavor and texture, avoid microwaving. Heat gently until warm, then mix in the veggies. Enjoy your meal while it's fresh! Yes, you can make this salad ahead of time. To keep it fresh, store it in an airtight container in the fridge. It stays good for up to three days. Keep the dressing separate if you want the salad to stay crisp. Mix it just before serving for the best taste. You can change this salad to fit your likes. Try adding proteins like chicken, shrimp, or tofu for extra sustenance. Want more crunch? Toss in some nuts or seeds. If you love heat, add chili flakes or sriracha. Feel free to swap veggies too! Use whatever you have, like bell peppers or carrots. This salad works great for meal prep! Divide it into individual portions. Use containers with tight lids for easy storage. Keep the dressing on the side to prevent sogginess. This way, you can grab and go. It's easy and tasty throughout the week. This salad pairs well with many dishes. Serve it with grilled chicken or fish for a full meal. You can also add a light soup as a starter. For a vegetarian option, try spring rolls or edamame. These sides enhance the meal and keep it light. This blog post walked you through making a tasty Sesame Soy Noodle Salad. We covered the main ingredients, from rice noodles to fresh veggies, and the flavorful dressing. You learned the step-by-step process, tips for perfect texture, and variations for protein or veggies. Proper storage methods help keep your salad fresh. In summary, this salad is simple, fresh, and fun to customize. Enjoy making it your own!

Sesame Soy Noodle Salad

A refreshing and flavorful noodle salad with a sesame soy dressing.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 8 oz rice noodles
  • 1 cup snap peas, trimmed
  • 1 medium red bell pepper, thinly sliced
  • 1 medium carrot, julienned
  • 0.5 cup cucumber, thinly sliced
  • 0.25 cup green onions, chopped
  • 0.5 cup sesame seeds, toasted
  • 0.25 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon ginger, grated
  • 1 clove garlic, minced
  • to taste salt and pepper

Instructions
 

  • Cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
  • In a large mixing bowl, combine the cooked noodles, snap peas, red bell pepper, carrot, cucumber, and green onions. Toss gently to mix.
  • In a separate bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, grated ginger, and minced garlic until well blended.
  • Pour the sauce over the noodle mixture and toss until all ingredients are well coated.
  • Add the toasted sesame seeds, then season with salt and pepper to taste. Toss again to combine.
  • Let the salad sit for at least 15 minutes to allow flavors to meld before serving.

Notes

Let the salad sit for at least 15 minutes to allow flavors to meld before serving.
Keyword healthy, noodle salad, vegan