Go Back
Bowl of Easy Cold Sesame Noodle Salad topped with colorful vegetables and peanut dressing.

Cold Sesame Noodle Salad

A quick and flexible cold noodle salad that is creamy, nutty, and full of crunchy toppings, perfect for lunches that last throughout the week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Asian, Fusion
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Noodles
  • 8 oz Noodles of choice (spaghetti, ramen, rice noodles, or soba) Any noodle that holds sauce well can be used.
For the Sesame Peanut Dressing
  • 1/4 cup Peanut butter Creamy is easiest to whisk.
  • 2 tbsp Soy sauce
  • 1 tbsp Rice vinegar or lime juice
  • 1 tbsp Sesame oil A little goes a long way.
  • 1 tbsp Honey or brown sugar
  • 1 clove Garlic (fresh or from a jar) Add for flavor.
  • to taste Optional heat: sriracha or chili flakes
Toppings
  • 1 cup Sliced cucumber Add closer to serving for crunch.
  • 1 cup Shredded carrots Add closer to serving for crunch.
  • 1/4 cup Chopped green onions Add for flavor.
  • 1/4 cup Chopped cilantro Optional, for garnish.
  • 1/4 cup Crushed peanuts Add right before eating for crunch.
  • 1 tbsp Sesame seeds Optional, for garnish.

Method
 

Preparation
  1. Boil the noodles according to package instructions until just done. Rinse immediately under cold water to stop the cooking process.
  2. In a bowl, whisk together the peanut butter, soy sauce, rice vinegar or lime juice, sesame oil, honey or brown sugar, and garlic. If the dressing is too thick, add a splash of water until you achieve a creamy consistency.
  3. Toss the cooled noodles with the dressing until fully coated.
  4. Mix in the vegetables and toppings, then taste and adjust seasoning as needed.

Notes

Store in an airtight container in the fridge for 3 to 4 days. Keep crunchy toppings separate to maintain their texture. You can use different types of noodles, but adjust the dressing amount if necessary.