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- 8 oz rice noodles - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1 cucumber, julienned - 1 cup shelled edamame - ½ cup green onions, chopped - ¼ cup fresh cilantro, chopped - ¼ cup sesame seeds - 3 tablespoons soy sauce - 2 tablespoons sesame oil - 1 tablespoon fresh ginger, finely grated - 1 tablespoon honey (or agave syrup for a vegan alternative) - 1 teaspoon garlic, minced - 1 tablespoon fresh lime juice The ingredients for this salad are fresh and colorful. Rice noodles are the base. They give a nice texture. I love using shredded carrots for crunch. The red bell pepper adds sweetness. Cucumber brings a refreshing bite. Edamame packs protein. Green onions add a mild bite, while cilantro gives a bright flavor. Lastly, sesame seeds add a nutty crunch. For the dressing, I mix soy sauce for saltiness. Sesame oil adds richness. Fresh ginger gives warmth and zing. Honey or agave syrup adds sweetness. Garlic adds depth. Lime juice brightens everything up. Together, they create a simple yet flavorful dressing. This salad is easy to make with these ingredients. Enjoy the vibrant mix of flavors and textures! {{ingredient_image_2}} - Bring a large pot of water to a boil. - Cook the rice noodles according to package instructions (5-7 minutes). - Drain and rinse the noodles under cold water. Cooking the noodles is the first step. Start by boiling water in a large pot. Once the water bubbles, add the rice noodles. Cook them until they are tender but still have a bit of bite. This usually takes about 5 to 7 minutes. After cooking, drain the noodles and rinse them under cold water. This stops the cooking process and keeps them firm. - Combine shredded carrots, red bell pepper, cucumber, edamame, green onions, and cilantro. - Toss gently to mix. While the noodles cook, you can prepare the vegetables. In a big mixing bowl, add the shredded carrots, sliced red bell pepper, and julienned cucumber. Next, toss in the shelled edamame, chopped green onions, and cilantro. Gently mix them together to blend the colors and textures. - Whisk together soy sauce, sesame oil, ginger, honey (or agave syrup), garlic, and lime juice. Now, it’s time to make the dressing. In a small bowl, whisk together the soy sauce, sesame oil, grated ginger, honey or agave syrup, minced garlic, and fresh lime juice. Mix until everything is smooth and well combined. This dressing is key to adding flavor to your salad. - Add cooled noodles to the vegetable mix. - Drizzle dressing over and toss to coat. Once the noodles are cool, add them to the bowl with the mixed vegetables. Drizzle the dressing on top. Then, gently toss everything together. Make sure the noodles and veggies are fully coated in that tasty dressing. - Sprinkle sesame seeds on top. - Allow to rest for 10 minutes for flavors to meld. To finish, sprinkle sesame seeds over the salad. This adds a nice crunch and extra flavor. Let the salad rest for about 10 minutes. This wait helps the flavors blend together. Enjoy your fresh and vibrant sesame ginger noodle salad! - Rinse noodles thoroughly to prevent sticking. - Use a mix of crunchy and soft vegetables. To get the best texture in your salad, rinsing the noodles is key. It stops them from clumping together. I like to use crunchy carrots and soft cucumbers. This mix adds great mouthfeel. - Adjust dressing ingredients to personal taste. - Allowing salad to sit enhances the flavor melding. Taste is everything! Feel free to tweak the dressing to match your likes. Maybe you want more ginger or a splash of lime. Letting the salad rest helps the flavors blend. I always find it tastes better after a few minutes. - Serve in a vibrant salad bowl or plate individually. - Garnish with extra cilantro and sesame seeds for color. For a stunning look, pick a colorful bowl. Serving each plate separately adds a nice touch. A sprinkle of cilantro and sesame seeds makes it pop. It’s all about making your dish as beautiful as it is tasty! Pro Tips Cook Noodles Al Dente: Make sure to cook the rice noodles until they are tender but still firm to the bite. This prevents them from becoming mushy when mixed with the dressing. Chill the Salad: After mixing all ingredients, let the salad rest in the refrigerator for at least 10 minutes. This allows the flavors to meld and enhances the overall taste. Customize Your Veggies: Feel free to add or substitute your favorite vegetables, such as bell peppers, bean sprouts, or snap peas, to make the salad your own. Toast Sesame Seeds: For a deeper flavor, toast the sesame seeds in a dry skillet over medium heat until golden brown before sprinkling them on top of the salad. {{image_4}} You can easily make this salad heartier. Add grilled chicken or tofu for a protein boost. They will soak up the flavors well and make the dish more filling. If you want a seafood twist, substitute edamame with cooked shrimp or crab. Both options add a nice texture and flavor. Want some heat? Try a spicy sriracha dressing. It will give your salad a nice kick. You can also experiment with different oils, like peanut oil. This adds a unique taste that complements the sesame oil. Make your salad burst with color and flavor by using fresh seasonal vegetables. Add bell peppers or snap peas for crunch. You can also incorporate fruits like mango for a sweet twist. The fruit adds a nice contrast to the savory dressing. Get creative and enjoy the fresh flavors! To keep your sesame ginger noodle salad fresh, store it in an airtight container in the fridge. This method locks in flavors and keeps the salad crisp. I recommend consuming it within 2-3 days for the best taste and texture. After that, the vegetables may lose their crunch. Freezing this salad is not recommended. The texture of the noodles and veggies can change when thawed. You want to enjoy the salad fresh, as that’s when it tastes its best. If you have leftovers, don't worry! Just add fresh dressing to revive the flavors before you serve. Toss in fresh herbs or veggies to bring the salad back to life. This small step can make a big difference in taste. It takes 15 minutes to prep and 30 minutes total. You will love how quick this salad is! Yes, you can prepare the ingredients a day ahead. Just remember to add the dressing right before serving. Absolutely! Use agave syrup instead of honey. Check that there are no animal products included. This salad pairs well with grilled meats. You can also enjoy it as a light lunch on its own. This Sesame Ginger Noodle Salad is easy and quick to make. Use rice noodles, fresh veggies, and a tasty dressing to achieve bright flavors. You can add protein like chicken or tofu for extra nutrition. Remember, it’s best to serve it fresh. With vibrant ingredients and simple steps, you can impress anyone. Enjoy making this salad as a delicious meal or a side dish.

Sesame Ginger Noodle Salad

A refreshing and vibrant noodle salad with a sesame ginger dressing, packed with colorful vegetables and protein-rich edamame.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 8 oz rice noodles
  • 1 cup shredded carrots
  • 1 medium red bell pepper, thinly sliced
  • 1 medium cucumber, julienned
  • 1 cup shelled edamame
  • ½ cup green onions, chopped
  • ¼ cup fresh cilantro, chopped
  • ¼ cup sesame seeds
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon fresh ginger, finely grated
  • 1 tablespoon honey (or agave syrup for a vegan alternative)
  • 1 teaspoon garlic, minced
  • 1 tablespoon fresh lime juice

Instructions
 

  • Cook the Noodles: Bring a large pot of water to a rolling boil. Add the rice noodles and cook according to the package instructions (typically 5-7 minutes) until they are tender but still firm to the bite. Once cooked, drain the noodles and rinse them under cold water immediately to halt the cooking process. Set the noodles aside in a large bowl.
  • Prepare the Vegetables: While the noodles are cooking, prepare the veggies. In a spacious mixing bowl, combine the shredded carrots, sliced red bell pepper, julienned cucumber, shelled edamame, chopped green onions, and cilantro. Toss them together gently to mix.
  • Make the Dressing: In a separate small bowl, whisk together the soy sauce, sesame oil, grated ginger, honey (or agave syrup), minced garlic, and fresh lime juice until the mixture is well blended and smooth.
  • Combine Everything: Once the noodles have cooled, add them to the bowl with your mixed vegetables. Drizzle the dressing over the noodles and vegetables, then gently toss everything together until the noodles and vegetables are thoroughly coated with the dressing.
  • Garnish: Finish by sprinkling the sesame seeds over the top for an added crunch and nutty flavor. Allow the salad to rest for about 10 minutes before serving, as this will help the flavors meld beautifully.

Notes

Allow the salad to rest for about 10 minutes before serving to enhance the flavors.
Keyword healthy, noodles, salad, vegan