15-Minute Sesame Cold Noodle Salad
A cold noodle salad that comes together in roughly 15 minutes, with a tangy sesame dressing and plenty of crunch from raw veggies. It works as a quick main or a side that actually tastes better after a short rest in the fridge.
You won’t need to turn on the stove for more than a few minutes. Boil the noodles, whisk the dressing, toss everything together, and you’re done.
Why This Noodle Salad Works for Busy Nights
The sesame dressing coats the noodles without weighing them down. A little rice vinegar keeps the whole thing bright, while the vegetables stay crisp and fresh.
Because the dish is meant to be served cold, you can make it ahead and eat it straight from the fridge. It holds up well and never gets soggy, which makes it a reliable choice when you need dinner that’s ready when you are.
Ingredients
- 8 oz dried spaghetti or lo mein noodles: any long, thin noodle will work; rice noodles turn fragile once chilled, so stick with wheat pasta.
- 3 tbsp sesame oil: toasted sesame oil gives the deepest flavor.
- 2 tbsp soy sauce: low-sodium is fine, just taste before adding extra salt.
- 1 tbsp rice vinegar: plain rice vinegar, not seasoned.
- 1 tbsp sugar: helps balance the salt and acid.
- 1 cup shredded carrots: use pre-shredded or grate them yourself.
- 1 cup julienned cucumber: seedless cucumber cut into thin sticks.
- 2 scallions: thinly sliced, white and green parts.
- 1 tbsp toasted sesame seeds: for the top.
Variations / Substitutions
- Swap the noodles: udon, soba, or even angel hair work. Just cook them a minute short of the package time so they don’t turn mushy when chilled.
- Add protein: fold in shredded rotisserie chicken or cooled, cooked shrimp for a heartier bowl.
- Use a different crunch: shredded cabbage, thinly sliced bell pepper, or snap peas all bring a similar crisp texture.
- Go spicier: whisk a teaspoon of chili garlic sauce or sriracha into the dressing.
- Make it gluten-free: use tamari instead of soy sauce and choose gluten-free spaghetti or rice noodles (just know rice noodles soften more overnight).
For something warm and garlicky, try our Sticky Garlic Chicken Thighs on the same night.
How to Make Sesame Cold Noodle Salad
Step 1: Boil the Noodles
Bring a large pot of salted water to a rolling boil. Add the 8 oz noodles and cook them until al dente, about 4 minutes. You want them cooked through but still firm, because they’ll soften a little more as they sit in the dressing. Drain and rinse under cold water until completely cool, then shake off the excess water.
Step 2: Whisk the Dressing
In a small bowl, whisk together the 3 tbsp sesame oil, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp sugar. Keep whisking until the sugar dissolves and the dressing looks smooth and glossy, about 30 seconds.
Step 3: Toss Everything Together
Put the cooled noodles in a large mixing bowl. Add the 1 cup shredded carrots, 1 cup cucumber, and most of the sliced scallions. Pour the dressing over the top and use tongs to lift and separate the strands, coating every noodle. Let the bowl sit on the counter for 10 minutes so the flavors soak in, then give it one more toss.
Step 4: Scatter with Sesame and Serve
Divide the salad between bowls and sprinkle the 1 tbsp toasted sesame seeds over each one, along with the rest of the scallions. Serve it cold or at room temperature, and eat it the same day for the brightest crunch.
Tips for the Best Cold Noodle Salad
- Rinse the noodles in cold water until they’re no longer warm to the touch. Any leftover heat cooks the vegetables and makes the whole salad limp.
- If you have time, chill the dressed salad for 30 minutes before serving. The texture stays snappy and the dressing deepens.
- Use tongs to mix instead of a spoon. They separate the noodles without breaking them.
- Taste the dressing before pouring it on. If it seems too salty, add an extra splash of rice vinegar.
Double the batch for lunches:
| Servings | Uncooked Noodles | Dressing Amount | Shredded Carrots & Cucumber |
|---|---|---|---|
| 2 | 4 oz | halve all ingredients | 1/2 cup each |
| 4 | 8 oz | full recipe | 1 cup each |
| 6 | 12 oz | 1.5x recipe | 1.5 cups each |
Storing Leftovers
- Refrigerate: Pack the salad in a sealed container and it stays good for 3 days. The vegetables soften slightly but the flavor holds.
- Serve cold: Take it straight from the fridge. You can add a tiny drizzle of soy sauce and sesame oil to wake up the dressing before eating.
What To Serve With Sesame Cold Noodle Salad
Pile some thinly sliced grilled steak or teriyaki chicken on top and the savory meat juices mix right into the dressing. It also works nicely next to crisp-skinned salmon or as a packed lunch with a handful of edamame on the side.
Frequently Asked Questions
Can I use rice noodles?
Yes, but rice noodles turn soft and a bit fragile after chilling. Serve the salad within a few hours for the best texture.
How far ahead can I make it?
Up to a day ahead. The noodles absorb the dressing and get even more flavorful, but the vegetables lose some of their initial crunch.
Can I skip the sugar?
You can, but the dressing will taste sharper and less balanced. A small amount of sugar helps mellow the vinegar and soy sauce without making the dish sweet.
What protein goes well with this salad?
Shredded chicken and chilled shrimp work without overpowering the sesame flavor.
Is this salad gluten-free friendly?
Yes, as long as you use gluten-free noodles and tamari instead of soy sauce.
Sesame Cold Noodle Salad Recipe
Ingredients
Method
- Boil noodles in salted water until al dente, about 4 minutes. Drain, rinse with cold water, and shake dry.
- Whisk together sesame oil, soy sauce, rice vinegar, and sugar until the sugar dissolves.
- In a large bowl, toss the cooled noodles with carrots, cucumber, most of the scallions, and the dressing. Let sit for 10 minutes, then toss once more.
- Divide into bowls and top with sesame seeds and the remaining scallions. Serve cold.
