When the climate is scorching, we discover ourselves craving cooling, satisfying meals that come collectively quick. Enter this 30-minute Creamy Sesame Noodle Salad! It’s contemporary, saucy, filling, SO flavorful, and scrumptious served heat or chilly.
We find it irresistible for picnics within the park, as a aspect dish for BBQs, or as a part of a summer season meal. Make it a meal by pairing with tempeh or grilled tofu or rooster skewers. Allow us to present you the way it’s performed!
This sesame noodle salad is impressed by a Taiwanese dish known as Ma Jiang Mian (Chinese language Sesame Noodles). Our seek for the dish’s origin story got here up empty, however widespread components appear to incorporate wheat-based noodles, soy sauce, sesame paste, vinegar, sesame oil, and sugar.
The next is our gluten-free optionally available, naturally sweetened, impressed model utilizing easy-to-access components and a zippy taste twist. You will discover a extra conventional model of the dish from The Woks of Life.
How you can Make This Sesame Noodle Salad
It begins with cooking your favourite noodles, then whisking collectively a creamy, tremendous savory dressing that includes tamari (or soy sauce) and tahini. The flavour is balanced with rice vinegar and lime juice for brightness, maple syrup for sweetness, toasted sesame oil for richness and sesame vibes, and garlic and ginger for extra dimension.
It’s a type of dressings that’s so good you need to lick it from the spoon!
Subsequent, we prep the veggies, which make this salad really feel tremendous contemporary.
Combine them up with the sesame dressing, your favourite noodles, and chopped peanuts or cashews for crunch. And that’s it — it’s dinnertime, associates!
We hope you LOVE this sesame noodle salad! It’s:
Fast & simple
& SUPER flavorful!
We love bringing this salad to BBQs or picnics, or getting ready it as a part of a summer season meal. It’s scrumptious served with tempeh, grilled tofu or rooster skewers, or alongside different Asian-inspired recipes.
Extra Satisfying Salads for Summer season
For those who do this recipe, tell us! Depart a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, associates!
Servings 6 (~1-cup servings)
- 8 oz. brown rice udon noodles (we like Lotus Meals // or sub different noodles similar to buckwheat soba or spaghetti // guarantee gluten-free as wanted)
- 1 massive cucumber, peeling optionally available (we like peeling in stripes)
- 1/2 cup thinly sliced inexperienced onion (2 stalks yield ~1/2 cup)
- 1/2 cup loosely packed contemporary cilantro leaves
- 1/3 cup roughly chopped roasted peanuts or cashews (flippantly salted or unsalted)
- 1/4 cup soy sauce or tamari* (guarantee gluten-free as wanted)
- 3 Tbsp well-stirred tahini (we want the hulled, drippy sort! See our tahini evaluate)
- 2 Tbsp rice vinegar
- 1 ½ Tbsp maple syrup
- 1 Tbsp toasted sesame oil
- 1 Tbsp contemporary lime juice
- 1 Tbsp minced contemporary ginger
- 2 tsp minced garlic (2 cloves garlic yield ~2 tsp)
Cook dinner noodles based on bundle directions then rinse in chilly water to chill them rapidly and cease them from sticking collectively. Put aside to empty.
In the meantime, whisk collectively all of the sesame dressing components in a big mixing bowl. Put aside.
Reduce the cucumber in half lengthwise, then take away the seedy center with a spoon. Reduce into 2-3-inch (5-8 cm) matchsticks roughly the identical width as cooked noodles.
Add the drained noodles and three/4 of the sliced cucumbers to the dressing bowl and stir effectively to mix. Optionally, switch to a serving platter.
Greatest when contemporary. Leftover salad will hold saved within the fridge for as much as 2 days. Not freezer pleasant.
*Diet data is a tough estimate calculated with Lotus Meals Brown Rice Udon Noodles.
Serving: 1 cup Energy: 332 Carbohydrates: 40.6 g Protein: 10.5 g Fats: 15.5 g Saturated Fats: 2.4 g Polyunsaturated Fats: 3.8 g Monounsaturated Fats: 6.2 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 679 mg Potassium: 374 mg Fiber: 4.5 g Sugar: 5.3 g Vitamin A: 310 IU Vitamin C: 3 mg Calcium: 41 mg Iron: 2.4 mg