Creamy Sesame Noodle Salad

Creamy Sesame Noodle Salad

Course: Mains


Noodle Salad

  • 8 oz brown rice udon noodles or sub other noodles such as buckwheat soba or spaghetti
  • 1 cucumber peeling optional
  • 1/2 cup green onion thinly sliced (2 stalks yield approx. 1/2 cup)
  • 1/2 cup loosely packed fresh cilantro leaves
  • 1/3 cup roughly chopped roasted peanuts or cashews (lightly salted or unsalted)

Sesame Dressing

  • 1/4 cup soy sauce or tamari* 
  • 3 tbsp tahini well-stirred
  • 2 tbsp rice vinegar
  • 1 1/2 tbsp maple syrup
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh lime juice
  • 1 tbsp fresh ginger minced
  • 2 tsp garlic  minced (2 cloves garlic yield approx 2 tsp)


  • Cook noodles according to package instructions then rinse in cold water to cool them quickly and stop them from sticking together. Set aside to drain.
  • Meanwhile, whisk together all the sesame dressing ingredients in a large mixing bowl. Set aside.
  • Cut the cucumber in half lengthwise, then remove the seedy middle with a spoon. Cut into 2-3-inch (5-8 cm) matchsticks approximately the same width as cooked noodles.
  • Add the drained noodles and 3/4 of the sliced cucumbers to the dressing bowl and stir well to combine. Optionally, transfer to a serving platter.
  • Top with the remaining cucumber, green onions, cilantro, and chopped peanuts. Garnish with extra lime wedges (optional). Enjoy right away or chill for 30 minutes before serving. 


*If soy-free, use coconut aminos in place of soy sauce/tamari and start with less maple syrup as coconut aminos are naturally sweet.
Recipe adapted from The Minimalist Baker
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