Sesame Ginger Noodle Salad

$- 8 oz rice noodles - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1 cucumber, julienned - 1/2 cup green onions, chopped - 1/4 cup fresh cilantro, chopped - 1/4 cup sesame seeds For a fresh and crunchy salad, I love using rice noodles. They are easy to cook and soak up the flavors well. The bright colors from the fresh vegetables make this dish pop. I often use shredded carrots, red bell peppers, cucumbers, green onions, and cilantro. These veggies not only add crunch but also give a lovely taste. The sesame seeds on top add a nice touch and a nutty flavor. They also give the salad a beautiful finish. Mixing these ingredients creates a vibrant bowl of goodness that you can enjoy anytime. - 1/4 cup sesame oil - 2 tablespoons soy sauce (or tamari for a gluten-free option) - 1 tablespoon fresh ginger, finely grated - 1 tablespoon honey or agave syrup - 1 tablespoon rice vinegar - 1 teaspoon chili flakes (optional) The dressing is where the magic happens. I use sesame oil for a rich flavor base. Soy sauce or tamari gives a salty kick, while fresh ginger adds a zing. Sweeteners like honey or agave syrup balance the flavors perfectly. Rice vinegar adds a tang that brightens up the dish. If you like some heat, adding chili flakes is a great idea. This dressing brings everything together and makes the salad sing with flavor. {{ingredient_image_2}} To cook rice noodles properly, boil water in a large pot. Add 8 oz of rice noodles and cook them until they are tender. This usually takes about 4 to 6 minutes. Drain the noodles well in a colander. Rinse them under cold water for a minute. This stops the cooking and cools them down. Chop your fresh vegetables. For this salad, you need shredded carrots, a thinly sliced red bell pepper, and a julienned cucumber. You will also chop green onions and fresh cilantro. Place all the chopped veggies in a large mixing bowl. Toss them gently so they mix evenly. In a separate bowl, whisk together the dressing. Combine 1/4 cup sesame oil, 2 tablespoons soy sauce (or tamari for a gluten-free option), and 1 tablespoon of finely grated fresh ginger. Add 1 tablespoon honey or agave syrup, 1 tablespoon rice vinegar, and optional chili flakes. Make sure to whisk until the dressing is well mixed. Now it’s time to bring everything together. Add the cooled rice noodles to the bowl with the mixed vegetables. Drizzle the dressing over the noodles and veggies. Toss all the ingredients together gently. You want to coat everything evenly with the dressing. Finally, sprinkle 1/4 cup of sesame seeds on top and do a light toss to mix them in. Let your salad rest for about 10 minutes. This resting time is key. It allows the flavors to blend together and enhance the taste. Enjoy your fresh and flavorful sesame ginger noodle salad! Resting time is key for flavor. After mixing your salad, let it sit for about 10 minutes. This allows the noodles and veggies to soak in the dressing. You can add extra flavors too. Try toasted sesame oil or a splash of lime juice. You may also include crushed peanuts for a crunchy twist. For serving, use large, colorful bowls or individual plates. This makes the dish look inviting. Consider garnishing with fresh cilantro sprigs and a sprinkle of sesame seeds. These simple touches create visual appeal and enhance the dish's flavor. You want your salad to look as good as it tastes! Pro Tips Cool the Noodles Quickly: Rinsing the cooked rice noodles under cold water not only stops the cooking process but also keeps them from becoming mushy. This step is crucial for achieving the perfect texture. Customize Your Veggies: Feel free to add or substitute any vegetables you love or have on hand. Snap peas, bok choy, or shredded cabbage can be great additions for extra crunch and flavor. Make It Ahead: This salad can be made a few hours in advance. Just keep the sesame seeds separate until serving to maintain their crunchiness. Adjust the Spice: If you prefer a milder salad, reduce or omit the chili flakes in the dressing. Alternatively, you can add fresh sliced chili for a fresh heat. {{image_4}} For a gluten-free twist, swap soy sauce with tamari. Tamari gives you the same rich flavor without gluten. This small change ensures everyone can enjoy this tasty salad. You can make this salad even better. Try adding more vegetables like snap peas, radishes, or bok choy. They bring crunch and color. For protein, consider chicken, tofu, or shrimp. Cooked chicken adds heartiness. Tofu is great for a plant-based option. Shrimp gives a nice seafood touch. If you want a vegan dish, use agave syrup instead of honey. This keeps your salad sweet and cruelty-free. To make it low-carb, skip the noodles and use spiralized zucchini instead. This keeps the dish light, fresh, and still delicious. Enjoy experimenting with these options! After you enjoy your delicious sesame ginger noodle salad, store any leftovers in the fridge. Use an airtight container to keep it fresh. It is best to eat it within three days. The veggies will stay crisp and the flavors will remain vibrant. Can you freeze noodle salad? I recommend against it. Freezing changes the texture of the noodles and vegetables. If you freeze it, the salad may become mushy when thawed. Stick to refrigeration for the best taste and quality. If you have leftovers and want to reheat them, do it gently. Use a pan on low heat to warm the noodles. Add a splash of sesame oil or water to keep them moist. Avoid microwaving, as it can make the noodles tough. You want to maintain that fresh texture! You can use rice noodles for this salad. They cook quickly and are light. If you want, you can also try whole wheat noodles or soba noodles. Both options add a nice flavor and texture. This salad stays fresh for about three days in the fridge. Keep it in an airtight container. After that, the veggies may start to get soggy. Yes, you can make the salad ahead of time. I recommend mixing the dressing and noodles separately. Combine them just before serving to keep everything crunchy and fresh. This salad pairs well with grilled chicken or shrimp. You can also serve it with spring rolls or a side of edamame. These options add protein and balance to your meal. In this post, I covered how to make a delicious Sesame Ginger Noodle Salad. We explored key ingredients like rice noodles, fresh veggies, and sesame seeds. I shared step-by-step instructions for cooking and mixing, plus tips for flavor and presentation. You can tweak the recipe with variations to fit your diet. Remember to store it well for the best taste later. This salad is fresh, tasty, and easy to adapt, making it a great dish for any meal. Enjoy creating your own version!$

Sesame Ginger Noodle Salad

A refreshing salad featuring rice noodles tossed with colorful vegetables and a flavorful sesame ginger dressing.

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Prep Time 15

Cook Time 10

Total Time 25

Course Salad

Cuisine Asian

Servings 4

Calories 250 kcal

Ingredients

8 oz rice noodles
1 cup shredded carrots
1 whole red bell pepper, thinly sliced
1 whole cucumber, julienned
0.5 cup green onions, chopped
0.25 cup fresh cilantro, chopped
0.25 cup sesame seeds
0.25 cup sesame oil
2 tablespoons soy sauce (or tamari for a gluten-free option)
1 tablespoon fresh ginger, finely grated
1 tablespoon honey or agave syrup
1 tablespoon rice vinegar
1 teaspoon chili flakes (optional)

Instructions

Start by preparing the rice noodles. Cook them according to the package instructions until tender. Once ready, drain them thoroughly and rinse under cold water to halt the cooking process. Set the noodles aside to cool completely.
In a large mixing bowl, combine the shredded carrots, thinly sliced red bell pepper, julienned cucumber, chopped green onions, and freshly chopped cilantro. Toss gently to distribute the vegetables evenly.
In a separate bowl, prepare the dressing by whisking together the sesame oil, soy sauce (or tamari), finely grated fresh ginger, honey or agave syrup, rice vinegar, and optional chili flakes. Mix until the dressing is well combined and emulsified.
Add the cooled rice noodles to the bowl with the fresh vegetable mixture. Drizzle the prepared dressing over the noodles and vegetables, then gently toss everything together until the noodles and veggies are evenly coated with the dressing.
Enhance the salad by sprinkling sesame seeds on top and give it a final light toss to integrate the seeds into the mixture.
For optimal flavor, allow the salad to sit for about 10 minutes before serving. This resting time lets the ingredients marinate and the flavors meld together beautifully.

Notes

For an appealing presentation, serve the salad in large, vibrant bowls or individual plates. Garnish with additional sprigs of fresh cilantro and a generous sprinkle of sesame seeds.

Keyword healthy, noodle salad, vegetarian