Save to Pinterest There's something about the smell of sesame oil hitting a hot pan that pulls me back to a tiny noodle shop in the neighborhood where I'd grab lunch between errands. One afternoon, the owner showed me how she made her cold noodle salad—nothing fancy, just quality ingredients tossed together with intention. I've been chasing that simple, satisfying feeling ever since, and this version has become my go-to when I want something light but substantial without spending hours in the kitchen.
I made this for a picnic last summer and watched people go back for thirds—not because it was fancy, but because it was exactly what everyone needed on a hot day. The conversation shifted from complaints about the heat to requests for the recipe, which felt like the highest compliment.
Ingredients
- Soba or thin spaghetti (250g): Soba has an earthy nuttiness that pairs beautifully with sesame, but thin spaghetti works just as well and is easier to find.
- Cucumber and carrots, julienned: The knife work takes a few minutes but creates those satisfying crisp textures—if you have a mandoline, this is where it shines.
- Edamame (1 cup cooked): Buy them frozen and boil for 5 minutes; they add protein and a pop of color.
- Spring onions: A small amount goes a long way for brightness and a gentle bite.
- Toasted sesame seeds: Toast your own if possible—the difference between raw and toasted is everything.
- Tahini (3 tbsp): This is your dressing base; it sounds exotic but it's just ground sesame seeds and it brings everything together.
- Soy sauce (2 tbsp): Use tamari if gluten is a concern; it's the salty backbone of the dressing.
- Rice vinegar (1 tbsp): Milder and sweeter than other vinegars, it balances the richness without being sharp.
- Toasted sesame oil (1 tbsp): This is concentrated flavor—a little goes far, and it's worth buying good quality.
- Honey or maple syrup (1 tbsp): A touch of sweetness rounds out the savory and tangy notes.
- Fresh ginger and garlic: These add warmth and prevent the dressing from tasting one-dimensional.
Instructions
- Get your noodles ready:
- Boil water, cook noodles according to the package, then drain and rinse under cold water until they're completely cool. This stops the cooking and prevents them from clumping together.
- Build your dressing:
- Whisk tahini with soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic in a large bowl. Add water gradually while whisking until it's smooth and pourable—you're looking for a consistency that coats noodles without pooling.
- Bring it all together:
- Add the cooled noodles, cucumber, carrots, and edamame to the dressing bowl and toss gently but thoroughly, making sure every noodle gets coated. This is where patience pays off—rushing the toss means some bites will be bland.
- Finish and chill:
- Scatter spring onions and sesame seeds on top, add any optional garnishes you're using, then refrigerate for at least 10 minutes. The cold brings out the flavors and lets everything meld together.
Save to Pinterest My friend brought her teenage daughter to dinner and asked if she'd help in the kitchen. They tossed this salad together while talking about her day, and I realized the simplicity of it—no complicated techniques, no intimidating steps—meant they could actually cook together without frustration. That's when I understood why this dish keeps showing up at my table.
Why This Dressing Works
Sesame is a flavor that doesn't need much help—tahini, sesame oil, and a few supporting players create a dressing that tastes creamy without any dairy. The soy sauce adds depth, the rice vinegar keeps it bright, and the ginger and garlic prevent it from being flat or one-note. It's the kind of dressing that makes you understand why people return to similar flavors again and again.
Make It Your Own
The base of this salad is flexible enough to adapt to what's in your kitchen or what you're craving that day. I've made it with shredded cooked chicken when I wanted more protein, and I've added sautéed mushrooms when I had them on hand. A handful of fresh cilantro or mint at the end adds a completely different energy to the dish.
Storage and Serving
This salad keeps well in the refrigerator for 2-3 days, though the noodles gradually absorb the dressing and it becomes more compact. I usually toss it with a splash of water or extra sesame oil before serving if it's been sitting overnight. For meal prep, I keep the dressing separate and toss everything together just before eating.
- Store dressing and noodles in separate containers for the best texture over time.
- Let chilled noodles sit at room temperature for 5 minutes before serving so the flavors aren't muted.
- This is as delicious as a main course or as a side dish alongside grilled fish or tofu.
Save to Pinterest This salad has taught me that some of the most memorable meals come from simplicity and good ingredients, not complexity. I hope it becomes something you make often and that it brings the same ease and satisfaction to your kitchen that it brings to mine.
Recipe Frequently Asked Questions
- → Can I use different noodles?
Yes, rice noodles can be used for a gluten-free version or thin spaghetti if soba isn’t available.
- → How is the sesame dressing made smoothly?
Whisk tahini, soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and water together until creamy and pourable.
- → What proteins complement this dish?
Edamame provides plant-based protein, and shredded cooked chicken or tofu can also be added for more protein.
- → What garnishes enhance the flavor?
Fresh cilantro, mint leaves, crushed peanuts, cashews, or lime wedges add extra brightness and texture.
- → How long should it chill before serving?
Chill for at least 10 minutes to allow flavors to meld and to serve cold and refreshing.
- → Is this dish suitable for a vegan diet?
Yes, by substituting honey with maple syrup, this dish is fully vegan-friendly.