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Flavorful Asian Sesame Noodle Salad Recipe with Easy Creamy Peanut Dressing

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A quick and tasty Asian sesame noodle salad featuring tender noodles, crunchy veggies, and a creamy, nutty peanut dressing that’s perfect for casual gatherings or quick lunches.

Ingredients

Scale
  • 8 ounces (225 g) spaghetti or Asian wheat noodles (linguine preferred)
  • 1 cup shredded carrots (about 2 medium carrots)
  • 1 cup thinly sliced red bell pepper
  • 1 cup chopped cucumber (seeded for less water)
  • 2 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro (optional)
  • 2 tablespoons toasted sesame seeds
  • 1/3 cup creamy peanut butter (natural, no sugar added)
  • 3 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup (adjust sweetness to taste)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 small garlic clove, minced
  • 1/4 to 1/3 cup warm water (to thin dressing)
  • Optional: 1/4 teaspoon red pepper flakes or a splash of Sriracha

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of spaghetti or Asian wheat noodles. Cook 7-9 minutes until al dente, stirring occasionally.
  2. Drain noodles in a colander and rinse under cold water to stop cooking and cool them down.
  3. While noodles cook, shred carrots, thinly slice red bell pepper and cucumber (seeded), slice green onions, and chop cilantro if using.
  4. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey or maple syrup, toasted sesame oil, grated ginger, and minced garlic. Slowly whisk in warm water until smooth and pourable. Adjust sweetness or heat with red pepper flakes or Sriracha if desired.
  5. In a large mixing bowl, combine cooled noodles and chopped vegetables. Pour peanut dressing over the top.
  6. Toss gently but thoroughly with tongs or salad servers to coat noodles and veggies evenly.
  7. Sprinkle toasted sesame seeds over the salad and toss lightly again.
  8. Serve immediately or chill in the fridge for 20-30 minutes to let flavors meld. If chilled, toss again before serving.

Notes

Do not overcook noodles; rinse under cold water to stop cooking and prevent clumping. Whisk dressing slowly while adding warm water to avoid lumps. Toast sesame seeds in a dry skillet over medium heat for about 2 minutes, stirring constantly. Adjust dressing thickness with warm water or peanut butter/honey. Salad holds well for 2-3 days refrigerated; toss before serving again. For gluten-free, use rice noodles or gluten-free soba and tamari instead of soy sauce. For vegan, use maple syrup instead of honey and vegan soy sauce.

Nutrition

Keywords: Asian sesame noodle salad, peanut dressing, quick salad, creamy peanut sauce, easy noodle salad, potluck recipe, vegetarian salad, gluten-free option

Find it online: https://dahliadishes.com/flavorful-asian-sesame-noodle-salad-recipe-with-easy-creamy-peanut-dressing/