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Easy Asian Sesame Noodle Salad Recipe with Creamy Peanut Dressing

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A quick and refreshing Asian sesame noodle salad with a creamy peanut dressing, perfect for summer lunches or dinners. This dish balances creamy richness with fresh, crisp vegetables and chewy noodles for a satisfying meal.

Ingredients

Scale
  • 8 oz dried spaghetti or Asian wheat noodles (or rice noodles for gluten-free)
  • 1 cup shredded carrot
  • 1 cup thinly sliced cucumber
  • 1/2 cup chopped green onions
  • 1/2 cup finely shredded red cabbage
  • 1/3 cup creamy peanut butter
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon freshly grated ginger (optional)
  • 1 clove garlic, minced
  • Water, as needed to thin the dressing
  • 1 tablespoon toasted sesame seeds
  • Fresh cilantro leaves (optional)
  • Chili flakes or sliced fresh chili (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz of noodles and cook according to package instructions (7-9 minutes for spaghetti, 4-5 minutes for rice noodles) until al dente. Drain and rinse immediately under cold water to stop cooking and prevent sticking. Drain well and transfer to a large mixing bowl.
  2. While the noodles cook, shred 1 cup of carrots, thinly slice 1 cup of cucumber, finely shred 1/2 cup of red cabbage, and chop 1/2 cup of green onions. Add all to the bowl with the noodles.
  3. In a medium bowl, whisk together 1/3 cup creamy peanut butter, 3 tablespoons low-sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon honey, 1 teaspoon grated ginger, and 1 minced garlic clove. Add water, a tablespoon at a time, to thin the dressing to a pourable consistency. Taste and adjust seasoning if needed.
  4. Pour the dressing over the noodle and vegetable mixture. Toss gently but thoroughly until everything is well coated.
  5. Sprinkle with 1 tablespoon toasted sesame seeds, fresh cilantro leaves, and chili flakes if desired. Serve immediately or chill for 15-20 minutes to let flavors meld.

Notes

Rinsing noodles under cold water after cooking prevents clumping and keeps the salad texture smooth. Adjust dressing thickness by adding water gradually. For vegan version, use maple syrup instead of honey and tamari instead of soy sauce. Toast sesame seeds in a dry skillet for 2-3 minutes until fragrant. Add protein like grilled chicken, shrimp, or tofu to make it a full meal. Store dressing and noodles separately to avoid sogginess.

Nutrition

Keywords: Asian sesame noodle salad, peanut dressing, cold noodle salad, summer salad, easy noodle salad, gluten-free noodle salad, vegan noodle salad

Find it online: https://magnetmeal.com/easy-asian-sesame-noodle-salad-recipe-with-creamy-peanut-dressing-perfect-for-summer/