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- 8 oz soba noodles - 2 tablespoons sesame oil - 1 tablespoon ginger, minced - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon rice vinegar - 1 tablespoon honey or maple syrup - 1 cup cucumber, julienned - 1 cup carrots, shredded - 1 red bell pepper, thinly sliced - 2 green onions, chopped - 1/4 cup fresh cilantro, chopped - 1 tablespoon sesame seeds - Optional: red pepper flakes for heat For this salad, I use 8 ounces of soba noodles. This is the perfect amount for four servings. The sesame oil gives a rich flavor. I add two tablespoons for a nice touch. One tablespoon of minced ginger adds amazing zest. The soy sauce and rice vinegar balance the taste well. I use two tablespoons of soy sauce. For sweetness, one tablespoon of honey or maple syrup works great. For the veggies, I need one cup each of cucumber and carrots. I add a red bell pepper for color. Two chopped green onions and a quarter cup of cilantro enhance the flavors. Finally, I sprinkle one tablespoon of sesame seeds on top for crunch. If you want some heat, add red pepper flakes. You can use tamari instead of soy sauce for a gluten-free version. Maple syrup can replace honey for a vegan option. If you don’t have soba noodles, you can use rice noodles. For a crunchier salad, try adding chopped nuts like peanuts or almonds. {{ingredient_image_1}} Start by boiling water in a pot. Add the soba noodles to the pot. Cook them according to the package instructions, usually about 5 to 8 minutes. When they are done, drain the noodles in a colander. Rinse the noodles under cold water to stop the cooking. This keeps them from getting mushy. Set them aside to cool while you make the dressing. In a large bowl, combine the sesame oil, minced ginger, soy sauce, rice vinegar, and honey. Use a whisk to mix them well. This dressing gives your salad a great flavor. You can taste it to see if you want to add more honey for sweetness or soy sauce for saltiness. If you like a bit of heat, this is a good time to add red pepper flakes. Once the noodles are cool, add them to the bowl with the dressing. Toss them gently to coat every noodle. Next, fold in the julienned cucumber, shredded carrots, sliced red bell pepper, chopped green onions, and fresh cilantro. Mix everything well, so the flavors blend together. Let the salad sit for about ten minutes. This helps the flavors meld nicely. Just before serving, sprinkle sesame seeds on top for some crunch. To make the best dressing, use fresh ginger. It adds a bright and zesty taste. Whisk together sesame oil, soy sauce, rice vinegar, and honey. This mix gives a sweet and salty balance. Adjust the honey to fit your taste. If you want it sweeter, add more honey. A touch of red pepper flakes can kick up the heat. For a crunchy bite, add more veggies like snap peas or radishes. The more colors, the more fun! You can also use toasted sesame seeds for extra flavor. Try mixing in some nuts for a unique twist. Chopped peanuts or almonds work great here. They add a lovely crunch and nutty flavor. Serve this salad cold for a refreshing dish. It pairs well with grilled chicken or shrimp. You can also use it as a side dish at a barbecue. If you have leftovers, store them in the fridge. Just remember to keep the dressing separate until you are ready to eat! Pro Tips Cool the Noodles: After cooking the soba noodles, rinse them under cold water to stop the cooking process and prevent them from becoming mushy. Customize Your Veggies: Feel free to substitute or add your favorite vegetables like bell peppers, snow peas, or edamame for extra flavor and nutrition. Make Ahead: This salad can be made in advance. Just keep the dressing separate until ready to serve for the freshest taste. Adjust the Sweetness: Taste the dressing before adding to the noodles and adjust the sweetness with more honey or maple syrup according to your preference. {{image_2}} You can easily boost the protein in your sesame ginger noodle salad. Tofu is a great option for a meatless meal. Choose firm tofu for the best texture. Just press it to remove extra water, then cube it. Sauté the cubes in a bit of sesame oil until golden brown. Chicken is another tasty choice. Cook it in a pan or grill it. Slice it thin before adding it to the salad. Shrimp also works well. You can boil or sauté shrimp for a quick protein fix. Just make sure they are pink and cooked through before adding them. Feel free to change up the veggies in your salad. If you don’t like cucumber, try bell peppers or radishes. Shredded cabbage adds crunch and flavor too. You can also use snap peas for a sweet touch. For a heartier mix, consider adding edamame or broccoli. Both veggies bring color and nutrition. Just steam or blanch them before adding to the mix. The key is to use fresh, colorful veggies for the best taste. To make this salad gluten-free, swap out regular soy sauce for tamari. Tamari is a gluten-free option that tastes great. Check your soba noodles too. Many contain wheat, so look for the 100% buckwheat kind. Rice vinegar is typically gluten-free, but always check labels. This way, you can enjoy the salad with peace of mind. Making these simple swaps keeps the flavors while meeting your dietary needs. Store your leftover sesame ginger noodle salad in an airtight container. Place it in the fridge. It will stay fresh for up to three days. Make sure to keep the salad covered. This helps keep it crisp and vibrant. You can eat this salad cold or at room temperature. If you prefer it warm, use a microwave. Heat it in short bursts of 20 seconds. Stir between each burst to avoid overheating. This way, the noodles warm up without getting soggy. I do not recommend freezing this salad. The fresh vegetables may lose their crunch. The noodles can become mushy after thawing. For best flavor and texture, enjoy it fresh or store it in the fridge. Sesame Ginger Noodle Salad is packed with good stuff. Soba noodles provide carbs for energy. They also have protein and fiber. The fresh veggies add vitamins and minerals. Cucumber helps with hydration and digestion. Carrots are great for your eyes. Ginger can aid in digestion and reduce inflammation. Sesame oil contains healthy fats, which are good for your heart. Overall, this salad is a tasty way to get nutrients. Yes, you can make this salad ahead of time. Prepare the salad and store it in the fridge. Just keep the dressing separate until you're ready to eat. This keeps the noodles and veggies crisp. You can mix in the dressing just before serving. The salad tastes even better after sitting for a bit as the flavors meld together. To change the heat level, add or skip red pepper flakes. Start with a pinch for mild spice. If you want more heat, add more flakes until it’s just right. You can also use fresh chili peppers for a fresh kick. If you find it too spicy, add a bit more honey or maple syrup to balance it out. This article covered making a tasty Sesame Ginger Noodle Salad. We went over all the ingredients you'll need, how to cook the noodles, and tips for making the best dressing. You learned how to combine everything and make great variations with proteins and veggies. Finally, we discussed how to store this dish for later. Enjoy your salad! With these steps, you can create a fresh meal anytime. Keep experimenting with flavors and enjoy the process.

Sesame Ginger Noodle Salad

A refreshing and flavorful noodle salad with a sesame ginger dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 8 oz soba noodles
  • 2 tablespoons sesame oil
  • 1 tablespoon ginger, minced
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 cup cucumber, julienned
  • 1 cup carrots, shredded
  • 1 red bell pepper thinly sliced
  • 2 green onions chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon sesame seeds
  • to taste red pepper flakes (optional)

Instructions
 

  • Cook the soba noodles according to package instructions, then drain and rinse under cold water to stop the cooking process.
  • In a large mixing bowl, whisk together sesame oil, minced ginger, soy sauce, rice vinegar, and honey (or maple syrup) until well combined.
  • Add the cooked and cooled soba noodles to the bowl and toss to coat them evenly with the dressing.
  • Gently fold in the julienned cucumber, shredded carrots, sliced red bell pepper, chopped green onions, and cilantro.
  • Taste the salad and adjust the flavors, adding more soy sauce or honey if desired. If you like a bit of heat, sprinkle in some red pepper flakes.
  • Let the salad sit for about 10 minutes to allow the flavors to meld before serving.
  • Just before serving, sprinkle sesame seeds over the top for added crunch.

Notes

Let the salad sit for 10 minutes to enhance the flavors.
Keyword ginger, noodles, salad, sesame, soba