Sesame Ginger Noodle Salad

$- 8 oz rice noodles - 2 cups shredded carrots - 1 cup cucumber, julienned - 1 red bell pepper, thinly sliced - 1 cup snap peas, trimmed and halved - 4 green onions, chopped - 1/4 cup fresh cilantro, finely chopped - 1/4 cup toasted sesame seeds for garnish The main ingredients in this salad create a colorful and crunchy dish. The rice noodles serve as a great base. They soak up all the lovely flavors. Carrots add a sweet crunch. Cucumbers bring a refreshing bite. Red bell peppers offer a nice sweetness. Snap peas give a satisfying crunch. Green onions add a mild onion flavor. Cilantro brightens the dish and adds freshness. Finally, sesame seeds provide a nutty finish. - 3 tablespoons soy sauce (low-sodium preferred) - 2 tablespoons toasted sesame oil - 1 tablespoon fresh ginger, grated - 2 tablespoons lime juice (freshly squeezed for best flavor) - 1 tablespoon honey or maple syrup (for a vegan option) - Sea salt and freshly cracked black pepper to taste The dressing balances the salad perfectly. Soy sauce adds depth and saltiness. Toasted sesame oil gives a rich, nutty taste. Fresh ginger adds a zesty kick. Lime juice brightens the flavors with its acidity. Honey or maple syrup sweetens the mix. Finish with sea salt and black pepper for extra flavor. - Large mixing bowl - Small mixing bowl - Whisk - Colander - Knife - Cutting board You will need a few basic tools for this salad. A large bowl helps mix the noodles and veggies. A small bowl is perfect for whisking the dressing. A colander drains the noodles after cooking. A knife and cutting board are essential for chopping the veggies. Having these items ready makes the process smooth and fun! {{ingredient_image_2}} To start, cook the rice noodles. Follow the package instructions closely. Once cooked, drain the noodles. Rinse them under cold water. This stops the cooking process. Place the noodles in a large bowl and set them aside. Next, we need to prepare the vegetables. Take a large mixing bowl. Add the shredded carrots and julienned cucumber. Next, add the thinly sliced red bell pepper and halved snap peas. Toss in the chopped green onions and finely chopped cilantro. Gently mix everything until well combined. Now, it’s time for the dressing. In a small bowl, whisk together soy sauce and toasted sesame oil. Then, add the grated ginger and lime juice. For sweetness, mix in honey or maple syrup. Taste the dressing and add sea salt and cracked black pepper to your liking. Drizzle the dressing over the vegetable mix. Toss everything thoroughly to coat the veggies in the delicious sauce. After that, add the cooled rice noodles to the bowl. Gently fold everything together. Make sure the noodles are mixed well with the vegetables and dressing. For the final touch, sprinkle toasted sesame seeds over the top. This adds a nice crunch and nutty flavor. Let the salad rest for about 10 minutes. This helps the flavors blend beautifully. Serve the salad in wide bowls, garnished with extra sesame seeds and cilantro leaves. You can add lime wedges on the side for color and freshness. To perfect the dressing, focus on balance. Start with three tablespoons of soy sauce. Choose low-sodium soy sauce for a healthier option. Add in two tablespoons of toasted sesame oil for a rich flavor. Then, mix in one tablespoon of fresh ginger, grated finely. Fresh ginger gives a zesty kick. Next, squeeze in two tablespoons of fresh lime juice. Fresh lime adds brightness and a nice tang. Finally, sweeten with one tablespoon of honey or maple syrup. Taste the dressing and adjust with sea salt and black pepper. This way, you get a dressing that’s both tasty and well-rounded. When cooking rice noodles, follow the package instructions closely. Usually, you soak them in hot water. This process softens the noodles without overcooking them. After soaking, drain and rinse them under cold water. Rinsing stops the cooking process and prevents sticking. If you want a firmer bite, soak for a shorter time. Remember, the noodles will soak up flavors from the dressing. So, you want them to be just right for the salad. For serving, use wide bowls to show off the colorful salad. Garnish with extra sesame seeds for crunch. Add a few cilantro leaves on top for a fresh look. For more zest, place lime wedges on the side. You can also serve this salad chilled or at room temperature. This salad is perfect for picnics or potlucks. It’s light, refreshing, and offers a burst of flavors in every bite. Pro Tips Fresh Ingredients: Use fresh vegetables for the best flavor and texture; they will enhance the overall taste of the salad. Chill Your Noodles: Rinse the cooked rice noodles with cold water to not only stop the cooking process but also to keep them from sticking together. Dressing Variations: Feel free to customize the dressing by adding a splash of rice vinegar or a dash of chili oil for a spicy kick. Meal Prep Friendly: This salad keeps well in the fridge, making it perfect for meal prep; just add the dressing right before serving to keep it fresh. {{image_4}} If you want to add protein, chicken and tofu work great. For chicken, cook it in a pan until golden. Slice it thinly and toss it with the salad. If you prefer tofu, use firm tofu for the best texture. Press it to remove excess water, then cube it. Sauté the cubes until crispy. Add either protein to the salad for a hearty meal. Need a gluten-free option? You can swap rice noodles for zucchini noodles or quinoa. Zucchini noodles are fresh and light. Just spiralize the zucchini and toss it in raw. Quinoa is a great grain choice. Cook it according to package directions, then cool before mixing it in. Both options keep the salad tasty and nutritious. To make this salad vegan, it’s easy! Use maple syrup instead of honey in the dressing. This keeps the sweetness and flavor intact. You can also add more vegetables like bell peppers or radishes. They add crunch and color. With these simple changes, everyone can enjoy this salad! To store leftovers, place the salad in an airtight container. Make sure to keep the dressing separate if possible. This helps maintain the crunch of the veggies. You can store it in the fridge for up to three days. When you are ready to eat, mix in the dressing again for fresh flavor. For meal prep, I recommend chopping all the veggies in advance. Store them in separate containers. Cook the rice noodles but leave them unseasoned until you are ready to eat. This keeps everything fresh and tasty. You can prepare the dressing and store it in a small jar. Shake it well before use for the best flavor. To reheat, do not microwave the salad directly. Instead, warm the rice noodles in a pot over low heat. Add a splash of water to help steam them gently. Once warm, mix them back into the salad. You can also enjoy the salad cold, which is just as refreshing. Yes, you can make this salad in advance. Prepare all the ingredients and store them separately. Keep the dressing in a jar. When ready to eat, combine everything. This keeps the salad fresh and crunchy. The salad can last for about three days in the fridge. After that, the veggies may lose their crunch. Store it in an airtight container to keep it fresh longer. If you need a substitute, try soba noodles or whole wheat spaghetti. Both options work well and add nice flavor. They may change the dish slightly but will still taste great. Absolutely! This salad is perfect for meal prep. You can pack it in containers for quick lunches or dinners. Just keep the dressing separate until you're ready to eat. Yes, you can skip any vegetables you don't like. Feel free to add your favorites instead. Just remember to keep some crunch and color for a tasty dish. This blog post covered how to make a tasty Sesame Ginger Noodle Salad. We talked about the main ingredients, how to prepare the dressing, and steps to cook noodles and veggies. I shared tips to perfect your salad and options for protein and dietary needs. In the end, this salad offers flavor and nutrition. Enjoy creating your own version! Consider how these tips can make your meal prep fun and easy.$

A refreshing and vibrant noodle salad with a sesame ginger dressing.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Asian

Servings 4

Calories 250 kcal

Ingredients

8 oz rice noodles
2 cups shredded carrots
1 cup cucumber, julienned
1 medium red bell pepper, thinly sliced
1 cup snap peas, trimmed and halved
4 stalks green onions, chopped
1/4 cup fresh cilantro, finely chopped
1/4 cup toasted sesame seeds for garnish
3 tablespoons soy sauce (low-sodium preferred)
2 tablespoons toasted sesame oil
1 tablespoon fresh ginger, grated
2 tablespoons lime juice (freshly squeezed for best flavor)
1 tablespoon honey or maple syrup (for a vegan option)
to taste sea salt
to taste freshly cracked black pepper

Instructions

Start by cooking the rice noodles according to the instructions on the package. Once cooked, drain the noodles and rinse them under cold water to halt the cooking process. Set them aside in a large bowl.
In a separate large mixing bowl, combine the shredded carrots, julienned cucumber, thinly sliced red bell pepper, halved snap peas, chopped green onions, and finely chopped cilantro. Gently toss the mixture until evenly combined.
In another small bowl, whisk together the soy sauce, toasted sesame oil, grated ginger, lime juice, and honey or maple syrup until all ingredients are well blended. Taste and adjust with a pinch of sea salt and cracked black pepper as needed.
Drizzle the dressing over the vibrant vegetable mixture and toss thoroughly to ensure all the veggies are well coated with the dressing.
Add the cooled rice noodles to the salad and gently fold everything together until the noodles are fully integrated with the vegetables and dressing.
Sprinkle the toasted sesame seeds on top for an extra layer of crunch and a burst of nutty flavor.
Allow the salad to rest for about 10 minutes to let all the flavors meld beautifully before serving.

Notes

Allow the salad to rest for about 10 minutes to let all the flavors meld beautifully before serving.

Keyword healthy, noodles, salad, vegan