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For this bright and fresh delight, gather these main ingredients: - 8 oz. rice noodles - 1 cup shredded carrots - 1 cup red bell pepper, julienned - 1 cup cucumber, thinly sliced - 1 cup edamame (shelled) - 1/4 cup fresh cilantro, chopped - 2 green onions, sliced - 1/4 cup sesame seeds (toasted) These ingredients come together to create a beautiful mix. The rice noodles serve as a soft base. Each veggie adds color and crunch. Carrots bring sweetness. Red bell pepper adds a nice bite. Cucumber gives a refreshing taste. Edamame boosts protein. Cilantro and green onions add fresh herbs. Toasted sesame seeds finish it with a nutty crunch. The dressing is key to flavor. Here’s what you need: - 3 tablespoons sesame oil - 2 tablespoons soy sauce (low sodium) - 1 tablespoon rice vinegar - 1 tablespoon fresh ginger, grated - 1 tablespoon honey or maple syrup - 1 clove garlic, minced - Salt and pepper to taste This dressing is simple but packed with flavor. Sesame oil gives a rich taste. Low-sodium soy sauce adds saltiness. Rice vinegar brings brightness. Grated ginger contributes warmth. Honey or maple syrup adds a touch of sweetness. Garlic offers depth. Salt and pepper round it all out. Garnishes can elevate your salad. Consider these options: - Extra toasted sesame seeds - Fresh cilantro leaves - Sliced chili for heat These garnishes enhance both flavor and presentation. Extra sesame seeds give more crunch. Fresh cilantro adds a pop of green. Sliced chili can spice things up for those who like heat. {{ingredient_image_1}} Start by boiling a large pot of water. Once it boils, add 8 oz. of rice noodles. Cook them according to the package instructions, usually about 4-6 minutes. When they are done, drain the noodles. Rinse them under cold water. This stops the cooking and keeps them from sticking together. Set the noodles aside for later. While the noodles cook, prepare your vegetables. Take 1 cup of carrots and shred them. Next, take 1 cup of red bell pepper and cut it into thin strips, called julienne. Then, slice 1 cup of cucumber into thin rounds. Put all these veggies in a large bowl. Also, add 1 cup of shelled edamame for some protein. This adds a nice crunch. In a small bowl, mix the dressing. Start with 3 tablespoons of sesame oil. Then add 2 tablespoons of low-sodium soy sauce. Next, pour in 1 tablespoon of rice vinegar. Add 1 tablespoon of grated ginger and 1 tablespoon of honey or maple syrup. Finally, add 1 minced garlic clove and a pinch of salt and pepper. Whisk everything together until it’s smooth and well blended. Now, it’s time to bring everything together. In your large bowl with the veggies, add the cooked rice noodles. Toss in 1/4 cup of chopped cilantro and 2 sliced green onions. Mix everything gently. You want all the noodles and veggies to combine nicely without breaking anything. Pour the dressing you made over the noodle and vegetable mixture. Toss it gently again to coat everything well. Make sure all the noodles and veggies are covered in the tasty dressing. This adds flavor to every bite. For the best taste, let your salad chill in the fridge. Cover it and leave it for 15-30 minutes. This helps the flavors mix and become even better. It’s a simple step, but it makes a big difference! Enjoy your bright and fresh sesame ginger noodle salad! To cook rice noodles, start with a big pot of boiling water. Add 8 oz. of rice noodles to the pot. Stir them gently to prevent sticking. Cook for about 4 to 6 minutes, or until they are soft but not mushy. Drain the noodles in a colander. Rinse them under cold water quickly. This stops the cooking and keeps them from clumping together. For the best flavor and texture, prep your veggies right. Shred 1 cup of carrots for a sweet crunch. Slice 1 cup of cucumber thinly for freshness. Julienne 1 cup of red bell pepper for a pop of color and sweetness. Use a sharp knife for clean cuts. Keep all your veggies in a large mixing bowl until you’re ready to combine them. This keeps them fresh and crisp. You can make this salad ahead of time for easy meals. Prepare the dressing first. Whisk together 3 tablespoons of sesame oil, 2 tablespoons of soy sauce, and more. Store it in the fridge for up to a week. When you’re ready to eat, cook the noodles and prep the veggies. Toss everything together and let it chill for at least 30 minutes. This helps the flavors mix and makes each bite taste amazing. Pro Tips Choose the Right Noodles: Rice noodles come in various thicknesses; for this salad, opt for thin rice noodles to ensure they absorb the dressing well and provide a pleasant texture. Prep Ahead: You can prepare the dressing and chop the vegetables in advance to save time. Store the dressing in the fridge and the veggies in an airtight container until you're ready to assemble the salad. Customize Your Veggies: Feel free to substitute or add other vegetables like snap peas, shredded cabbage, or avocado for added flavor and nutrition. Perfecting the Chill: Allowing the salad to chill for at least 30 minutes enhances the flavor as the ingredients meld together, making each bite more delicious. {{image_2}} You can easily add protein to this salad for a heartier meal. Cooked chicken, tofu, or shrimp works great. - Chicken: Use grilled or shredded chicken for a tasty choice. Cook it simply with salt and pepper. - Tofu: For a vegan option, try firm tofu. Sauté it in a bit of sesame oil for flavor. - Shrimp: Cooked shrimp adds a nice touch. Make sure to season them lightly. Adding any of these proteins boosts the dish’s flavor and nutrition. If you need a gluten-free option, rice noodles are perfect. They are naturally gluten-free and very tasty. Check for certified gluten-free soy sauce for the dressing. Some brands offer great flavors without gluten. - Rice Noodles: Stick with traditional rice noodles for this recipe. They work wonderfully. - Zucchini Noodles: For a fun twist, use spiralized zucchini. This keeps it light and fresh. These swaps ensure everyone can enjoy the salad. Feel free to mix in different veggies for added crunch and flavor. Here are some great options: - Bell Peppers: Use yellow or green bell peppers for color. - Cabbage: Shredded cabbage adds a nice crunch and extra nutrients. - Radishes: Thinly sliced radishes offer a peppery flavor that brightens the dish. Experiment with your favorite vegetables. This salad is all about fresh ingredients and vibrant tastes. To store your leftover sesame ginger noodle salad, place it in an airtight container. Make sure to seal it well to keep out air. This helps maintain freshness. You can keep it in the fridge for a quick meal later. If you have extra dressing, store it separately to keep the salad crisp. This salad is best enjoyed cold. If you want to warm it up, heat it gently in a pan. Avoid using a microwave as it can make the noodles mushy. Just warm it enough to take off the chill without cooking it further. The salad can last about three days in the fridge. The dressing stays good for up to a week. Always check for any off smells or changes in texture before eating. Following these tips helps keep your salad fresh and tasty! Rice noodles work best for this salad. They have a light texture and soak up flavors well. You can find them in Asian markets or grocery stores. Look for thin rice noodles, as they cook quickly and are easy to mix with the other ingredients. They bring a nice chewiness to the dish. Yes, you can make the dressing ahead of time. Whisk all the dressing ingredients together and store them in a jar. Keep it in the fridge for up to a week. Just give it a good shake before using. This way, you save time when preparing your salad. Plus, the flavors can blend together for a richer taste. Yes, this sesame ginger noodle salad is both vegan and gluten-free. The ingredients don’t contain any animal products. For gluten-free options, make sure to use gluten-free soy sauce. This salad can fit well into many diets, making it a great choice for diverse gatherings. The salad lasts about 3 days in the fridge. Keep it in an airtight container to maintain freshness. The flavors may change slightly as it sits. If you notice the noodles getting too soft, just add a bit more dressing before serving. This keeps it tasty and enjoyable! This article covers all you need for a delicious sesame ginger noodle salad. We explored key ingredients, made a step-by-step guide, shared helpful tips, and discussed tasty variations. You can customize this dish to fit your tastes or dietary needs. Keeping leftovers fresh is easy with the right storage methods. Enjoy this salad as a light meal or side dish. With simple steps and tasty flavors, you can whip it up in no time. Dive into making this salad and impress your friends and family!

Sesame Ginger Noodle Salad

A refreshing and flavorful salad featuring rice noodles, fresh vegetables, and a sesame ginger dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 8 oz rice noodles
  • 1 cup shredded carrots
  • 1 cup red bell pepper, julienned
  • 1 cup cucumber, thinly sliced
  • 1 cup edamame (shelled)
  • 0.25 cup fresh cilantro, chopped
  • 2 count green onions, sliced
  • 0.25 cup sesame seeds (toasted)
  • 3 tablespoons sesame oil
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic, minced
  • to taste salt and pepper

Instructions
 

  • In a large pot of boiling water, cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
  • While the noodles are cooking, prepare the vegetables. Shred the carrots, julienne the red bell pepper, and thinly slice the cucumber. Set aside in a large mixing bowl.
  • In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, grated ginger, honey (or maple syrup), minced garlic, and a pinch of salt and pepper until well combined.
  • Add the cooked rice noodles, edamame, chopped cilantro, and sliced green onions to the bowl with the vegetables.
  • Pour the dressing over the noodle and vegetable mixture. Toss gently to combine, ensuring everything is well coated with the dressing.
  • Sprinkle the toasted sesame seeds on top of the salad before serving for added crunch and flavor.
  • For best flavor, let the salad chill in the refrigerator for about 15-30 minutes before serving to allow the flavors to meld together.

Notes

For best flavor, let the salad chill in the refrigerator before serving.
Keyword healthy, noodles, salad, vegan