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15-Minute Cold Sesame Noodle Salad Recipe

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4.3 from 6 reviews

This 15-Minute Cold Sesame Noodle Salad is a refreshing, flavorful dish perfect for a quick lunch or light dinner. Featuring tender rice noodles tossed in a creamy and spicy sesame dressing, crunchy cucumbers, scallions, and toasty sesame seeds, it delivers a satisfying balance of textures and bold Asian-inspired flavors. This easy no-cook salad requires minimal prep and comes together in just a quarter of an hour, making it ideal for busy weeknights or meal prep.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Noodles and Vegetables

  • 8 ounces rice noodles (pad Thai–style, vermicelli, or spaghetti in a pinch)
  • Sea salt (for boiling and seasoning)
  • 1 tablespoon avocado oil
  • 4 small Persian or Kirby cucumbers (about 12 ounces)
  • 2 scallions (thinly sliced)
  • 1 tablespoon sesame seeds (plus extra for garnish)
  • Chili crisp (optional)
  • Optional toppings: chopped kimchi

Spicy Sesame Dressing

  • ¼ cup tahini
  • 2 tablespoons rice vinegar
  • 2 tablespoons gluten-free tamari or soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sesame seeds
  • 1 teaspoon gochugaru (Korean chili flakes)
  • ¼ teaspoon sea salt
  • 2 tablespoons water (to thin the dressing)

Instructions

  1. Cook the noodles: Bring a large pot of salted water to a boil over high heat. Add the rice noodles and cook according to package directions until just tender. Drain the noodles, then rinse under cold water until cooled to room temperature. Transfer to a large bowl and toss with 1 tablespoon avocado oil to prevent sticking.
  2. Prepare the cucumbers: On a clean work surface, trim off the ends of the cucumbers. Halve each cucumber lengthwise and, with the cut side down, place a large knife flat against each half. Using your hand, smash the knife to crack the cucumber into two pieces. Then, using the back of the knife, cut the cucumber logs at a 45-degree angle into bite-sized pieces. Alternatively, you can slice or break them apart with your hands. Transfer the cucumber pieces to a medium bowl and toss with ½ teaspoon sea salt.
  3. Make the Spicy Sesame Dressing: In a small bowl or liquid measuring cup, whisk together ¼ cup tahini, 2 tablespoons rice vinegar, 2 tablespoons gluten-free tamari, 1 tablespoon toasted sesame oil, 1 tablespoon sesame seeds, 1 teaspoon gochugaru, and ¼ teaspoon sea salt. Add 2 tablespoons water and whisk until smooth and creamy, with the consistency of ranch dressing. Taste and adjust seasoning by adding more salt or spice if desired. (The dressing can be refrigerated in an airtight container for up to 1 month.)
  4. Toss noodles with dressing: Add half of the spicy sesame dressing to the prepared noodles and toss well to coat evenly.
  5. Assemble and serve: Arrange the dressed noodles on a platter. Top with the salted cucumbers, thinly sliced scallions, 1 tablespoon sesame seeds, optional chili crisp, and any optional toppings such as chopped kimchi. Serve the remaining sesame dressing on the side for extra flavor.

Notes

  • The salad is versatile—substitute spaghetti noodles if rice noodles are unavailable.
  • Adjust gochugaru quantity for less or more heat based on preference.
  • Chilling the noodles and dressing enhances the refreshing qualities of this salad.
  • Leftover dressing can be used as a dip or drizzle for roasted vegetables or grilled proteins.
  • For a vegan and gluten-free meal, ensure your tamari or soy sauce is certified gluten-free and use vegan kimchi if adding.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/15-minute-cold-sesame-noodle-salad-recipe/