Asian Sesame Noodle Salad: Easy 30-Minute Vegan Meal Prep
This Asian sesame noodle salad is my answer to the “what’s for lunch all week” question. Cold noodles, crunchy vegetables, and edamame get tossed in a nutty, savory, slightly sweet sesame dressing that tastes even better the next day.
It’s built around a box of plain spaghetti and whatever crisp vegetables are cheapest that week, so it’s easy on the budget. The dressing takes five minutes to whisk together, and the whole thing is ready in about half an hour.
Prep: 20 minutes | Cook: 10 minutes | Total: 30 minutes | Serves: 4 to 6 | Diet: vegan, dairy-free
Why You’ll Love This Asian Sesame Noodle Salad
- Made for meal prep. It holds up in the fridge for days without turning into mush.
- Cheap and flexible. Plain spaghetti works just as well as fancy noodles, and the vegetables are up to you.
- Filling and plant-powered. Edamame and peanut butter or tahini add protein so it actually keeps you going until dinner.
- No reheating. Perfect for lunchboxes, potlucks, picnics, and work days without a microwave.
- Big, bold flavor. Toasted sesame, ginger, garlic, and a little heat in every bite.
Ingredients
The grocery list for this Asian sesame noodle salad is short, and the dressing uses pantry basics.
For the noodles and vegetables:
- 12 ounces spaghetti, linguine, or lo mein noodles
- 1 teaspoon toasted sesame oil, for tossing
- 2 cups thinly shredded red cabbage
- 1 large carrot, cut into matchsticks or coarsely grated
- 1 red bell pepper, thinly sliced
- 1 cup frozen shelled edamame, thawed
- 1 small cucumber, halved, seeded, and sliced
- 4 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons toasted sesame seeds
For the sesame dressing:
- 3 tablespoons tahini or creamy peanut butter
- 1/4 cup soy sauce or tamari
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons maple syrup or packed brown sugar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, finely grated
- 1 to 2 teaspoons sriracha or chili garlic sauce, to taste
- 2 to 4 tablespoons warm water, to thin
How to Make Asian Sesame Noodle Salad
- Cook the noodles. Bring a large pot of well-salted water to a boil. Cook the noodles according to the package until just al dente.
- Rinse them cold. Drain the noodles and rinse under cold running water, tossing with your hands or tongs, until completely cool. This stops the cooking and washes off excess starch so the salad doesn’t clump. Shake off as much water as you can.
- Toss with a little oil. Put the noodles in a large bowl and toss with 1 teaspoon of sesame oil to keep the strands separate.
- Whisk the dressing. In a medium bowl or jar, whisk the tahini or peanut butter with the soy sauce until smooth. Add the rice vinegar, sesame oil, maple syrup, ginger, garlic, and sriracha. Whisk in warm water one tablespoon at a time until the dressing pours like heavy cream.
- Prep the vegetables. While the noodles drain, slice the cabbage, carrot, pepper, cucumber, and green onions.
- Toss everything together. Add the vegetables and edamame to the noodles. Pour in about three quarters of the dressing and toss well with tongs until every strand is coated.
- Let it sit. Rest the salad for 10 minutes so the noodles soak up the flavor. Taste, then add more dressing, a splash of soy sauce, or a squeeze of lime as needed.
- Finish and serve. Top with cilantro, the remaining green onion, and sesame seeds. Serve chilled or at room temperature.
Tips for the Best Asian Sesame Noodle Salad
Salt the pasta water. The noodles are the bulk of the dish, so seasoning them from the inside out makes a big difference.
Save some dressing. The noodles in an Asian sesame noodle salad keep absorbing dressing as they sit. Hold back a few tablespoons and add it right before serving, especially if you’re making it ahead.
Toast your sesame seeds. Raw seeds taste flat. Shake them in a dry skillet over medium heat for 2 to 3 minutes until golden and fragrant.
Use toasted sesame oil. Regular, untoasted sesame oil is mild and won’t give you that deep, nutty flavor. Look for a dark amber oil labeled toasted.
Cut vegetables thin. Matchsticks and thin slices mix evenly through the noodles, so you get some of everything in each forkful.
Variations
- Add tofu: Turn your Asian sesame noodle salad into a heartier meal with cubes of baked or pan-fried tofu.
- Go nut-free: Use tahini or sunflower seed butter instead of peanut butter.
- Make it gluten-free: Use rice noodles or 100% buckwheat soba and swap soy sauce for tamari.
- Swap the vegetables: Snap peas, shredded Brussels sprouts, radishes, broccoli slaw, or bagged coleslaw mix all work. Coleslaw mix is a huge time saver.
- Make it spicy: Stir a spoonful of chili crisp into the dressing.
- Add crunch: Top with chopped roasted peanuts or crushed rice crackers right before eating.
A quick allergy note: sesame is now one of the nine major food allergens in the US, and the FDA explains what that means for sesame allergen labeling. If you’re bringing this Asian sesame noodle salad to a potluck, it’s kind to put a little label next to it.
Make-Ahead and Storage
Make ahead: Cook the noodles, chop the vegetables, and make the dressing up to 2 days ahead. Store them separately and toss together the day you plan to eat.
Fridge: Once dressed, Asian sesame noodle salad keeps in an airtight container for up to 4 days. Add the cucumber fresh each day if you can, since it gets watery over time.
Freshening up leftovers: Leftover noodles firm up and soak up dressing. Loosen them with a splash of water, soy sauce, or rice vinegar and toss again.
Freezer: I don’t recommend freezing it. The vegetables lose their crunch and the noodles get soft.
What to Serve With It
Asian sesame noodle salad is a full meal on its own, but it’s also a nice side for crispy tofu, veggie spring rolls, or a bowl of miso soup. For a cozy lunch-plus-dinner prep day, make it alongside a pot of coconut curry chickpea stew, and pack a handful of baked cinnamon apple chips for a sweet snack.
Frequently Asked Questions
Which noodles are best for Asian sesame noodle salad?
Spaghetti and linguine are cheap and hold their texture well in the fridge. Lo mein, ramen, soba, and rice noodles all work too. Just cook them until al dente and rinse them cold.
Can I make the dressing ahead?
Yes. The dressing keeps in a jar in the fridge for up to 1 week. It thickens when cold, so let it sit at room temperature for a few minutes and shake well before using.
Is Asian sesame noodle salad served hot or cold?
It’s meant to be served chilled or at room temperature. You can toss the dressing with warm noodles if you prefer, but the vegetables will soften slightly.
How do I keep the noodles from sticking together?
Rinse them thoroughly under cold water to wash off the starch, then toss with a little sesame oil right away. If they stick after chilling, a splash of water and a good toss loosens them.
Can I use peanut butter instead of tahini?
Yes, and it makes a slightly sweeter, richer dressing. Natural or regular creamy peanut butter both work.
Pack It for Lunch
This Asian sesame noodle salad turns a box of spaghetti and some crunchy vegetables into four or more colorful, filling meals. Rinse the noodles cold, save a little dressing for later, and toss in whatever veggies you have on hand. It’s an easy way to eat well without spending much. For more lunches that hold up all week, check out our vegan meal prep lunch ideas.
Share this noodle salad with your meal prep buddy, and follow me on Pinterest for more easy vegan lunches that hold up all week. If you pack it for lunch, rate it in the recipe card below and let me know in the comments which veggies you tossed in. Happy cooking!
