Making a tasty Sesame Ginger Noodle Salad is such a great way to brighten up lunch or dinner. It’s a fun mix of crunchy veggies, savory sauce, and chewy noodles that everyone in the family will love.
This recipe prevents noodles from sticking, repurposes leftovers into a satisfying meal, and offers a quick, healthy option for busy days.
Sometimes, I struggle to find a meal that’s quick to whip up and still feels filling. This salad comes to the rescue, packing in flavor and nutrition, all while being easy on the prep time. With just an hour from start to finish, you’ll have a dish that can also chill in the fridge for later.
This recipe is great because you can customize it with whatever veggies you have on hand, and it keeps the noodles from sticking together, which has been a personal challenge for me in the past. Plus, if you’re planning meals ahead, this is perfect since it tastes even better after some time in the fridge.
Why You Will Love This Recipe
- Savory Flavor Profile , The combination of sesame and ginger creates a deliciously nutty flavor that keeps your taste buds engaged, while fresh veggies add a delightful crunch.
- Quick and Convenient , With just about an hour of prep and cook time, this salad fits easily into a busy week, making meal prep a breeze.
- Customizable Ingredients , You can mix in various vegetables or even edamame for extra protein, letting you adjust the salad to your preferences and what you have on hand.
- Easy Storage , This noodle salad keeps well, lasting up to four days in the fridge, so it’s great for enjoying leftovers throughout the week.
Ingredient Notes
- Raw Cashews: These little guys bring a nice crunch to the salad. I like to toast them lightly to amp up their nutty flavor. Keep an eye on them, burnt nuts aren’t fun!
- Shelled Edamame: They add a pop of green and keep it fresh! Make sure they’re thawed if using frozen. You can swap them with cooked green peas if needed.
- Angel Hair Whole Wheat Pasta: This pasta soaks up the dressing beautifully, making every bite satisfying. Just remember to rinse them after cooking to keep them from sticking together!
- Red Bell Pepper: It brings a sweet crunch that complements everything. If you can’t find it, shredded carrots work as a great substitute while still adding freshness!
- Tamari: This brings all the savory goodness to the dish! If you’re avoiding gluten, this is perfect. Soy sauce works too if that’s what you have on hand.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If cashews burn during toasting, keep a close eye on them and stir frequently for even browning.
- When cooking noodles, aim for al dente texture and rinse them under cold water to prevent mushiness.
- If your dressing feels too oily, adding a tablespoon of lime juice or vinegar can help balance it out.
- For noodles that don’t stick, ensure you rinse them well after cooking and let them cool slightly before mixing.
- For a quick meal with leftovers, toss in whatever veggies you have on hand for added nutrition and flavor.
Serving Suggestions
- Serve sesame ginger noodle salad chilled alongside grilled tofu or chicken for added protein. This dish also acts as a side for Asian-inspired meals.
- You can use this noodle salad in a summer picnic or potluck setting, providing a refreshing option for guests. Consider pairing it with grilled meats or as part of a larger spread featuring various Asian dishes.
- Add a sprinkle of sesame seeds or fresh herbs before serving to brighten the flavors. A drizzle of soy sauce or a tangy vinaigrette can enhance the dish as well.
Storage Guidelines
- To keep your sesame ginger noodle salad fresh, follow these storage tips:
- Refrigeration: Store in an airtight container in the refrigerator for up to four days. This keeps the salad flavorful.
- Freezing: Place in a freezer-safe bag, removing excess air. Freeze for up to three months. Thaw in the refrigerator before serving.
- Serving Fresh: When ready to serve, toss with a little extra dressing to revive flavor and texture after storage.
Recipe Variations
- You can use whole grain spaghetti instead of angel hair whole wheat pasta for a chewier texture.
- Add 2 tablespoons of lime juice for a zesty contrast to the sesame and ginger flavors.
- Either substitute snow peas for sugar snap peas or use fresh snap peas for extra crunch.
- If preparing for a larger group, double the ingredients to serve eight, using 1 1/2 lb (680g) of pasta.
Did you make this recipe? Scroll down to leave a star rating and review!
Sesame Ginger Noodle Salad with Cashews
A refreshing cold salad packed with vibrant vegetables and a savory sesame ginger dressing.
Equipment
- Mixing bowl
- Skillet
- Pot
- Measuring cups
- Cutting board
- Knife
- Jar for Dressing
Ingredients
- ¾ C Raw Cashews whole
- 1 C Shelled Edamame frozen (optional)
- ½ lb Angel Hair Whole Wheat Pasta or thin spaghetti, soba noodles or gluten free noodles
- 1 ½ C Red Bell Pepper sliced thin and into bite size pieces, about 1 large pepper
- 1 ½ C Sugar Snap or Snow Peas cut on the bias and in bite size pieces
- 2 C Savoy or Green Cabbage or a mix of green and purple
- 2 Scallions green and white parts sliced thin
- 3 Tbs Sesame Seeds
- 3-4 Stems Fresh Cilantro and/or Thai Basil chopped for garnish
- ⅓ C Tamari
- ¼ C Toasted Sesame Oil
- 1 Tbs Honey or Maple Syrup
- ¼ tsp Cayenne Pepper or use 1-2 tsp Sriracha – adjust to taste
- 2 tsp Fresh Ginger microplaned or finely grated
- 2 Limes one juiced, one sliced for serving
Instructions
- Start by tossing the raw cashews in a dry skillet over medium heat. Keep an eye on them as they toast, looking for a nice golden hue and a nutty aroma. Stir frequently to avoid burning.
- Boil some water and add your choice of angel hair, soba, or gluten-free noodles. They are ready when tender but still have a slight bite. Rinse them under cold water after cooking to keep them from sticking.
- Slice the red bell pepper, sugar snap peas, and cabbage into manageable pieces. Thinly slice the scallions; these will add a fresh note to the salad.
- In a bowl, whisk together tamari, toasted sesame oil, honey or maple syrup, cayenne, fresh ginger, and lime juice until smooth and fragrant. If it feels too oily, add a splash more lime juice for balance.
- In a large mixing bowl, combine the noodles, veggies, and toasted cashews. Pour the dressing over and gently toss to coat all ingredients without squishing anything.
- Sprinkle sesame seeds and chopped herbs over top. For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving to allow flavors to mingle.
Notes
Store in a covered container in the refrigerator for up to four days.
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