25 Minute Sesame Noodle Salad [Vegan!]
Ready in just 25 minutes, this sesame noodle salad is simple, easy to make, and DELICIOUS. It’s my most favorite meal prep recipe during the busy work week!
Ingredients
- 16 oz spaghetti
- 1 cup red pepper thinly sliced
- 1 cup purple cabbage thinly sliced
- 1 cup shredded carrots
- 1.5 cups shelled edamame
- 3 stalks green onion thinly sliced
- ¼ cup toasted sesame seeds for garnish
- 1 cup low sodium soy sauce
- ⅓ cup rice vinegar
- ¼ cup olive oil
- 2 tablespoons tahini or peanut butter
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- Kosher salt to taste
- fresh cracked pepper to taste
Instructions
- Cook spaghetti in boiling water until al dente, then drain and toss with olive oil, salt, and pepper. Pop it into the fridge to cool while you move on to the next steps.
- Transfer the cooled spaghetti to a large bowl, then add red pepper, cabbage, carrots, edamame, and green onion. This sets up a colorful, crunchy base for your salad.
- Pour soy sauce, rice vinegar, olive oil, tahini, sesame oil, brown sugar, ground ginger, and garlic powder into a mason jar. Seal the lid so nothing leaks out when you shake.
- Hold the jar firmly and shake until the mixture turns smooth and creamy and the brown sugar disappears. You’ll see it coat the jar walls evenly.
- Open the jar and pour the sesame ginger dressing over the pasta and veggies, aiming for the edges so every strand gets a bit of sauce.
- Use tongs or two forks to gently toss the salad, ensuring the dressing clings to each noodle and vegetable without crushing them.
- Sprinkle sesame seeds over the top, give the salad one last gentle toss, and serve it chilled so the flavors stay bright and the seeds stick.
Notes
- For al dente pasta, cook spaghetti for the minimum time on the package, sometimes 1 to 2 minutes less, to avoid mushy noodles when you toss in dressing.
- If making ahead, add only half of the dressing initially, then stir in more before serving each day so the pasta salad doesn’t get soggy.
- When storing leftovers, keep noodles and sauce in separate containers, then combine just before eating so the noodles stay firm.
- If dressing remains, store it in the fridge for up to 5 days before using on chilled noodles and veggies.
- If freezing is needed, freeze cooked noodles for up to 2 months, but plan to eat within 5 days to avoid soggy texture.