Cold Sesame Noodle Salad
A refreshing and nutritious salad made with rice noodles, cucumbers, and a creamy tahini dressing.
Equipment
- Large pot
- Medium Bowl
- Small bowl or liquid measuring cup
- Large knife
Ingredients
- 8 ounces rice noodles pad Thai-style, vermicelli, or spaghetti in a pinch (227 grams)
- 1 tablespoon avocado oil (15 milliliters)
- 4 small Persian or Kirby cucumbers (about 12 ounces or 340 grams)
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds (9 grams)
- Chili crisp optional
- chopped kimchi, sliced radishes, sliced snap peas, shredded purple cabbage, smoked tofu, or shredded rotisserie chicken Optional toppings
- ¼ cup tahini (60 milliliters)
- 2 tablespoons rice vinegar (30 milliliters)
- 2 tablespoons gluten-free tamari or soy sauce (30 milliliters)
- 1 tablespoon toasted sesame oil (15 milliliters)
- 1 tablespoon sesame seeds (9 grams)
- 1 teaspoon gochugaru (5 grams)
- ¼ teaspoon sea salt (1 gram)
Instructions
- Start by cooking the rice noodles until they are tender yet still have a little bite. You will know they are ready when they are fully softened but do not mush when you press them. Immediately rinse them under cold water to stop the cooking process and prevent clumping. You definitely want to skip that gooey texture!
- In a bowl, whisk together tahini, rice vinegar, gluten-free tamari or soy sauce, and both sesame oils. You will want that dressing to be smooth and creamy. If it feels too thick, add a splash of water until it is just right. Avoid overdoing it, though, as you do not want it too runny!
- Slice the cucumbers thinly and sprinkle them with sea salt to draw out moisture. This will help keep the salad from becoming watery. Let them sit for a few minutes and watch as the beads of moisture collect. If you skip this step, you might end up with a soggy salad!
- In a large bowl, combine the cooked noodles and cucumbers. Drizzle the sesame dressing over and toss gently until everything is coated. Take a moment to enjoy the nutty aroma wafting up as you mix. Just be careful not to over-mix, or the noodles could break apart.
- Sprinkle sesame seeds, sliced scallions, and chili crisp if you are feeling spicy over the noodles. Feel free to add any extras like kimchi or smoked tofu for that extra crunch. The colors and textures will really pop! Just remember, too much can overwhelm the delicate flavors, so go easy on the toppings.
- Serve the salad chilled, and do not forget to give it a quick toss before digging in. The combination of flavors and textures should make your taste buds dance! If you left it sitting for a while, a gentle stir could save it from settling too much. Enjoy this meal with family or friends, and feel good knowing it is both nutritious and thoughtful for dietary needs.
Notes
Storage Tips: The dressing can be refrigerated in an airtight container for up to 1 month.
Expert Tips: If noodles seem sticky after cooking, a quick rinse under cold water helps separate them and keeps your dish light and fresh. When dressing feels too thick, gradually adding cold water can help achieve the right consistency for better coating on your noodles. If cucumbers are watery, lightly salting them first allows excess moisture to escape, which improves the overall flavor and texture of the salad. For maximum flavor, smacking cucumbers with a rolling pin or flat surface helps them absorb the dressing beautifully. If you have extra veggies, do not hesitate to add them in. It adds crunch and variety without altering the dressing's essence.
Reheating Instructions: This dish is best enjoyed chilled and does not require reheating.
Serving Suggestions: Serve chilled with a side of kimchi. Pair with grilled tofu for added protein. Garnish with fresh herbs for extra flavor.
Recipe Variations: Add grilled chicken for extra protein. Incorporate more vegetables like bell peppers. Experiment with different noodles like soba or udon.
Ingredient Notes: Choose cucumbers that are firm and unblemished for the best texture. For a nut-free option, tahini can be substituted with sunbutter or any nut or seed butter for a similar creamy texture. If gochugaru is unavailable, you can substitute it with 1/4 teaspoon regular red chili flakes or 2 teaspoons sriracha or sambal olek.