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    Home » Uncategorized

    Sesame Noodle Salad

    Published: May 4, 2018 · Modified: Feb 21, 2023 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe Print Recipe
    Sesame Noodle Salad in a blue and white bowl with red chopsticks

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    Eating carb-free is all good and fine, but there's a reason that there are the three main nutrients: fats, carbs, and protein. And that reason is that our bodies are created to use each in their own nourishing ways. So when you need the energy that carbs give you, it's nice to take a break from the green salads and scarf down a Sesame Noodle Salad, right?

    I've seen noodle salads made from thin spaghetti, but I love buckwheat soba noodles even more, if not for the taste, but also for their nutritional benefit. They are a great source of healthy fiber, protein, and complex carbs and are rich in manganese, magnesium, phosphorus, niacin, zinc, iron, vitamin B6, folate and pantothenic acid. Buckwheat also has all the essential amino acids which your body cannot produce on its own and that must be acquired through the food that we eat. They're not your average carb!

    Dried buckwheat soba noodles on a platter

    A warning about gluten sensitivity

    If you have a wheat allergy or sensitivity, have celiac's, or are otherwise gluten-intolerant, please check the ingredients list on the package of soba noodles before you purchase them. Many soba noodle brands mix buckwheat flour (which has NO wheat despite the inclusion of that syllable in its name) with wheat flour. Make sure you are buying a 100% buckwheat soba noodle.

    All that's required is to cook the noodles in boiling water according to the package directions, then rinse them with cold water and allow them to drain. 

    Soba noodles in a colander

    To make the dressing

    Start by heating the oil, adding the sesame seeds, and cook them until they are golden.

    Oil in a bowl. Sesame seeds in another.

    Then add rice vinegar, sesame oil, sambal oelek (a chili sauce), cilantro, fresh ginger, and coconut aminos. I use coconut aminos in place of soy sauce because soy sauce has wheat in it as well as ... soy, which I also avoid. 

    Mise en place with ingredients for the dressing

    Add some veggies: thinly sliced red pepper, grated carrots, and thinly sliced green onions. Toss all of that goodness together and chow down.

    Slivered red bell pepper, grated carrots, and sliced scallions on a wooden platter

    How to serve Sesame Noodle Salad

    Sesame Noodle Salad in a blue and white bowl with red chopsticks

    Sesame Noodle Salad is best served at room temperature, but it's also delicious straight from the fridge. My preference is to set it out of the fridge for about a half hour before eating it.

    I also love it with sauteed shrimp. I like to saute the shrimp for a couple of minutes each side, then add some chopped garlic and ginger. Delicious with this salad!

    Other recipes you might enjoy:

    • Chicken Noodle Soup
    • Sweet & Spicy Sesame Chicken
    • Tomato Vinaigrette
    • Grilled Corn Salad
    • Honey Almond Chicken Salad

    If you try this recipe and enjoy it, please leave a comment below and a star rating. Also, if you are on Instagram, post a photo and tag me @tammycirceocheznous so that I can see your delicious dish!

    Recipe

    Sesame Noodle Salad

    Tammy Circeo
    I love soba noodles for the taste, but maybe even more for their nutritional benefit. They are a great source of healthy fiber, protein and complex carbs. Beyond that, the flavors added to these noodles to make this salad make it a delicious lunch.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 8 minutes mins
    Total Time 28 minutes mins
    Course Lunch, Salad, Side Dish
    Cuisine Asian
    Servings 4 servings

    Ingredients
      

    • 12 ounces dried soba noodles Japanese buckwheat noodles
    • 3 Tablespoons sesame seeds
    • 3 Tablespoons avocado oil
    • ¼  cup coconut aminos or soy sauce
    • ¼  cup rice vinegar
    • 1 Tablespoon minced ginger
    • ½  teaspoon sambal oelek chili garlic sauce
    • 2 teaspoons sesame oil
    • ¼  cup fresh cilantro chopped
    • 1 red bell pepper about 8 ounces stemmed, seeded, and cut into thin, short slivers
    • ¾  cup shredded carrots
    • ¾  cup thinly sliced green onions
    • salt to season

    Instructions
     

    • In a 5- to 6-quart pot over high heat, bring 2½ or 3 quarts of water to a boil. Add noodles, stir to separate, and cook until just tender, 5-7 minutes. Drain and rinse well with cold water. Rinse and dry pot.
    • In the same pot, over medium heat, stir sesame seeds in oil until golden, 2-3 minutes. Remove from heat and add coconut aminos (soy sauce), rice vinegar, sesame oil, minced ginger, sambal oelek, and cilantro.
    • Return the noodles to the pot, then add the prepared vegetables and mix gently. Add salt to taste.
    • Mound into a serving bowl and chow down!
    • Bon Appétit!

    Notes

    If you want a bit of protein with it, I recommend sautéed shrimp. Get your skillet hot, add some oil, then cook the shrimp for about 3 minutes each side. Just after you turn it, throw in some chopped garlic and ginger, then deglaze the pan with some coconut aminos. So delicious! 
    Keyword noodle, sesame, sesame noodle salad
    Tried this recipe?Let us know how it was!
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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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