What are sesame noodles made of?

Sesame noodles typically include cooked pasta or noodles tossed with a sesame-based dressing. In this sesame ginger noodle salad, the core ingredients are whole wheat noodles, tamari, toasted sesame oil, fresh ginger, lime juice, and maple syrup or honey. It’s also packed with vegetables like cabbage, snap peas, and bell peppers, plus garnished with sesame seeds and roasted cashews for crunch.

What to eat with sesame noodles?

This salad pairs well with a wide range of sides and mains. Try it with grilled tofu, chicken satay, or a simple miso soup. For a picnic or potluck, it’s perfect alongside dishes like our cold macaroni salad or Italian tortellini pasta salad . You can also serve it with crispy spring rolls or dumplings for a satisfying Asian-inspired spread.

How long do sesame noodles last in the fridge?

Stored properly in an airtight container, sesame noodles last up to four days in the refrigerator. The ingredients hold up well, especially cabbage and snap peas, which retain their crunch. Before serving, toss the salad again and add a touch of lime juice or a drizzle of dressing to refresh the flavor.

Are you supposed to eat sesame noodles cold?

Yes, sesame noodles are best enjoyed cold or at room temperature. This makes them a convenient make-ahead option for lunch, dinner, or entertaining. The chilling step also helps the flavors develop, making each bite even more delicious after some time in the fridge.

Sesame Ginger Noodle Salad: Refreshing, Crunchy & Flavor-Packed

Description

Sesame Ginger Noodle Salad is bold, crisp, and refreshing—perfect for meal prep or a light dinner. Easy, vegan, and packed with flavor!

Ingredients

For the Salad:
- ¾ cup raw cashews
- 1 cup frozen shelled edamame (optional)
- ½ pound whole wheat angel hair pasta (or spaghetti, soba, or gluten-free noodles)
- 1½ cups thinly sliced red bell pepper (or carrots)
- 1½ cups sugar snap peas or snow peas, trimmed and sliced
- 2 cups shredded green or purple cabbage (or a mix)
- 2 scallions, thinly sliced (white and green parts)
- 3 tablespoons sesame seeds
- 3–4 sprigs fresh cilantro or Thai basil, chopped (for garnish)
For the Dressing:
- ⅓ cup tamari
- ¼ cup toasted sesame oil
- 1 tablespoon maple syrup or honey
- ¼ teaspoon ground cayenne pepper or 1–2 teaspoons sriracha (to taste)
- 2 teaspoons freshly grated ginger
- Juice of 1 lime (plus extra lime wedges for serving)

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Instructions

Toast the Cashews:
Preheat your oven to 350°F. Spread cashews on a baking sheet and toast for 13–15 minutes until golden and fragrant. Alternatively, dry-toast them in a skillet over medium-low heat for about 5–6 minutes, stirring frequently. Once toasted, let cool, then roughly chop.
Cook the Edamame (Optional):
Boil a large pot of water. Add frozen edamame and cook for 5 minutes. Remove with a slotted spoon, rinse under cool water, and set aside. Reserve the water for the noodles.
Cook the Noodles:
Bring the water back to a boil. Add the noodles and cook according to package instructions until al dente. Drain and rinse under cool water. Transfer to a large bowl.
Prepare the Dressing:
Combine tamari, sesame oil, maple syrup (or honey), cayenne or sriracha, lime juice, and ginger in a small jar. Shake well.
Dress the Noodles:
Pour the dressing over the noodles and toss to coat. Chill in the refrigerator while preparing the vegetables.
Assemble the Salad:
Add bell peppers (or carrots), peas, cabbage, scallions, sesame seeds, herbs, and chopped cashews to the noodles. Toss until everything is evenly mixed.
Chill and Serve:
Refrigerate for at least 30 minutes before serving to allow flavors to blend. Serve with lime wedges and extra sriracha if desired. Store in an airtight container in the refrigerator for up to four days.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Pasta and Grain Salads
Method: Tossed
Cuisine: Asian-inspired