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Vibrant Asian Noodle Salad

Jessica T. Brown
A colorful, refreshing Cold Asian Noodle Salad with crisp vegetables, a zesty sesame-soy dressing, and optional toppings like sesame seeds or nuts, perfect for quick meals, make-ahead lunches, or light dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time: 2 hours
Total Time 2 hours 25 minutes
Course Dinner, Lunch, Side Dish
Cuisine Asian, Fusion
Servings 8

Equipment

  • 1 Large Saucepan
  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Cutting Board
  • Measuring Cups & Spoons

Ingredients
  

For the Salad:

  • 8 oz spaghetti noodles
  • 3 cups broccoli slaw
  • 1 cup thinly sliced red or yellow bell pepper
  • ½ cup sliced green onions
  • ½ cup chopped cilantro optional
  • 1 tbsp sesame seeds optional

For the Sesame Dressing:

  • ¼ cup reduced-sodium soy sauce or Tamari
  • 2 tbsp honey or maple syrup/agave
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp minced garlic
  • 1 tsp grated ginger root
  • ½ tsp crushed red pepper flakes optional

Instructions
 

  • Prepare the Sesame Dressing: In a large mixing bowl, combine ¼ cup reduced-sodium soy sauce, 2 tablespoons honey, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 1 teaspoon minced garlic, 1 teaspoon grated ginger, and ½ teaspoon crushed red pepper flakes if using.
    Whisk vigorously until all ingredients are fully blended and the dressing is smooth and slightly thickened.
    Set the dressing aside to allow the flavors to meld while you prepare the noodles.
  • Cook the Noodles: Bring a large saucepan of water to a rolling boil and add a pinch of salt to enhance the noodles’ flavor.
    Carefully add 8 ounces of spaghetti noodles and cook according to the package directions until tender but firm to the bite (al dente).
    Once cooked, drain the noodles thoroughly in a colander, but do not rinse, as the starch helps the dressing adhere better.
  • Combine Noodles with Dressing: Immediately transfer the drained noodles into the large bowl with the prepared sesame dressing.
    Use tongs or a large spoon to toss gently, ensuring every noodle is coated evenly with the flavorful dressing.
    Let the noodles sit for 10–15 minutes to cool slightly and absorb the dressing flavors.
  • Prepare the Vegetables: While the noodles cool, slice 1 cup of red or yellow bell peppers into thin strips, chop ½ cup green onions, and optionally chop ½ cup fresh cilantro.
    Ensure all vegetables are evenly cut for consistent texture and easy tossing.
  • Toss Noodles with Vegetables: Add the 3 cups broccoli slaw, sliced bell peppers, green onions, and cilantro to the coated noodles.
    Gently toss using large spoons or tongs until the vegetables are evenly distributed and lightly coated with the dressing.
    Taste and adjust seasoning if needed.
  • Chill and Serve: Cover the salad with plastic wrap or transfer to an airtight container and refrigerate for at least 1–2 hours, or up to 8 hours, to allow the flavors to meld.
    Before serving, sprinkle 1 tablespoon sesame seeds on top and give a final gentle toss. Serve cold as a refreshing side or main dish.

Notes

  • Adjust sweetness and spice: Modify honey/agave and red pepper flakes according to personal taste preferences.
  • Vegetable substitutions: Swap broccoli slaw with shredded cabbage, carrots, sugar snap peas, or edamame for variety.
  • Noodle choice: Use gluten-free pasta to make the recipe gluten-free, or whole-grain noodles for added fiber.
  • Sesame seeds alternatives: Replace with chopped peanuts, almonds, or omit completely for nut-free option.
  • Meal prep tip: Refrigerate for up to 4 days; toss lightly with a little extra soy sauce and rice vinegar if noodles dry out.