Sesame Noodle Salad

This sesame noodle salad is a fresh and healthy gluten-free pasta salad made with angel hair noodles, crisp vegetables, edamame, and a flavorful sesame ginger dressing. Ideal for lunch, meal prep, or summer dinners, this Asian-inspired noodle salad combines crunchy snap peas, carrots, cucumber, and red pepper with a tangy soy sesame sauce. Easy to prepare and naturally vegetarian, this cold noodle salad is perfect for quick meals, picnics, and potlucks.

Ingredients

Noodle Salad

• 12 oz gluten-free angel hair pasta (Jovial Capellini recommended)
• ½ cup snap peas, thinly sliced on the diagonal
• ½ cup frozen shelled edamame, thawed
• ½ cup shredded carrots
• ½ cup fresh cilantro, chopped
• ½ red bell pepper, seeded and julienned
• ¼ English cucumber or 1 mini cucumber, julienned
• 2 green onions, finely chopped

Sesame Dressing

• ¼ cup gluten-free reduced-sodium tamari (or soy sauce if not gluten-free)
• 3 Tablespoons toasted sesame oil
• 2 Tablespoons brown sugar
• 2 Tablespoons rice vinegar
• 1 Tablespoon toasted sesame seeds
• 1 Tablespoon ginger paste
• Juice of ½ lime
• 2 cloves garlic, minced or pressed
• ¼ teaspoon red chili pepper flakes (optional)

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Directions

Make the Sesame Dressing

Add all dressing ingredients to a small bowl. Whisk until smooth and well combined. Set aside.

Make the Noodle Salad

Bring a large pot of water to a boil and season with about 1 Tablespoon salt. Add the pasta and cook according to package instructions. Drain, then rinse under cold running water until completely cooled. Drain very well.

Transfer the cooled pasta to a large mixing bowl. Pour half of the sesame dressing over the noodles and toss gently with tongs. Let rest for 5 minutes to allow the noodles to absorb flavor.

Add snap peas, edamame, carrots, cilantro, red pepper, cucumber, and green onions. Drizzle with the remaining dressing and toss until evenly coated. Serve immediately.

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Tips

• Rinse the pasta thoroughly to prevent sticking and keep the salad light.
• Toss the noodles with dressing before adding vegetables for better flavor absorption.
• Use toasted sesame oil for the best depth of flavor.

Variations and Substitutions

• Add grilled chicken, shrimp, or tofu for extra protein.
• Replace cilantro with fresh mint or parsley if preferred.
• Use honey or maple syrup instead of brown sugar.
• Add shredded purple cabbage for extra crunch and color.

FAQs

Can I make this ahead of time?
Yes, it can be made a few hours ahead. Toss gently before serving and add a splash of dressing if needed.

Is this salad served cold or at room temperature?
It is best served cold or slightly chilled.

Can I make it spicy?
Increase the red chili flakes or add a dash of chili oil.

Serving Suggestions

• Serve as a light lunch or picnic-friendly side dish.
• Pair with grilled fish or chicken for a complete meal.
• Top with extra sesame seeds and lime wedges before serving.

Why You’ll Love This Recipe

• Quick and easy with minimal prep
• Naturally gluten-free and plant-forward
• Fresh, crunchy vegetables with a bold sesame dressing
• Perfect for meal prep, potlucks, or warm-weather meals