Description
A refreshing chilled noodle salad tossed with crisp vegetables and a savory, tangy sesame-soy dressing, perfect for warm days or light meals.
Ingredients
- 8 oz cooked noodles (ramen, soba, or spaghetti)
- 1 medium cucumber, thinly sliced
- 1 cup carrots, julienned or grated
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- 1/4 cup fresh cilantro or parsley, chopped
- 3 tbsp soy sauce
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or sugar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
Instructions
- Cook the noodles according to package instructions until just tender.
- Drain and rinse the noodles under cold water to stop the cooking process and cool completely.
- In a large bowl, combine the cooled noodles, cucumber, carrots, bell pepper, green onions, and chopped herbs.
- In a small bowl, whisk together soy sauce, vinegar, sesame oil, honey or sugar, garlic, and ginger until well combined.
- Pour the dressing over the noodle mixture and toss until evenly coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Toss again before serving and adjust seasoning if needed.
Notes
Add protein like tofu, chicken, or shrimp to make it a complete meal.For extra crunch, top with sesame seeds or crushed peanuts.Use gluten-free noodles and soy sauce to make it gluten-free.This salad tastes even better after chilling.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
