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Looking for a refreshing dish that packs a punch of flavor? This Easy Sesame Noodle Salad with Cucumber and Cilantro is your answer. Perfect for summer meals, this vibrant salad combines the nutty essence of sesame oil with crunchy cucumbers and aromatic cilantro, creating a dish that’s as satisfying as it is simple to prepare. Whether you serve it as a side or a light main dish, it’s bound to become a favorite on your table.
Why You’ll Love This Recipe
This sesame noodle salad is not only delicious but also incredibly easy to whip up. Here’s why it’s a must-try:
- Quick and Easy: Ready in under 30 minutes.
- Refreshing: The crisp cucumbers and fresh cilantro bring a burst of flavor.
- Versatile: Great as a side dish or light main course.
- Nutritious: Packed with vegetables and wholesome ingredients.
- Make Ahead: Perfect for meal prepping or potlucks.
Ingredients
- 8 oz. spaghetti or rice noodles
- 1 medium cucumber, thinly sliced
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 3 tbsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or agave syrup
- 1 tbsp sesame seeds
- Salt and pepper to taste
How to Make Sesame Noodle Salad
- Cook the noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large bowl, combine the sesame oil, soy sauce, rice vinegar, and honey. Whisk until well blended.
- Add the cooked noodles to the bowl and toss to coat them evenly with the dressing.
- Add the sliced cucumbers, chopped green onions, and cilantro to the bowl. Gently toss to combine.
- Sprinkle sesame seeds over the salad and season with salt and pepper to taste. Toss once more to distribute.
- Serve immediately or refrigerate for at least 15 minutes to allow the flavors to meld.
Tips for the Best Results
- For added crunch, consider including shredded carrots or bell peppers.
- Adjust the level of sweetness by varying the amount of honey or agave syrup.
- Always rinse the noodles well after cooking to prevent them from clumping together.
Easy Variations
- Swap out the noodles for zucchini noodles for a low-carb version.
- Add grilled chicken or tofu for a protein boost.
- Toss in edamame or snap peas for extra texture and nutrients.
What to Serve With It
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This sesame noodle salad pairs beautifully with:
- Grilled chicken skewers
- Teriyaki salmon
- Vegetable spring rolls
- Asian-inspired grilled shrimp
- Spicy tofu bites
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad can be enjoyed cold or at room temperature. If the noodles soak up too much dressing, simply add a splash of soy sauce or sesame oil to refresh them before serving.
Recipe Card
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients:
- 8 oz. spaghetti or rice noodles
- 1 medium cucumber, thinly sliced
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 3 tbsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or agave syrup
- 1 tbsp sesame seeds
- Salt and pepper to taste
Instructions:
- Cook the noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large bowl, combine the sesame oil, soy sauce, rice vinegar, and honey. Whisk until well blended.
- Add the cooked noodles to the bowl and toss to coat them evenly with the dressing.
- Add the sliced cucumbers, chopped green onions, and cilantro to the bowl. Gently toss to combine.
- Sprinkle sesame seeds over the salad and season with salt and pepper to taste. Toss once more to distribute.
- Serve immediately or refrigerate for at least 15 minutes to allow the flavors to meld.
Notes: For added crunch, consider including shredded carrots or bell peppers. Adjust the level of sweetness by varying the amount of honey or agave syrup.
