Description
A refreshing sesame noodle salad that’s perfect for a light lunch or side dish.
Ingredients
Scale
- 8 oz Chinese egg noodles
- 3 tbsp toasted sesame oil
- 2 tbsp low-sodium soy sauce
- 2 tbsp creamy peanut butter
- 1 tbsp rice vinegar
- 2 garlic cloves, minced
- 2 green onions, sliced
- 1 cucumber, julienned
- 1 cup shredded carrots
- 2 tbsp toasted sesame seeds
Instructions
- Cook the Chinese egg noodles according to package instructions until al dente. Drain and rinse under cold water until cool.
- In a bowl, whisk together sesame oil, soy sauce, peanut butter, rice vinegar, and minced garlic until smooth.
- In a large mixing bowl, combine cooled noodles with the sauce and toss until evenly coated.
- Gently fold in green onions, cucumber, and shredded carrots.
- Cover and refrigerate for at least 30 minutes before serving.
- Serve chilled, garnished with toasted sesame seeds.
Notes
- This salad can be made ahead of time and refrigerated.
- Vegan and gluten-free options can be made by substituting the noodles and soy sauce.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg