Description
A vibrant and customizable cold noodle salad featuring a creamy sesame dressing, fresh cucumbers, and a medley of flavors perfect for summer gatherings.
Ingredients
Scale
- 2 cups thin-skinned cucumbers, sliced thin
- 8 ounces noodles (ramen, soba, spaghetti, or rice noodles)
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons lite soy sauce
- 2 teaspoons sugar or maple syrup
- 2 teaspoons finely grated ginger
- A pinch of white pepper
- 3 green onions, finely chopped
- 3 tablespoons chili crisp
- 1/2 cup fresh mint or mixed herbs
- Toasted sesame seeds or crushed peanuts for garnish
Instructions
- Salt the cucumbers by sprinkling them with salt and setting aside in a colander for about 15 minutes.
- Cook the noodles according to package instructions and rinse under cold water after draining.
- In a large mixing bowl, whisk together rice vinegar, sesame oil, soy sauce, sugar, and grated ginger to make the dressing.
- Add the drained cucumbers and chopped green onions into the dressing and mix thoroughly.
- Toss the cooled noodles with the mixture, ensuring everything is well-coated in the dressing.
- Transfer to a serving dish, drizzle with chili crisp, scatter herbs, and finish with sesame seeds or peanuts before serving.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. This salad tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold Preparation
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
Keywords: cold noodle salad, summer salad, Asian cuisine, vegetarian, make ahead
