Asian Noodle Salad {with Creamy Sesame Sauce}
This nut- and soy-free Asian noodle salad is packed with authentic flavors and tossed in a creamy sesame ginger garlic sauce that’s absolutely irresistible. I love mixing in fresh, crunchy vegetables like cucumbers and carrots—they add such a bright, crisp contrast to the chewy noodles.
Not only is this salad incredibly easy to make, but I truly believe it’s the best noodle salad you’ll ever try!
We all have that go-to recipe we can whip up on a hectic weekday—something that satisfies the whole family: a hungry spouse, picky little eaters, and most importantly, your busy self. This delicious Asian noodle salad fits that role perfectly—and then some!
SERIOUSLY. It’s that good.
Plus, it’s super convenient! You can enjoy this dish cold or at room temperature—no need to fuss with thermoses or reheat it in that questionable office microwave. Just pop the lid off your container and dig in!
My 4- and 2-year-olds are big-time noodle lovers, and this recipe gets two tiny thumbs up from both of them. Even better? I can sneak in some veggies along with the noodles—mom win!
Let’s Talk Ingredients
The best part? This recipe is so flexible. You really can’t mess it up—customize it to your taste and pantry!
Noodles:
Use whatever noodles you have on hand—thin spaghetti (my mom’s favorite), soba noodles for a gluten-free option, or even wide pappardelle noodles (my dad’s pick for soaking up maximum sauce per bite!). Love Asian flavors and noodles? You might also enjoy my Chicken Pad Thai recipe.
Vegetables:
The veggies bring that satisfying crunch! Shredded carrots, red bell peppers, shelled edamame, broccoli—all great options. I love adding thinly sliced cucumbers for extra freshness. If crunchy, fresh salads are your thing, don’t miss my dad’s Broccoli Salad.
Soy-Free Flavor:
Soy sauce adds classic umami, but to keep this dish soy-free, coconut aminos are a fantastic alternative. I’ve tested both and actually prefer coconut aminos—the flavor is milder and slightly sweet.
Ginger:
Ginger deserves a spotlight of its own! Use freshly grated or minced ginger to let it coat the noodles and veggies evenly. Don’t want to chop? A quick blitz in the food processor does the trick.
Tips for an Authentic-Style Noodle Salad
Want that restaurant-quality taste and texture? Here are some pro tips:
- Use fresh ingredients whenever possible—especially the ginger and veggies. Frozen veggies (like edamame from Trader Joe’s) work well too; just cook and cool them before mixing in.
- Slice everything thinly. Finely chop your cucumbers, carrots, red bell peppers, and green onions so every bite blends harmoniously.
- Add a kick! A pinch of red pepper flakes goes a long way if you like a bit of heat. It’s a fun way to switch things up during the week.
- Don’t overcook your noodles. This is especially important for soba noodles, which are naturally softer and can break apart if overdone.
Step-by-Step Instructions (with Photos!)
Cook your noodles based on the instructions provided on the noodle bag. If you are using soba noodles, make sure to not overcook your noodles to avoid breakage.
Once the noodles are done, rinse with cold water (a little trick my dad uses for the best noodle results, so they don’t stick to one another).
Make sure to coat evenly to maximize flavor distribution.
Serve up in a bowl or on a plate and garnish with red pepper flakes, black sesame seeds or some thinly sliced green onions for an added fun flavor profile!
Ideas to Serve Your Asian Noodle Salad
Enjoy it straight from the prep bowl or elevate it with your favorite protein!
I love pairing it with just about anything. Pick chicken, tofu, salmon, shrimp, and more.
Want to impress? Garnish with sesame seeds or mung bean sprouts to take things up a notch.
Make a Double Batch—You’ll Thank Yourself Later
This salad keeps wonderfully, making it perfect for meal prep.
Store it in an airtight container in the fridge for 2–3 days. The flavors deepen as it sits, and the creamy sauce continues to coat the noodles beautifully.
Worried about sogginess? Don’t be! The sauce is more creamy than watery, so your noodles should stay just right. But if you prefer a fresher texture, you can always store the sauce separately and mix it in just before serving.
Get the recipe:Asian Noodle Salad {Soy Free}
Ingredients
Noodle Salad
- 6-8 oz long spaghetti pasta , or soba noodle
- 1/2 large cucumber, thinly sliced
- 1/2 cup grated carrots
- 1 inch fresh ginger minced
- 2-3 cloves garlic minced
- 1 bunch cilantro*, ~1/4 cup chopped
Sesame Garlic Ginger Dressing
- 1/2 cup sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1/4 cup tahini
- 1/4 cup coconut aminos
- 1 tbsp sriracha
Instructions
- Make the pasta according to the box directions to el-dente
- In a big bowl, combine the dressing ingredients
- Once the noodles are done, drain it and rinse with cold water – that’s my dad’s way to stop the pasta from cooking also prevent them from sticking to each other
- Combine dressing, noodles, cucumber, carrots, ginger garlic and cilantro
- Mix well & Sprinkle sesame seeds and green onion on top and enjoy!
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
