Asian Sesame Noodle Salad

Asian noodle salads have carved out a prominent place in the modern culinary landscape, celebrated for their vibrant colors, refreshing flavors, and wholesome ingredients. Among the myriad of options available, the Sesame Bliss Asian Noodle Salad stands out as a versatile and healthy meal that can cater to various dietary preferences, including vegan and gluten-free options. This salad not only appeals to the taste buds but also nourishes the body, making it a delightful addition to any meal, whether it's a casual lunch, a family dinner, or a gathering with friends.

Discover the vibrant goodness of Sesame Bliss Asian Noodle Salad, the perfect blend of colorful veggies, hearty noodles, and a delicious sesame dressing. This salad is a healthy and versatile meal option, ideal for any occasion—picnics, family dinners, or meal prep. Packed with nutrients and easily customizable for various diets, it promises to satisfy your taste buds while nourishing your body. Enjoy a refreshing taste of Asian cuisine that's as delightful to prepare as it is to eat!

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Ingredients

8 oz of soba noodles (or your choice of noodles)

1 cup of shredded carrots

1 cup of red bell pepper, thinly sliced

1 cup of cucumber, julienned

½ cup of edamame, shelled

½ cup of green onions, chopped

¼ cup of fresh cilantro, chopped

¼ cup of sesame seeds

½ cup of red cabbage, finely shredded

For the dressing:

¼ cup of soy sauce (or tamari for gluten-free)

2 tbsp of rice vinegar

2 tbsp of sesame oil

1 tbsp of honey or maple syrup (for vegan option)

1 tsp of fresh ginger, minced

1 clove of garlic, minced

1 tsp of chili paste (adjust based on spice preference)

Instructions

Cook the Noodles: Bring a large pot of salted water to a boil. Add the soba noodles and cook according to package instructions (usually about 4-5 minutes). Once cooked, drain and rinse under cold water to cool. Set aside.

Prepare the Vegetables: While the noodles cool, prepare the vegetables by shredding carrots, slicing bell peppers, and julienning the cucumber. Chop the green onions, cilantro, and finely shred the red cabbage.

Mix the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), minced ginger, garlic, and chili paste until well combined.

Combine the Salad: In a large mixing bowl, add the cooled noodles, carrots, bell pepper, cucumber, edamame, green onions, cilantro, red cabbage, and half of the sesame seeds. Pour the dressing over the salad and toss gently until evenly coated.

Serve: Transfer the salad to a serving platter or bowls. Sprinkle the remaining sesame seeds on top for a finishing touch. Enjoy immediately or let it chill in the refrigerator for about 30 minutes for the flavors to meld.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings