The Best Sesame Oil Noodles

This Sesame Noodle Salad recipe is the perfect weeknight dinner or make-ahead lunch. What I love about this One Pan Meal is that it’s colorful, crunchy, and full of fresh, vibrant flavors.

I’ve been making this for busy nights or meal prep lunches, it makes great leftovers and is easy to switch up with any seasonal vegetables, cooked chicken, or tofu for added protein.

If you like this dish, you should try my Coconut Cilantro Rice (Meal Prep Staple!), Gluten Free Spicy Peanut Butter Noodles, or The Best Couscous Salad (with summer veggies)

Why You Will Love This Dinner

• Easy Meal Prep – Just boil noodles and toss with fresh veggies.
• Healthy ingredients – Packed with fiber, protein, and antioxidants.
• Versatile meal – Serve as a side, main, or lunchbox-friendly dish.

Ingredients

• Rice noodles – Light noodle base that absorbs the sesame dressing.
• Broccoli florets – Crunchy and nutrient-dense.
• Red bell pepper – Adds color and natural sweetness.
• Purple cabbage – Crunchy and won't get soggy in leftovers
• Carrots – Adds sweetness and texture.
• Shelled edamame – Plant-based protein

Substitutions and Variations

• Swap rice noodles for soba noodles or zucchini noodles.
• Use tamari or coconut aminos for gluten-free dressing.
• Add cooked chicken, shrimp, or tofu for a protein boost.
• Include any extra veggies you like, such as snap peas, cucumber, or snow peas.

Instructions

1. Prepare rice noodles according to package instructions. Drain and rinse with cold water.
2. In a small bowl or jar, whisk together sesame oil, soy sauce, rice vinegar, ginger, garlic, maple syrup and lime juice.
3. In a large bowl, toss noodles with broccoli, red pepper, cabbage, carrots, and edamame.
4. Pour the dressing over the salad and toss to combine evenly.
5. Sprinkle with chopped cilantro, an extra drizzle of sesame oil, and sesame seeds. Serve chilled or at room temperature.

Tips and Notes

• Make ahead: Dress just before serving to keep noodles from getting soggy.
• For extra crunch, toast the sesame seeds before adding.
• Adjust dressing ingredients to taste, more lime juice for tang, more sesame oil for richness.

Recipe FAQs

Can this salad be made ahead?
Yes! Keep noodles and dressing separate, toss just before serving.

Can I make it vegan?
Absolutely! All ingredients are plant-based as written.

How long does it keep?
Store in the fridge in an airtight container for up to 3 days.

Serving Suggestions

• Serve as a side with grilled chicken or shrimp.
• Pack as a lunch for work or school.
• Pair with spring rolls or dumplings for an Asian-inspired meal.

Storage and Reheating Instructions

Storage: Keep in an airtight container in the fridge for up to 3 days.

Reheating: Best served cold or at room temperature. If desired, warm gently in the microwave, but avoid reheating too long to preserve crunch.

Tips: Toss again before serving if the noodles have absorbed too much dressing.

I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
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The Best Sesame Oil Noodle Salad

Marissa

This easy sesame oil noodle salad is packed with colorful veggies, edamame, and a zesty sesame-lime dressing. Perfect for a healthy lunch or weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Asian

Servings 4

Ingredients

  

Salad

• 4 oz rice noodles
• 1 cup broccoli florets chopped
• 1 red bell pepper diced
• ½ cup purple cabbage thinly sliced
• ½ cup shredded carrots
• ½ cup shelled edamame cooked

Dressing

• 3 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon grated fresh ginger
• 1 clove garlic clove minced
• 1 tbsp pure maple syrup
• Juice of 1 lime plus 1 teaspoon zest

Garnish

• Handful chopped cilantro
• An extra drizzle of sesame oil
• Sprinkle with sesame seeds

Instructions

 

• Prepare rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
• In a small bowl or jar, whisk together sesame oil, soy sauce, rice vinegar, ginger, syrup, garlic, & lime juice.
• In a large bowl, toss the noodles with broccoli, red pepper, cabbage, carrots, and edamame.
• Pour the dressing over the salad and toss well to combine.
• Sprinkle with chopped cilantro, an extra drizzle of sesame oil and sesame seeds. Serve chilled or at room temp.