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- 200g rice noodles - 1 red bell pepper, thinly sliced - 1 cucumber, julienned - 1 carrot, grated - 4 green onions, sliced - 1/4 cup fresh cilantro, chopped - 1/4 cup sesame seeds (lightly toasted) - 3 tablespoons soy sauce - 2 tablespoons sesame oil - 1 tablespoon rice vinegar - 1 tablespoon sriracha or chili paste - 1 tablespoon honey or maple syrup - Salt and pepper to taste I love how each ingredient adds flavor and crunch to the salad. The rice noodles serve as a soft base. They soak up the dressing well. Red bell pepper brings sweetness and color. Cucumber adds a refreshing crunch. Grated carrot gives a nice texture. Green onions add a mild onion flavor. Fresh cilantro adds brightness. Lightly toasted sesame seeds give a nutty finish. For the dressing, I mix soy sauce, sesame oil, and rice vinegar for umami. Sriracha or chili paste brings heat, while honey or maple syrup adds sweetness. I season with salt and pepper to round it out. This mix of ingredients makes my Spicy Sesame Noodle Salad tasty and vibrant. {{ingredient_image_1}} First, boil a pot of water. Add 200g of rice noodles. Cook until they are tender but still a bit firm, about 5-7 minutes. Drain the noodles and rinse them under cold water. This stops the cooking process and helps keep them from sticking. While the noodles cook, slice the red bell pepper thinly. Julienne the cucumber into thin strips. Grate the carrot and slice the green onions. Place all the chopped veggies into a large mixing bowl. In another bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of rice vinegar, 1 tablespoon of sriracha, and 1 tablespoon of honey. Mix until it is smooth. Taste the dressing. If you want more spice, add more sriracha. Now, add the cooled noodles to the bowl with the vegetables. Pour the dressing over the top. Toss everything gently until well combined. Make sure the noodles and veggies are evenly coated with the dressing. Next, sprinkle 1/4 cup of toasted sesame seeds and 1/4 cup of chopped cilantro on top. Gently toss once more to mix. Season with salt and pepper to taste. For the best flavor, refrigerate the salad for about 30 minutes before serving. This allows the flavors to meld nicely. Enjoy your refreshing Spicy Sesame Noodle Salad! To achieve perfect noodles, cook them al dente. This means they should be soft but still firm. You want a nice bite when you chew. After cooking, rinse the noodles under cold water. This stops the cooking process and keeps them from getting mushy. If you like it spicy, add more sriracha. If you prefer milder flavors, use less. Taste the dressing before you mix it in. You can also change the sweetener. Substitute honey with maple syrup for a vegan option. Both will add a nice touch to the salad. Make your dish look great with garnishes. Sprinkle sesame seeds on top for crunch. Add lime wedges on the side for a fresh pop of flavor. Serve the salad in individual bowls or a large platter. This makes it feel special and inviting. Pro Tips Use Fresh Ingredients: Fresh vegetables not only enhance the flavor but also add vibrant colors to your salad. Adjust Spice Level: Feel free to adjust the amount of sriracha or chili paste according to your heat preference. Chill for Flavor: Allowing the salad to chill in the fridge enhances the flavors as they meld together. Toast Your Sesame Seeds: Lightly toasting the sesame seeds elevates their flavor, adding a nice crunch to your salad. {{image_2}} You can change the veggies in your Spicy Sesame Noodle Salad. Adding bell peppers gives a sweet crunch. Snap peas add freshness, while edamame boosts protein. You could also use shredded cabbage or dark greens for extra nutrients and color. If you want to add protein, grilled chicken or shrimp works great. For a plant-based twist, try tofu. It absorbs flavors well and keeps the dish light. You can also skip meat altogether for a healthy vegetarian or vegan meal. Not a fan of rice noodles? You have options! You can use gluten-free noodles made from rice or quinoa. Whole grain noodles are another healthy choice. Both options keep the dish tasty while meeting your dietary needs. To keep your Spicy Sesame Noodle Salad fresh, place leftovers in an airtight container. Store it in the fridge right after serving. This method helps keep the flavors vibrant. Make sure to use the salad within three days for the best taste. You can freeze this salad, but with some care. First, separate the noodles and veggies from the dressing. Place the noodles and veggies in a freezer-safe bag or container. This keeps them fresh for up to one month. When you want to eat, thaw them overnight in the fridge. Once thawed, add fresh dressing to revive the flavors. In the fridge, your salad lasts about three days. After that, it may lose its taste and texture. Watch for signs of spoilage, like a sour smell or slimy noodles. If you see these signs, it’s best to toss the salad. Enjoy your fresh and spicy dish while it’s at its best! Yes, you can make this salad ahead of time. To store it, keep the noodles and veggies separate from the dressing. This helps keep everything fresh. When you are ready to eat, mix them together. If you want to store it, place it in an airtight container in the fridge for up to three days. Just remember, the flavors will get stronger as it sits. If you can’t find rice noodles, don’t worry. You can use other noodles too. Try soba noodles or whole wheat spaghetti for a twist. For a gluten-free option, look for gluten-free pasta made from rice or quinoa. Each option gives a unique taste and texture to the salad. Yes, the salad can be gluten-free. Just use gluten-free soy sauce or tamari instead of regular soy sauce. Check the noodles too. Many rice noodles are gluten-free, but always read the label. This way, you can enjoy the salad worry-free. The sriracha adds a good kick to the dressing. If you want less heat, use less sriracha. You can also swap it with a mild sauce or skip it entirely for a non-spicy version. For those who love spice, feel free to add more sriracha to your taste. Absolutely! This salad is great for using what you have. Try adding bell peppers, snap peas, or shredded cabbage. Carrots add crunch, but you can also use radishes or zucchini. Seasonal veggies work well too, so feel free to mix it up based on your favorites! This blog post guides you through making a tasty Spicy Sesame Noodle Salad. You learned about the key ingredients, easy steps, and smart tips for preparation and storage. Feel free to adjust the spice level or add your favorite veggies and proteins. This salad is not only flavorful but also versatile. Experiment with it and make it your own. Enjoy the refreshing crunch and deliciousness each bite brings. Your kitchen can be a place of fun and tasty creations!

Spicy Sesame Noodle Salad

A refreshing and spicy noodle salad with a mix of vegetables and a flavorful sesame dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 200 g rice noodles
  • 1 piece red bell pepper, thinly sliced
  • 1 piece cucumber, julienned
  • 1 piece carrot, grated
  • 4 pieces green onions, sliced
  • 0.25 cup fresh cilantro, chopped
  • 0.25 cup sesame seeds, lightly toasted
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha or chili paste
  • 1 tablespoon honey or maple syrup
  • to taste salt and pepper

Instructions
 

  • Boil a pot of water. Add rice noodles and cook according to package instructions, usually about 5-7 minutes, until tender but still a bit firm. Drain and rinse under cold water to stop the cooking process. Set aside.
  • While the noodles are cooking, prepare your vegetables. Slice the red bell pepper, julienne the cucumber, grate the carrot, and slice the green onions. Place all the chopped vegetables in a large mixing bowl.
  • In a separate bowl, whisk together the soy sauce, sesame oil, rice vinegar, sriracha, and honey or maple syrup until smooth. Taste and adjust the spice level if desired by adding more sriracha.
  • Add the cooled noodles to the bowl with the vegetables. Pour the dressing over the top and toss everything gently together until well combined. Ensure the noodles and vegetables are evenly coated with the dressing.
  • Sprinkle in the toasted sesame seeds and chopped cilantro. Gently toss once more to mix. Season with salt and pepper to taste.
  • For best flavor, let the salad chill in the refrigerator for about 30 minutes before serving.

Notes

For best flavor, let the salad chill in the refrigerator for about 30 minutes before serving.
Keyword noodle salad, spicy, vegetarian