Classic Chinese Sesame Noodle Salad

by | Mar 25, 2023 | Snacks | 0 comments

Growing up, Chinese Sesame Noodle Salad was a staple at our family picnics. My mom would make an extra-large batch to feed our extended family and friends. I loved how simple yet delicious the dish was, and it quickly became a favorite of mine.

This classic recipe starts with boiling the noodles. Once they’re cooked and cooled, I add in some crunchy vegetables like bell peppers, cucumbers and carrots. Then I mix everything together with a light and flavorful sesame sauce. The final touch is adding some fresh herbs for a pop of flavor.

My family and friends can’t get enough of this delicious Chinese Sesame Noodle Salad. I know your family will love it, too! Give it a try and let me know what you think.


  • For a more flavorful salad, you can add in a tablespoon of toasted sesame seeds.
  • You can also add some cooked shrimp or chicken for an extra protein boost.
  • For a vegan version, substitute the soy sauce for tamari.
A bowl of cold Sesame Noodle Salad with crunchy vegetables, herbs and a light sesame sauce.

Classic Chinese Sesame Noodle Salad

Treat your family to this classic Chinese Sesame Noodle Salad. Deliciously easy and perfect for a summer picnic!
Cook Time 5 mins
Total Time 10 mins
Course Appetizer
Cuisine Chinese
Servings 4


  • Large pot, colander, large bowl, whisk


  • 8 ounces Chinese egg noodles
  • 3 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon red pepper flakes
  • 1 red bell pepper, diced
  • 1 cucumber, diced
  • 1 carrot, shredded
  • 0.25 cup fresh cilantro, chopped
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup roasted peanuts, chopped


  • Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 5 minutes. Drain the noodles in a colander and rinse with cold water. Transfer the noodles to a large bowl and set aside.
  • In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, sugar, garlic powder, ground ginger and red pepper flakes. Pour the dressing over the noodles and toss to combine.
  • Add the bell pepper, cucumber, carrot, cilantro, parsley and peanuts. Toss everything together until evenly combined.
  • Serve the salad cold or at room temperature.


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.