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.
Classic Chinese Sesame Noodle Salad
- 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.