Sesame Noodle Salad is a simple refreshing dish chock full of vegetables and rich flavor. Ready in minutes, this bright dish is a perfect side to any meal.
For a more traditional pasta salad, check out our Tri-Color Pasta Salad Recipe or Chicken Salad With Grapes.
Table Of Contents
Recipe Details
I love making this Sesame Noodle Salad because of its delicious flavor. It’s one of those salads that you just can’t get enough of. Give it a try for your next summer party or holiday gathering.
- TASTE: This salad is tangy and sweet. And the soy sauce and garlic give it a bold flavor that makes it slightly addicting.
- TEXTURE: The rice noodles are very tender, which complements the crisp and crunchy vegetables nicely.
- TIME: It only takes 25 minutes to make.
- EASE: This is an easy recipe that requires little prep work. It’s also great for making ahead, as the flavors intensify the next day.
What You’ll Need
Ingredient Notes
- Rice Noodles– These thin noodles are gluten-free and perfect for this salad. They have a nice chewy texture.
- Vegetables– We’ll use Yellow Bell Pepper, Red Bell Pepper, Carrots, and Garlic Clove for added flavor and texture.
- Soy Sauce- This adds umami flavor. You can use regular or low-sodium.
- Peanut Oil– Or any other high heat oil can be used.
- Sugar- This added sweetness balances with the salty and tangy flavors from the other dressing ingredients.
Add-ins and Substitutions
- Substitute other noodles- In place of the rice noodles, you can substitute angel hair pasta or thin spaghetti for a similar size and texture. For thicker noodles, try udon.
- Make it gluten-free- The noodles are already gluten-free, so just use tamari sauce in place of the soy sauce to make the salad without gluten.
- Add other vegetables- Make this recipe with snow peas, bean sprouts, cabbage, cucumber, or edamame.
- Substitute the sugar- To avoid refined sugar, substitute it with honey to add natural sweetness.
How to Make Sesame Noodle Salad
- Prep the vegetables. Cut the carrot and bell peppers into julienned slices.
- Soak the noodles. Submerge the rice noodles in a bowl of boiling water. Let it sit for 5-6 minutes. Remove and strain the water out.
Pro Tip: Use a sieve to drain these rice noodles as their thinness makes it easier for them to slide out the holes of some colanders.
- Combine the sauces. In a separate bowl, combine the sugar, vinegar, and soy sauce. Then begin to warm up the sesame and peanut oil in a pan.
- Heat the oil. In a large bowl, add the bell peppers, carrot, and grated garlic. Then in a skillet, heat the oils over high heat until they begin to smoke.
- Add the oil to the veggies. Pour the hot oil over the cut vegetables and quickly toss everything with tongs.
- Combine and chill. Add the soy sauce mixture and rice noodles to the bowl and toss to combine. Serve chilled.
Recipe Tips
- Use a high smoke point oil- Use an oil with a high smoke point, such as peanut, canola, or avocado, so that it can reach a high enough temperature before smoking.
- Toss the oil and veggies with tongs- The oil is very hot so tongs are best for mixing it with vegetables. They do a thorough job while keeping your hands a safe distance away.
- Chill- This Sesame Noodle Salad tastes best cold, so place it in the refrigerator for at least 30 minutes before serving.
- Make it ahead- This salad tastes best the next day. Letting it sit in the refrigerator overnight helps the dressing soak into the vegetables better.
FAQs
These sesame noodles are made with rice noodles, which can last in the fridge for up to 4 days. The vegetables will get softer as they sit and absorb the dressing, so the texture changes over time.
This Sesame Noodle Salad uses a tangy, umami dressing made with soy sauce, sugar, and rice vinegar. The sesame oil and garlic in the salad also add to its flavor.
This funchoza uses rice noodles, which are gluten-free. With gluten-free soy sauce or tamari sauce, it is completely gluten-free.
Serving Suggestions
Fresh salads loaded with vegetables and pasta make a perfect side dish to any meal. This Sesame Noodle Salad goes great with meats, sushi, seafood, and other salads.
- Meats: Pair this cool salad with some Barbecue Pork Ribs, Smoked Chicken Thighs, Braised Beef Short Ribs (VIDEO), or Breaded Chicken Skewers.
- Salads: Serve it alongside other salads at a party, like this Shredded Carrot Salad, Cabbage Cucumber Salad, Kani Salad, or Asian Chicken Salad.
- Sushi: Serve this salad with your favorite rolls, like this Salmon Skin Roll, Dynamite Roll, Shrimp Tempura Roll, or Spicy Salmon Roll.
- Seafood: Enjoy this Sesame Noodle Salad with Panko Crusted Salmon, Pan Fried Cod with Sautéed Vegetables, Crab Stuffed Mushrooms, or Cedar Plank Salmon.
Make This Recipe in Advance
Make ahead: Prepare this salad ahead of time and cover it. Keep it in the fridge for a day before serving to help intensify the flavors.
Storing: Store this Sesame Noodle Salad in an airtight container or in a bowl covered with plastic wrap for up to 4 days.
Freeze: I don’t suggest freezing this salad as it would thaw soft and mushy.
More Yummy Asian Dishes!
This recipe was originally posted December 29, 2016, we’ve tweaked it a bit since then. This post may contain affiliate links. Read my disclosure policy here.
Full Recipe Instructions
Sesame Noodle Salad (Funchoza)
Rice Noodle Salad is a simple refreshing dish chock full of vegetables and rich flavor. Ready in minutes, this bright dish is a perfect side to any meal.
Servings: 8
Calories: 314kcal
Instructions
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Cut the carrot and bell peppers into julienned slices.
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Submerge the rice noodles in a bowl of boiling water. Let it sit for 5-6 minutes. Remove and strain the water out.
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In a separate bowl, combine sugar, vinegar, and soy sauce. Mix to combine. Then begin to warm up the sesame oil in a pan.
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In a large bowl, add the bell peppers, carrot, and grated garlic.
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In a skillet heat the sesame and peanut oil over high heat until the oil begins to smoke.
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Pour the hot oil over the cut vegetables. Quickly toss with tongs.
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Add the soy sauce mixture and rice noodles to the bowl and toss to combine. Serve chilled.
Notes
This salad tastes best the next day. Letting it sit in the refrigerator over night helps the dressing soak into the vegetables better.
Nutrition
Calories: 314kcal | Carbohydrates: 42.8g | Protein: 3.4g | Fat: 14.1g | Saturated Fat: 2.4g | Sodium: 1437mg | Fiber: 1.7g | Sugar: 4.2g
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
