Spicy Sesame Noodle Salad with Edamame
Spicy Sesame Noodle Salad with Edamame
Ingredients
For the Noodle Salad Base
- 8 ounces linguine or spaghetti, cooked according to package directions, rinsed with cold water, and drained
- 1 cucumber, medium, julienned or thinly sliced
- 2 carrots, medium, julienned or shredded
- 1 red bell pepper, medium, thinly sliced
- 4 green onions, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1 1/2 cups shelled edamame, frozen, thawed and cooked according to package directions
For the Spicy Sesame Sauce
- 1/2 cup tahini
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sriracha or chili garlic sauce, or more, to taste
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup water, or more, as needed to thin
For Garnish (Optional)
- 1 teaspoon sesame seeds
- 2 lime wedges
Instructions
- 1
Cook the noodles according to package directions in a large pot of salted water until al dente. Once cooked, drain the noodles and rinse them thoroughly with cold water to stop the cooking process and prevent sticking. Drain well again and set aside.
⏱️ 10 min
- 2
While the noodles are cooking, prepare the vegetables. Julienne or thinly slice the cucumber, carrots, and red bell pepper. Thinly slice the green onions and chop the fresh cilantro. Cook the edamame according to package directions, then cool and add to the prepared vegetables. Set all prepared vegetables aside in a large mixing bowl.
⏱️ 7 min
- 3
In a medium bowl, whisk together all the ingredients for the spicy sesame sauce: tahini, low-sodium soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, grated fresh ginger, minced garlic, sriracha or chili garlic sauce, and freshly squeezed lime juice. Gradually whisk in the water, starting with 1/4 cup, until the sauce reaches your desired consistency. It should be smooth and pourable, but still thick enough to coat the noodles.
⏱️ 5 min
- 4
Add the cooled and drained noodles to the large mixing bowl with the prepared vegetables and edamame. Pour the spicy sesame sauce over the noodles, vegetables, and edamame. Toss everything together thoroughly until all ingredients are evenly coated with the sauce.
⏱️ 5 min
- 5
Serve the spicy sesame noodle salad immediately, or chill it in the refrigerator for at least 30 minutes for a colder, more refreshing salad. Garnish with sesame seeds and fresh lime wedges before serving, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sesame Noodle Salad with Edamame
Ingredients
For the Noodle Salad Base
- 8 ounces linguine or spaghetti, cooked according to package directions, rinsed with cold water, and drained
- 1 cucumber, medium, julienned or thinly sliced
- 2 carrots, medium, julienned or shredded
- 1 red bell pepper, medium, thinly sliced
- 4 green onions, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1 1/2 cups shelled edamame, frozen, thawed and cooked according to package directions
For the Spicy Sesame Sauce
- 1/2 cup tahini
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sriracha or chili garlic sauce, or more, to taste
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup water, or more, as needed to thin
For Garnish (Optional)
- 1 teaspoon sesame seeds
- 2 lime wedges
Instructions
- 1
Cook the noodles according to package directions in a large pot of salted water until al dente. Once cooked, drain the noodles and rinse them thoroughly with cold water to stop the cooking process and prevent sticking. Drain well again and set aside.
⏱️ 10 min - 2
While the noodles are cooking, prepare the vegetables. Julienne or thinly slice the cucumber, carrots, and red bell pepper. Thinly slice the green onions and chop the fresh cilantro. Cook the edamame according to package directions, then cool and add to the prepared vegetables. Set all prepared vegetables aside in a large mixing bowl.
⏱️ 7 min - 3
In a medium bowl, whisk together all the ingredients for the spicy sesame sauce: tahini, low-sodium soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, grated fresh ginger, minced garlic, sriracha or chili garlic sauce, and freshly squeezed lime juice. Gradually whisk in the water, starting with 1/4 cup, until the sauce reaches your desired consistency. It should be smooth and pourable, but still thick enough to coat the noodles.
⏱️ 5 min - 4
Add the cooled and drained noodles to the large mixing bowl with the prepared vegetables and edamame. Pour the spicy sesame sauce over the noodles, vegetables, and edamame. Toss everything together thoroughly until all ingredients are evenly coated with the sauce.
⏱️ 5 min - 5
Serve the spicy sesame noodle salad immediately, or chill it in the refrigerator for at least 30 minutes for a colder, more refreshing salad. Garnish with sesame seeds and fresh lime wedges before serving, if desired.
⏱️ 3 min