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To make this vibrant dish, you will need: - 200g rice noodles - 1 red bell pepper, thinly sliced - 1 cucumber, julienned - 1 medium carrot, grated - 4 green onions, sliced diagonally - 1/4 cup fresh cilantro, roughly chopped - 1/4 cup sesame seeds, lightly toasted These main ingredients give the salad a crunchy texture and colorful look. The rice noodles serve as a soft base, while the fresh veggies add a burst of flavor and nutrition. Next, we need some key condiments to create that bold flavor: - 3 tablespoons soy sauce - 2 tablespoons sesame oil - 1 tablespoon rice vinegar - 1 tablespoon sriracha or chili paste (adjust based on spice preference) - 1 tablespoon honey or maple syrup - Salt and pepper to taste These condiments bring the salad to life! The soy sauce and sesame oil add depth, while the sriracha gives it that spicy kick. Honey or maple syrup balances the heat with a hint of sweetness. For those who want to kick it up a notch, consider adding: - Cooked protein like chicken, shrimp, or tofu - Extra veggies like snap peas or radishes - Peanuts or cashews for crunch These optional add-ins not only enhance the flavor, but also make the dish more filling. You can mix and match based on your taste and what you have at home. {{ingredient_image_2}} Start by boiling water in a pot. Add 200g of rice noodles when the water is bubbling. Cook them for about 5-7 minutes. You want them tender but not mushy. Drain the noodles and rinse them under cold water. This stops the cooking. Set the cooled noodles aside in a large mixing bowl. While the noodles cook, wash your veggies. Thinly slice one red bell pepper. Julienne one cucumber, and grate one medium carrot. Next, slice four green onions at an angle. Combine all these fresh vegetables in your mixing bowl with the cooled noodles. In a small bowl, whisk together three tablespoons of soy sauce, two tablespoons of sesame oil, and one tablespoon of rice vinegar. Then add one tablespoon of sriracha or chili paste. If you like it spicier, feel free to add more. Finally, mix in one tablespoon of honey or maple syrup for a touch of sweetness. Pour the dressing over the noodles and veggies in the bowl. Gently toss everything together until each piece is coated. You want to blend those flavors well. Next, sprinkle 1/4 cup of lightly toasted sesame seeds and 1/4 cup of roughly chopped cilantro on top. Toss it all together one more time. Season with salt and pepper to taste. For the best flavor, cover the salad and chill it in the fridge for 30 minutes before serving. To change the heat in your Spicy Sesame Noodle Salad, start with sriracha. Use 1 tablespoon for mild heat. If you want more spice, add more sriracha by half a tablespoon. You can even mix in chili paste for a different flavor. Always taste the dressing before mixing it into the salad. This way, you can get the spice just right for your taste. Cooking rice noodles can be tricky. Follow the package instructions carefully, usually around 5-7 minutes. Check the noodles a minute early. They should be tender but not mushy. After cooking, drain and rinse them under cold water. This stops the cooking process and keeps the noodles from sticking together. Make sure they cool down completely before adding them to the salad. Presentation matters, even for a simple salad. Serve the salad in bright bowls or on a big platter. Sprinkle extra sesame seeds and fresh cilantro on top for color. You can add lime wedges on the side. This gives guests a zesty option to squeeze over their servings. A beautiful dish makes the meal more enjoyable, so take a moment to arrange it nicely! Pro Tips Use Fresh Ingredients: Opt for the freshest vegetables you can find, as they enhance the flavor and texture of the salad. Fresh cilantro and crisp vegetables make a significant difference. Adjust the Spice Level: Feel free to customize the level of heat in your dressing by adjusting the amount of sriracha or chili paste. Start with less and add more gradually to suit your taste. Toast Sesame Seeds: Lightly toasting sesame seeds before adding them to the salad brings out their nutty flavor and adds a delightful crunch. Just a few minutes in a dry pan will do the trick! Chill for Best Flavor: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This resting time helps the flavors meld together beautifully. {{image_4}} Adding protein boosts the flavor and makes the salad heartier. You can use shredded chicken, cubed tofu, or cooked shrimp. If you choose chicken, grill or sauté it first. For tofu, press it to remove excess water before cooking. Shrimp cooks quickly and adds a nice touch. Just sauté them until pink. Mix your choice of protein into the salad for a filling meal. If you need a gluten-free salad, use rice noodles. They are naturally gluten-free and perfect for this dish. You can also swap soy sauce for tamari, which is gluten-free. Just check your labels to ensure all ingredients meet your needs. This way, everyone can enjoy the spicy sesame noodle salad without worry. Feel free to get creative with vegetables! Use what’s fresh and in season. For spring, add peas or asparagus. In the summer, try cherry tomatoes or zucchini. Autumn brings great options like roasted squash. Adding seasonal veggies keeps the salad fresh and exciting. It also makes your meal colorful and nutrient-rich. To store your spicy sesame noodle salad, place it in an airtight container. This keeps the flavors fresh. You can store it in the fridge for up to three days. Make sure to separate the dressing if you want to keep the noodles firm. Freezing the salad is possible, but some textures may change. If you want to freeze it, store the noodles and veggies separately from the dressing. Use freezer-safe containers or bags. You can freeze it for up to a month. When ready to eat, let it thaw overnight in the fridge. You can eat the salad cold or warm it slightly. If you heat it, use a microwave. Heat in short bursts, stirring in between. This way, the noodles warm without getting mushy. After reheating, add fresh herbs or extra dressing for a great taste! You can use other noodles like soba or whole wheat pasta. Zucchini noodles also work well. They add a fresh taste and keep the dish light. Make sure to cook them to your liking for best results. The salad lasts about 3-4 days in the fridge. To keep it fresh, store it in an airtight container. The flavors will meld, making it even tastier over time. Yes, you can make this salad a day ahead. Just store it in the fridge. The flavors develop nicely overnight. If you like, add the sesame seeds and cilantro just before serving. Absolutely! To make it vegan, use maple syrup instead of honey. Also, ensure your soy sauce is vegan-friendly. The salad will still be full of flavor and satisfying. This article covered all you need for a tasty spicy sesame noodle salad. We explored key ingredients, preparation steps, and helpful tips. You learned how to adjust spice levels and add proteins or veggies. The storage tips ensure your salad stays fresh longer. Try your version and enjoy each delicious bite. Cooking can be fun and simple!

Spicy Sesame Noodle Salad

A refreshing and spicy noodle salad with a variety of vegetables and a flavorful 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 medium carrot, grated
  • 4 pieces green onions, sliced diagonally
  • 1/4 cup fresh cilantro, roughly 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
  • to taste salt and pepper

Instructions
 

  • Cook the noodles by bringing a pot of water to a rapid boil. Add the rice noodles and cook according to package instructions, typically around 5-7 minutes, until tender but slightly firm. Drain and rinse under cold water, then set aside in a large mixing bowl.
  • While the noodles are cooking, wash and prepare the vegetables. Thinly slice the red bell pepper, julienne the cucumber, grate the carrot, and diagonally slice the green onions. Combine all the chopped vegetables in the mixing bowl with the cooled noodles.
  • In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sriracha, and honey or maple syrup until smooth. Adjust the heat by adding more sriracha if desired.
  • Pour the dressing over the noodles and vegetables in the mixing bowl. Gently toss until everything is evenly coated.
  • Sprinkle the toasted sesame seeds and chopped cilantro over the salad. Toss gently once more and season with salt and pepper to taste.
  • Cover and chill in the refrigerator for about 30 minutes before serving to allow flavors to meld.

Notes

For optimal flavor infusion, chill the salad before serving.
Keyword Asian cuisine, noodle salad, spicy, vegetarian