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Easy Asian Sesame Noodle Salad with Edamame and Crisp Veggies

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A quick, fresh, and satisfying Asian-inspired noodle salad featuring tender noodles, edamame, and crisp vegetables tossed in a nutty sesame dressing. Perfect for lunch or a light dinner.

Ingredients

Scale
  • 8 oz (225 g) Asian-style noodles (thin egg noodles or spaghetti)
  • 1 cup (150 g) shelled frozen edamame, boiled or steamed
  • 1 cup (120 g) shredded carrots
  • 1 cup (120 g) thinly sliced bell peppers
  • 1/2 cup (60 g) snap peas, trimmed and halved if large
  • 2–3 stalks green onions, thinly sliced
  • Handful fresh cilantro or parsley, roughly chopped (optional)
  • 2 tablespoons toasted sesame seeds
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons soy sauce or tamari
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon chili flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225 g) noodles and cook according to package instructions until al dente (5-7 minutes). Drain and rinse under cold water to cool and prevent sticking. Drain well and set aside.
  2. While noodles cook, boil or steam 1 cup (150 g) shelled frozen edamame for 3-4 minutes until tender but vibrant green. Drain and rinse under cold water. Set aside.
  3. Prepare veggies: shred 1 cup (120 g) carrots, thinly slice 1 cup (120 g) bell peppers, trim and halve 1/2 cup (60 g) snap peas, thinly slice 2-3 green onions, and roughly chop a handful of cilantro or parsley if using.
  4. In a small bowl, whisk together 3 tablespoons toasted sesame oil, 3 tablespoons soy sauce or tamari, 1 1/2 tablespoons rice vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon grated fresh ginger, 1 minced garlic clove, and 1/4 teaspoon chili flakes if using. Adjust seasoning to taste.
  5. In a large mixing bowl, combine cooled noodles, edamame, and prepared veggies. Pour dressing over and toss gently but thoroughly to coat evenly.
  6. Add 2 tablespoons toasted sesame seeds and toss again.
  7. Refrigerate salad for at least 15 minutes to allow flavors to meld and noodles to absorb dressing.
  8. Before serving, give the salad a quick toss. Serve chilled or at room temperature, garnished with extra sesame seeds or fresh herbs if desired.

Notes

Do not overcook noodles; rinse immediately after cooking to prevent sticking and mushiness. Toast sesame seeds in a dry skillet for enhanced flavor. Let salad rest in fridge for at least 15 minutes before serving to meld flavors. Can substitute zucchini noodles for low-carb option or chickpeas for edamame. Use tamari for gluten-free version and maple syrup for vegan version.

Nutrition

Keywords: Asian noodle salad, sesame noodle salad, edamame salad, quick lunch recipe, healthy noodle salad, sesame dressing, gluten-free salad

Find it online: https://tempotaste.com/easy-asian-sesame-noodle-salad-recipe-with-edamame-and-crisp-veggies-perfect-for-lunch/