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15-Minute Cold Sesame Noodle Salad
Creamy, slightly spicy and an epic vegetarian dinner, thiscold sesame noodle salad combines gluten-free rice noodles, smashed cucumbers,and a tahini sesame dressing. This vegetarian pasta salad is a fan favoritefrom my cookbook CARBIVORE and a regular dish on my weeknight rotation! I often use this dressing on pasta as a nut-free alternativeto peanut noodles or as a side salad topper. Gochugaru is a mild Korean chiliflake often used in kimchi. If you’re replacing it, use 2 teaspoons sriracha orsambal olek, or 1⁄4 to 1⁄2 teaspoon red pepper flakes.To make this low FODMAP simply use only green scallions.
Prep
8 min
Cook
7 min
Total
15 min
Serves
4
Instructions
- 01
Bring a large pot of salted water to a boil over high heat. Add the noodles and cook according to the package directions. Drain, then run the noodles under cold water
- 02
until cooled to room temperature. Transfer to a large bowl and toss with the oil to coat.
- 03
Meanwhile, on a clean work surface, trim off the ends from the cucumbers and halve them lengthwise. Turn each half cut-side down and place a large knife flat against the cucumber. Using your hand, smash the knife so the cucumber cracks open through the center into two pieces.
- 04
Using the back of your knife, whack the cucumber logs at a 45-degree angle into bite-size pieces. Alternatively, slice them or break apart into pieces with your hands. Transfer
- 05
to a medium bowl and toss the cucumbers with ½ teaspoon salt.
- 06
Make the Spicy Sesame Dressing: In a small bowl or liquid measuring cup, whisk together the tahini, vinegar, tamari, sesame oil, sesame seeds, gochugaru, and salt. Add 2 tablespoons water and whisk until smooth and the consistency of ranch dressing. Taste for seasoning, and add more salt or spice, as needed. (dressing can be refrigerated in an airtight container for up to 1 month.)
- 07
Add half the dressing to the noodles and toss to coat. Arrange the noodles on a platter and top with the cucumbers, scallions, sesame seeds, chili crisp (if using), and any optional toppings you like. Serve with the remaining sesame dressing on the side.
Variations & swaps
Dietary restrictions and adaptations
- This recipe is already dairy-free, gluten-free, vegan and vegetarian, but to make it low FODMAP, simply only use green scallions. That’s it! It’s a great low FODMAP vegetarian dinner option.
- Read on for this cold sesame noodle salad recipe, and if you love it as much as I do, pick up a copy of CARBIVORE for more delicious healthy noodle dishes (and potatoes and grains and more!).
- With health and hedonism,
- Sea salt
- 8 ounces rice noodles pad Thai–style, vermicelli, or spaghetti in a pinch
- 1 tablespoon avocado oil
- 4 small Persian or Kirby cucumbers about 12 ounces
- 2 scallions thinly sliced
- 1 tablespoon sesame seeds
- Chili crisp (optional)
- Optional toppings: chopped kimchi sliced radishes, sliced snap peas, shredded purple cabbage, smoked tofu, or shredded rotisserie chicken
- ¼ cup tahini
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