Home » 30 Minute Meals » 25 Minute Sesame Noodle Salad [Vegan!]

25 Minute Sesame Noodle Salad [Vegan!]

Ready in just 25 minutes, this sesame noodle salad is simple, easy to make, and DELICIOUS. It’s – dare I say – my most favorite meal prep recipe during the busy work week! This cold noodle salad is loaded with fresh veggies and homemade sesame ginger dressing that takes just minutes to make!

Large white serving platter filled with sesame noodle salad garnished with green onions


 

You Will Love This

  • It’s quick and easy. If you need a last-minute side dish for that backyard barbecue you forgot about, this is the noodle salad for you! Your friends are going to love it and I can almost guarantee they’ll be asking you for the recipe! Looking for more pasta salads? Try my Vegan Peanut Noodle Salad, Creamy Cucumber Pasta Salad, or my Sun-Dried Tomato Pasta Salad!
  • The flavors are AMAZING. The tahini, brown sugar, rice vinegar, and soy sauce come together to make the most delicious dressing you’ve ever tasted. You might want to just drink it straight from the mason jar – it’s sooooo good!
  • It’s perfect for meal prep. This sesame ginger noodle salad is on permanent rotation in my meal prep lineup. I make it at least once a month and I’m always sad when it’s gone. The flavors just get better with time and I look forward to eating it all week!
White marble counter top with ingredients to make sesame noodle salad

Ingredients and Substitutions

  • Spaghetti Noodles – I like spaghetti noodles for this cold noodle salad but you can use whatever pasta you’ve got on hand.
  • Red Pepper – Red bell peppers are the sweetest (because they’ve been allowed to ripen longest on the vine), but you can use any type of bell pepper for this recipe.
  • Cabbage – Cabbage has a fresh, peppery flavor and purple cabbage adds a beautiful purple color to the noodle salad.
  • Carrots – A bag of pre-shredded carrots is perfect for this recipe! They’re usually thicker than you can shred carrots at home on a box grater, so they hold up really well in this dish.
  • Edamame – Edamame are immature soybeans, and they pack a lot of flavor and nutritional value. They’re commonly sold in their pods, but look for shelled edamame to save prep time. They’re typically located in the freezer section at the grocery store. Just cook according to package directions and then cool.
  • Green Onion – Green onions, or scallions, smell like onions when they’re fresh, but the green stalks have a much more fresh, “green” flavor. You could use chives instead.
  • Soy Sauce – The umami flavor of soy sauce is the base for this dressing. I like a low-sodium soy sauce for this cold noodle dish because there are lots of flavors and you really don’t need the extra salt.
  • Rice Vinegar – Rice vinegar looks a lot like white vinegar, but has a very distinct, somewhat sweet flavor. You can use seasoned or unseasoned rice vinegar. You could use white wine vinegar in a pinch, but you’ll end up with a different flavor.
  • Tahini or Peanut Butter – You can use either peanut butter or tahini for this recipe and you’ll end up with a very similar result. Tahini will give you more sesame flavor. 
  • Brown Sugar – You can use white sugar if you don’t have brown, but the molasses in brown sugar really adds more depth of flavor.
  • Ground GingerGround ginger works best for this dressing as opposed to fresh ginger, because it blends in easily and gives just the right amount of ginger flavor.
  • Garlic Powder – As above, we want these spices to really dissolve into the sauce, so garlic powder is better than fresh garlic. 
  • Sesame OilSesame oil rounds out the flavors in this cold noodle salad dressing. It has a strong, distinct aroma and flavor. You can use a good, organic olive oil if you need a substitute, but you’ll lose the nuttiness that sesame oil offers.

Instructions

Combine salad dressing ingredients in a mason jar and shake until emulsified.

Overhead shot of a mason jar filled with sesame ginger dressing

Add noodles and veggies to a large bowl. Pour dressing over salad.

Large glass bowl filled with ingredients to make sesame noodle salad

Toss to coat evenly.

Large glass bowl filled with ingredients to make sesame noodle salad

Garnish with sesame seeds and enjoy!

Large white serving platter filled with sesame noodle salad garnished with green onions

Tips

  • Make sure you cook your pasta just al dente. Nothing ruins a pasta salad more than overcooked pasta. I always cook my pasta for the minimum time listed on the instructions (sometimes even a minute or two less). This ensures that the pasta still has a bit of a bite and will not become mushy when you add the dressing.
  • If you’ll be eating this salad as a meal prep recipe, just add half the dressing initially. Then add a little more each day just before eating so that the pasta salad doesn’t get soggy and the flavors stay fresh! The dressing will stay good in the fridge for up to 5 days.
Large white plate filled with sesame noodle salad garnished with green onions

FAQ

How long do cold sesame noodles last?

This cold sesame noodle salad will stay delicious in the fridge for 4 to 5 days. It’ll keep even better if you store the noodles and sauce separately (so the noodles don’t get soggy). If you think you might have leftovers that need to stay in the fridge for more than a day or two, try adding the dressing just before serving instead of adding it straight to the whole batch of pasta salad.

Can you freeze sesame noodles?

Technically, you can freeze noodles for up to 2 months, but I don’t recommend it as it can lead to soggy noodles once they’re defrosted. These cold sesame noodles taste best when eaten within 5 days of making them!

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Sesame Ginger Noodle Salad [Vegan]

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5 from 18 reviews

This vegan sesame ginger pasta salad is loaded with fresh vegetables and homemade dressing for a healthy take on a classic pasta salad.

  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American/Asian
  • Diet: Vegan

Ingredients

Scale

Pasta Salad

  • 16 oz. spaghetti
  • 1 cup red pepper, thinly sliced
  • 1 cup purple cabbage, thinly sliced
  • 1 cup shredded carrots
  • 1.5 cups shelled edamame
  • 3 stalks green onion, thinly sliced
  • 1/4 cup toasted sesame seeds, for garnish

For dressing:

Instructions

  1. Cook pasta until al dente. Toss in olive oil and season to taste with salt and pepper. Place in the fridge to cool while you prep the other ingredients. 
  2. Add pasta, pepper, cabbage, carrots, edamame, and green onion to a large bowl.
  3. Add all dressing ingredients to a large mason jar and shake it until smooth and creamy. 
  4. Pour dressing over the pasta salad and toss to coat evenly. 
  5. Garnish with sesame seeds and enjoy!

Notes

Make sure you cook your pasta just al dente. Nothing ruins a pasta salad more than overcooked pasta. I always cook my pasta for the minimum time listed on the instructions (sometimes even a minute or two less). This ensures that the pasta still has a bit of a bite and will not become mushy when you add the dressing.

If you’ll be eating this salad as a meal prep recipe, just add half the dressing initially. Then add a little more each day just before eating so that the pasta salad doesn’t get soggy and the flavors stay fresh! The dressing will stay good in the fridge for up to 5 days.

This post was originally published in April 2018. It was updated in April 2021 to include process shots and detailed tips on how to make the perfect pasta salad.

46 Comments

  1. Asian noodle dishes are one of my favorite things ever! Love all the veggies in this dish and that dressing sounds simply ah-mazing! Thinking that could be used in a variety of ways!






  2. This looks so colorful and delicious! We’ve been prepping lunches lately, and I think this is a perfect recipe to add to our rotation.






  3. I get so tired of the SAME OLD pasta salad. I’m looking for pasta salads like this one to add to our BBQs this summer. Yay!!!






  4. WOW! The colors are so vivid and beautiful. The noodle salad just begs me to dive right in. I love a great pasta salad and I really like the idea of an Asian touch. I can’t wait to try out that Asian dressing – I always thing homemade is so much better.






  5. Mmm sounds delish! And I love how brightly coloured this salad is! It just feels like summer, the perfect meal for a summer dinner on the porch! Thank you for sharing.






  6. I absolutely love that this is loaded with fresh veggies and fits the vegan lifestyle some of my family lives. Thanks for sharing and I can’t wait to make this when they come and visit.






  7. Noodles are always a hit with the crowd. What a great salad for BBQ parties this summer. I could make a meal on this salad all on its own.






  8. If you say it is your favorite week day meal prep recipe – I’ve got to try it! And there are no compromises! 🙂 It does look yummy, healthy and something I could really enjoy!






  9. This is so good! I didn’t have low sodium soy sauce and used regular- big mistake, it’s way too salty. I also don’t like cabbage so I subbed in chopped snow peas and edamame, and it gave a good crunch. Finally, I also grilled a portobello mushroom and chopped it up in the salad. Super yummy and brought it to work in a thermos for lunch the next day- the recipe is a winner!






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