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!

25 Minute Sesame Noodle Salad [Vegan!]

Name: Sesame Ginger Noodle Salad [Vegan]
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American/Asian
Ingredients: 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; 1 cup low sodium soy sauce; 1/3 cup rice vinegar; 1/4 cup olive oil; 2 tablespoons tahini (or peanut butter); 1 tablespoon sesame oil; 1 tablespoon brown sugar; 1 teaspoon ground ginger; 1/2 teaspoon garlic powder; Kosher salt; fresh cracked pepper

Sesame Ginger Noodle Salad [Vegan]

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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:

1 cup low sodium soy sauce
1/3 cup rice vinegar
1/4 cup olive oil
2 tablespoons tahini (or peanut butter)
1 tablespoon sesame oil
1 tablespoon brown sugar
1 teaspoon ground ginger
1/2 teaspoon garlic powder
Kosher salt
fresh cracked pepper

Instructions

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.
Add pasta, pepper, cabbage, carrots, edamame, and green onion to a large bowl.
Add all dressing ingredients to a large mason jar and shake it until smooth and creamy.
Pour dressing over the pasta salad and toss to coat evenly.
Garnish with sesame seeds and enjoy!

Equipment

large bowl

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measuring cup

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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.

Find it online: https://midwestfoodieblog.com/vegan-asian-pasta-salad/