Sesame Noodle Salad
Sesame noodle salad is a go-to recipe in our house, and I’ve made about 10 variations of it. This variation is vegan and gluten-free and comes together in less than 30 minutes.
Cold Sesame Noodle Salad
Cold sesame noodle salad is one of our favorite refreshing meals during the summer. It’s easy to put together and perfect after long days at the pool or beach.
I’m always a fan of meals that also hydrate in the summer. This noodle salad is packed with juicy, hydrating vegetables and salty ingredients that can replenish electrolytes on a hot day.
Vegan Kimchi and Noodle Sesame Salad
This is a vegan recipe, with the primary source of protein being edamame. If you are not vegan and want to add some chicken or salmon to this recipe, I highly recommend it!
I’ve had this cold noodle salad with rotisserie chicken added in, and it was delicious.
Another customization you can make is to add some sriracha to make it spicier. The kimchi adds excellent flavor and spice, but if you like it spicy, add some sriracha.
Also, if you are not gluten free and would like to use wheat-based ramen noodles, you can! Any type of noodle works well in this cold noodle salad.
More Recipes You Might Enjoy
- Oven-Baked Marinated Chicken Wings with Kimchi and Miso Sauce
- How to Make Fresh Vegan Summer Rolls with Creamy Kimchi Dipping Sauce
- Homemade Kimchi Inspired Spicy Sauerkraut Recipe
Cold Sesame Noodle Salad with Kimchi
Made with fresh vegetables and rice noodles, this gluten free cold sesame noodle salad is perfect for a healthy lunch or dinner. The sesame and ginger dressing pairs perfectly with Kimchi for the most flavorful noodle sesame salad.
- Prep: 10 minutes
- Cook: 15 minutes
- Total Time: 25 minutes
Ingredients
- 3 Tablespoons Toasted Sesame Oil
- 1 Tablespoon Garlic, mined
- 1 Tablespoon Ginger, grated
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Tamari
- 2 Tablespoons Maple Syrup
- 1 Teaspoon Sea Salt
- 1 Cup Edamame, steamed and shelled
- 1/2 Medium Red Onion, sliced thin
- 12 ounces Rice Noodles
- 1/4 Cup Cilantro
- 1/4 Cup Fermented Kimchi
- 1/2 Cup Carrots, julienned
- 1 Bell Pepper, julienned
- 1 Cucumber, Chopped
- 1 Romaine Lettuce Heart, Finely Chopped
Instructions
- Boil water and cook rice noodles following the directions on the package. Drain and then rinse with cold water.
- For the sauce: In a small saucepan, add the sesame oil, garlic, and ginger. Lightly cook the ginger and garlic in the oil. Remove from heat and allow to cool. Add in the maple syrup, apple cider vinegar, tamari, and sea salt.
- Mix all the vegetables, edamame, onions, and cilantro in a large bowl. Add the sauce, kimchi, and noodles to the vegetables and toss until evenly mixed.
- Enjoy refrigerated or at room temperature!
