Sesame Ginger Noodle Bowl (Print Version)

Cold noodles tossed in creamy sesame-ginger dressing with fresh vegetables for a light, satisfying meal.

# What You’ll Need:

→ Noodles

01 - 10 oz soba noodles or rice noodles

→ Vegetables

02 - 1 medium cucumber, julienned
03 - 2 medium carrots, peeled and julienned
04 - 1 cup shelled edamame, cooked and cooled
05 - 2 green onions, thinly sliced
06 - 2 tablespoons toasted sesame seeds

→ Sesame Ginger Dressing

07 - 3 tablespoons tahini or smooth peanut butter
08 - 2 tablespoons soy sauce
09 - 2 tablespoons toasted sesame oil
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon maple syrup or honey
12 - 1 tablespoon freshly grated ginger
13 - 1 clove garlic, minced
14 - 2 to 3 tablespoons water, as needed

# How to Make It:

01 - Bring a large pot of water to a boil. Cook noodles according to package directions until tender. Drain in a colander and rinse thoroughly under cold water until cooled completely. Transfer to a bowl and set aside.
02 - Julienne the cucumber and carrots into thin, uniform matchsticks. Slice green onions into thin rounds. Ensure edamame are fully cooled before use.
03 - In a small mixing bowl, combine tahini, soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic. Whisk vigorously until smooth and well combined. Add water gradually while whisking until the dressing reaches a pourable consistency.
04 - Transfer cooled noodles to a large bowl. Pour the sesame ginger dressing over the noodles and toss thoroughly until evenly coated.
05 - Add cucumber, carrot, and edamame to the noodle mixture. Gently toss until all components are evenly distributed.
06 - Divide the noodle mixture among individual serving bowls. Top each portion with sliced green onions and toasted sesame seeds.
07 - Serve immediately at room temperature, or refrigerate for 15 minutes for a chilled presentation.

# Additional Tips::

01 -
  • It's ready in 30 minutes, which means you can eat well even on the kind of day where cooking feels impossible.
  • The dressing is genuinely creamy and complex without any cream, so it feels indulgent but stays light.
  • Everything can be prepped ahead, making it perfect for meal prep or feeding yourself through the week.
02 -
  • The dressing will thicken as it sits, so if you're making this ahead, whisk in an extra tablespoon of water just before tossing.
  • Room temperature vegetables are fine, but if you want maximum refreshment on a hot day, chill everything for 15 minutes before serving.
03 -
  • If your tahini seems separated or oil-slicked, stir it thoroughly before measuring; this makes the dressing infinitely smoother and more professional tasting.
  • Ginger is best minced or grated on a microplane rather than sliced, so it distributes evenly throughout the dressing instead of leaving fibrous bits.
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