Creamy Sesame Noodle Salad (30 Minutes!)

Make this for dinner tonight. Easy and delicious! We will absolutely make it again.

Different but very tasty

This was the perfect quick meal for a very humid summer day. I made the sauce as written (simple and delicious!) and embellished the noodles with shredded romaine leaves, sliced red peppers, blanched and chopped green beans from the garden along with the suggested cucumber and green onions. I omitted the nuts and swapped the cilantro for parsley. Oh, and I added air-fried tofu cubes. Thanks for the inspiration! This is a recipe I’ll return to this summer for sure!

Made this for a quick dinner tonight and really loved it. This came out nice and light, the sauce and noodles were not heavy at all. I had everything on hand, and the cucumber was from the garden. Unfortunately the grocery store had no cilantro, so I used Italian parsley. It was still delicious, but I think cilantro would complement the flavors well. The only other substitution I made was to use powdered garlic in the dressing because I do not like the taste of raw garlic. Came out great, and I will make this in the future, adding different vegetables, tofu, herbs, as variations.

Delightful! The sauce is very similar to my favorite peanut sauce – creamy with a nice ginger zing -I got from my local co-op. I made this with cashew butter instead of tahini and topped with lentils and Sriracha cashews in addition to the cucumber, onions, and cilantro.

This is a winner as I’ve made this twice this week-once as shown and once substituting peanut butter. The vote is in and the tahini version won!

Served over a handful of chopped red cabbage with dry toasted tofu cubes and peanuts-Yumm!

Delicious noodle salad! Next time I will add some edamame for more protein and carrot or red cabbage for color. Highly recommend it to everyone. Thanks for sharing minimalistbaker team!

Very yummy and refreshing! I felt like it had a teeny bit too much sauce so it was slightly too runny and not all sticking to the noodles, but that could very easily be my tahini brand or some other mis-measurement. A great lunch recipe that I’ll be making often.

I made this today for lunch and it was delicious! I subbed out the udon noodles for gluten-free rice spaghetti noodles (the store I bought from didn’t have them). It tasted amazing — it’s the perfect amount of sweet, and I also found it very filling even by itself. I took a few bites and that was all I really needed for like the next four hours.

I’m also not a chef by any means, but the instructions were so easy to follow that I didn’t have any trouble. I definitely plan on making this again! :D

Loved it. It was a big hit different from my usual staple foods and I added marinated baked tofu bites. Perfect for the warm summer days.

I made this for tonight’s meal. It’s very tasty. I did use mint, basil and cilantro. Added spare red bell peppers also.
Thank you
Trina

The sauce for these came out a little bitter for me, but I honestly just think my tahini brand is terrible. Otherwise very satisfying !

This was outstanding! And creamy, indeed. I didn’t have cilantro, so I used parsley. Also out of peanuts, so I used fried onion chips for the crunch factor. I’ve had it with grilled tofu, but I can’t wait to try tempeh too. And Loved how quickly it came together! I can see myself eating this all summer.

This was delicious! The sauce was so good, and the cucumbers added crunch (different from the roasted peanuts) and freshness, as well as the cilantro and green onion. Next time I’ll try with Chinese chives. Thank you for your great recipes!

This was lovely! I usually make a peanut sesame soba noodle salad but wanted to try the tahini-based sauce for a change and it didn’t disappoint. I do find the peanut sesame combo a bit punchier, but I still really enjoyed this one. I added pan-toasted cashews and pan-fried cubed tofu as well as some carrot ribbons.

I have cooked a lot of Minimalist Baker recipes, and love them all. But this one beats them all…so very good! If I could give 10 stars I would. My husband loved it even more. We used a cucumber out of our garden, which made it extra nice.
I used coconut aminos instead of soy sauce.

I didn’t have rice noodles so I used this with a veggie spaghetti noodle. It was a great! It was a perfect meal on a hot, muggy day and it used ingredients I had in my garden. Definitely a keeper!

I made this at home. its test delicious I love it and my family also.

This was a phenomenal recipe! I subbed honey for maple syrup and used mint instead of the cilantro/green onion. It tastes so fresh, it was super easy (took about 15 mins start to finish), and almost all of it was made with pantry staples.