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There’s something truly special about a vibrant, fresh salad that can brighten up any meal. I still remember the first time I had a sesame noodle salad at a quaint little Asian fusion café in my hometown. The mix of textures—the crunch of fresh vegetables, the chewiness of rice noodles, and that nutty sesame dressing—left a lasting impression on my palate. It was a dish that spoke of culinary harmony and balance, and after that day, I was determined to recreate it in my own kitchen.

Crunchy Sesame Noodle Salad

Discover the vibrant and delicious Crunchy Sesame Noodle Salad that will brighten any meal! Made with a colorful mix of fresh vegetables, chewy rice noodles, and a nutty sesame dressing, this salad is a delightful medley of flavors and textures. Perfect for lunch, dinner, or potlucks, it’s easy to prepare and customizable to suit your taste. Enjoy a standout dish that’s both nutritious and satisfying, sure to impress family and friends!
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Ingredients
  

8 oz rice noodles

1 cup shredded carrots

1 cup red bell pepper, thinly sliced

1 cup cucumber, julienned

1 cup edamame, shelled and cooked

1/4 cup green onions, chopped

1/4 cup toasted sesame seeds

1/4 cup fresh cilantro, chopped

For the dressing:

1/4 cup soy sauce

2 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp honey or maple syrup (for a vegan option)

1 clove garlic, minced

1 tsp fresh ginger, grated

1/2 tsp red pepper flakes (optional, for added heat)

Instructions
 

Cook the Noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.

    Prepare the Vegetables: While the noodles are cooking, prepare the vegetables. Shred the carrots, thinly slice the red bell pepper, and julienne the cucumber. Prepare the edamame by cooking them according to package instructions if they are frozen.

      Make the Dressing: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and red pepper flakes until well combined.

        Combine Ingredients: In a large mixing bowl, combine the cooked noodles, shredded carrots, red bell pepper, cucumber, edamame, green onions, and cilantro. Pour the dressing over the salad and toss until everything is evenly coated.

          Add Crunch: Just before serving, sprinkle the toasted sesame seeds over the salad and gently toss to distribute.

            Serve: Taste and adjust the seasoning if necessary, adding more soy sauce or a dash of lime juice for zest. Serve chilled or at room temperature. Enjoy!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6