Creamy Sesame Noodle Salad

We crave cooling meals when the weather is warm. This 30-minute Creamy Sesame Noodle salad is the answer! This is fresh and saucy. It’s filling and SO flavorful.

It’s great for picnics at the park, for a side dish on a BBQ, or for a summer meal. You can make it into a meal if you pair it with tofu, chicken, or tempeh. We’ll show you how to do it!

Recipe Inspiration

This sesame salad was inspired by the Taiwanese Ma Jiang Mian dish (Chinese Sesame Noodles). The origin of this dish is unknown, but the ingredients include sesame paste and sesame oil.

This is our inspired, gluten-free, natural sweetened version, using ingredients that are easy to access and with a zesty flavor twist. You can find the traditional version in The Woks of Life.

Sesame Noodle Salad: How to Make It

The recipe begins with cooking your preferred noodles. Next, whisk together a super creamy, savory dressing containing tamari or soy sauce and tahini. Rice vinegar and lime juice add brightness and sweetness to the flavor. Maple syrup and toasted sesame oils provide richness and sesame vibes. Garlic and ginger give it more depth.

This is one of those dressings you’ll want to lick off the spoon.

Add chopped cashews or peanuts to the noodles for crunch. It’s time to eat, my friends!



  • Eight oz. Brown rice udon noodles (we prefer Lotus Foods or substitute other noodles, such as buckwheat soba or spaghetti.//If gluten-free is needed, use these noodles instead.)
  • Peel one large cucumber (we prefer peeling stripes).
  • Green onion thinly sliced to yield about 1/2 cup (2 stalks = 1/2 cup).
  • Fresh cilantro leaves, 1/2 cup – loosely packed
  • You can use lightly salted cashews or peanuts.


  • 1/4 cup soy or tamari*
  • 2 Tbsp rice vinegar
  • Maple syrup, 1 1/2 Tbsp
  • 1 Tbsp toasted sesame oil
  • Fresh lime juice, 1 tbsp
  • Fresh ginger minced in 1 Tbsp
  • 2 tsp of minced garlic (2 garlic cloves yield about 2 tsp).


  • Rinse them in cold water after cooking according to the package instructions to stop them sticking together and cool them down quickly. Drain the noodles.
  • In the meantime, combine all sesame dressing components in a large bowl. Set aside.
  • Remove the seeds by cutting the cucumber lengthwise and using a spoon to remove the middle. Matchsticks are cut into pieces of about the same size as cooked noodles, or 2-3 inches (5-8 cm).
  • Stir well to combine the noodles, 3/4 of the cucumber slices, and the dressing. Transfer to a platter if you wish.
  • Add the rest of the cucumber, green onion, cilantro, and chopped peanuts. Optional: Garnish the dish with additional lime wedges. Enjoy immediately, or chill in the refrigerator for 30 minutes. This is delicious with tofu, chicken, or tempeh skewers.
  • Fresh is best. In the fridge, leftover salad can be stored for up to two days. It’s not freezer-friendly.

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