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- 200g rice noodles - 2 tablespoons sesame oil - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1 cup bell peppers (red and yellow), thinly sliced - 1 cup carrots, julienned - 1 cup cucumber, julienned - ¼ cup green onions, chopped - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon honey or maple syrup - 1 tablespoon rice vinegar - 2 tablespoons sesame seeds - Fresh cilantro for garnish (optional) Gathering the right ingredients is key. Start with 200g of rice noodles. These noodles are light and soak up the flavors well. You need 2 tablespoons of sesame oil for that rich, nutty taste. Next, grab 1 tablespoon of fresh ginger, grated, and 2 cloves of minced garlic. These add a zest that wakes up the dish. For color and crunch, you'll need 1 cup of thinly sliced bell peppers, 1 cup of julienned carrots, and 1 cup of julienned cucumber. Don't forget ¼ cup of chopped green onions for a pop of flavor. For the sauce, mix 2 tablespoons of soy sauce (or tamari if you need it gluten-free), 1 tablespoon of honey or maple syrup for sweetness, and 1 tablespoon of rice vinegar for a tangy kick. Finally, sprinkle 2 tablespoons of sesame seeds on top and use fresh cilantro as a garnish if you like. These ingredients will make your salad fresh and tasty. Enjoy the process of gathering and prepping! First, fill a large pot with water and bring it to a boil. Once it’s bubbling, add the rice noodles. Cook them according to the package instructions, usually about 4 to 6 minutes. When they are soft, drain the noodles in a colander. Rinse them under cold water to stop cooking. This helps keep them firm and prevents sticking. Grab a small bowl and add sesame oil, grated ginger, and minced garlic. Whisk them together until they blend well. Next, add soy sauce, honey or maple syrup, and rice vinegar. Keep whisking until the dressing is smooth. This mix gives the salad its bright flavor. In a large mixing bowl, combine your thinly sliced bell peppers, julienned carrots, cucumber, and chopped green onions. Add the cooled rice noodles to this colorful mix. Toss them gently to combine, making sure the veggies and noodles are mixed well. Now, pour your dressing over the noodle and vegetable mix. Toss everything together gently. You want to coat the noodles and veggies evenly. After that, sprinkle sesame seeds on top and toss lightly again. If you need to, taste and adjust the seasoning. Finally, transfer the salad to a serving bowl or plate. If you like, garnish it with fresh cilantro. Enjoy your quick and tasty sesame ginger noodle salad! To make the best sesame ginger noodle salad, cook the rice noodles just right. Follow the package instructions closely. Rinse the noodles in cold water after cooking. This stops the cooking. It also keeps them from sticking. A good rinse helps the dressing mix well. Add fresh ginger to give your salad a zing. Use a microplane to grate it finely. This way, its flavor spreads evenly. Don't skip the sesame oil. It adds depth and richness. Feel free to switch up the veggies based on what you have. You can use zucchini or snap peas instead of bell peppers. If you want a bit of heat, add some sliced jalapeños. For a crunch, try adding radishes or cabbage. If you need a gluten-free option, use tamari instead of soy sauce. You can also replace honey with maple syrup for a vegan choice. This salad is great for meal prep. Cook the noodles and chop the veggies ahead of time. Store them separately in the fridge. When ready to eat, mix the noodles and veggies with the dressing. You can also prepare the dressing in advance. Keep it in a jar in the fridge. Shake it well before you use it. This way, you save time on busy days. Enjoy your quick and tasty noodle salad anytime! {{image_2}} You can make your sesame ginger noodle salad more filling by adding protein. Grilled chicken works well and adds a nice smoky flavor. Simply slice the chicken and toss it in with the noodles. Tofu is a great option too, especially if you want a vegan dish. Use firm tofu for the best texture. Cube it and pan-fry until golden before adding it to the salad. Shrimp is another tasty choice. Cook it quickly and mix it in for a seafood twist. If you need a gluten-free version, no worries! Just swap regular soy sauce for tamari. Tamari gives the same great flavor but without gluten. You can also use rice noodles, which are naturally gluten-free. Make sure to check the labels on all your ingredients to ensure they are gluten-free. Feel free to mix and match the veggies in your salad. Broccoli florets add a nice crunch and a pop of green. Snap peas can bring a sweet crunch, while shredded red cabbage gives color and texture. You could even add edamame for extra protein and a pop of color. The key is to use your favorite vegetables, so your salad is both tasty and fun to eat! To store your sesame ginger noodle salad, place it in an airtight container. This keeps the flavors fresh. Make sure to cool the salad first before sealing it. You can refrigerate it for up to three days. After that, the noodles may become soggy. When prepping for the week, store the dressing separately. This helps keep the noodles and veggies crisp. You can chop the vegetables ahead of time. Keep them in the fridge in sealed bags. This way, you save time when you are ready to eat. If stored correctly, the salad lasts about three days in the fridge. After this time, the taste and texture may change. Always check for freshness before eating. If it looks or smells off, it’s best to toss it out. Yes, you can use other noodles. Try soba, udon, or even spaghetti. Each type gives a unique taste and texture. Just cook them according to package directions. To spice it up, add chili flakes or sriracha to the dressing. You can also mix in fresh sliced jalapeños. Start with a little, then taste and adjust. Yes, this recipe is vegan. It uses no animal products. The honey can be swapped for maple syrup to keep it plant-based. You can make this salad ahead of time. Just keep the dressing separate until serving. This keeps the noodles and veggies fresh and crunchy. This salad pairs well with grilled chicken, shrimp, or tofu. You could also serve it alongside spring rolls for a tasty meal. Enjoy your meal with a side of fresh fruit for dessert. In this post, I covered how to make a tasty sesame ginger noodle salad. You learned about the key ingredients and step-by-step instructions. I also shared tips for meal prep, options to add protein, and ways to customize it. This dish is simple yet full of flavor. You can easily adapt it to fit your needs. Enjoy making this healthy salad that keeps well and tastes great. Try it out and make it your own!

Sesame Ginger Noodle Salad (15 Minutes)

Satisfy your cravings with this delicious Sesame Ginger Noodle Salad! This easy recipe combines rice noodles and fresh vegetables tossed in a flavorful sesame ginger dressing, perfect for a quick lunch or dinner. Ready in just 15 minutes, it's healthy, refreshing, and bursting with flavor. Click to explore the full recipe and indulge in a vibrant, tasty dish today! #NoodleSalad #HealthyRecipes #QuickMeals #SesameGinger
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Ingredients
  

200g rice noodles

2 tablespoons sesame oil

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 cup bell peppers (red and yellow), thinly sliced

1 cup carrots, julienned

1 cup cucumber, julienned

¼ cup green onions, chopped

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon honey or maple syrup

1 tablespoon rice vinegar

2 tablespoons sesame seeds

Fresh cilantro for garnish (optional)

Instructions
 

Cook the Noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions (usually about 4-6 minutes). Once done, drain and rinse under cold water to stop the cooking process.

    Prepare the Dressing: In a small bowl, whisk together the sesame oil, grated ginger, minced garlic, soy sauce, honey (or maple syrup), and rice vinegar until well combined.

      Combine the Vegetables: In a large mixing bowl, combine the bell peppers, carrots, cucumber, and green onions. Add the cooked rice noodles to the vegetable mixture.

        Combine Dressing and Toss: Pour the dressing over the noodle mixture. Toss everything together gently to ensure the noodles and vegetables are evenly coated.

          Finish with Toppings: Sprinkle sesame seeds on top and toss lightly once more. Adjust the seasoning if necessary.

            Serve: Transfer the salad to a serving bowl or plate. Garnish with fresh cilantro if desired.

              Prep Time: 10 minutes | Total Time: 15 minutes | Servings: 4