Asian Sesame Noodle Salad with Edamame

Name: Asian Sesame Noodle Salad with Edamame
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 8 oz (225 g) Rice noodles (8 mm wide); 1½ cups (190 g) Frozen shelled edamame, thawed; 1 medium Red bell pepper, finely diced; 1 medium English cucumber, halved lengthwise, sliced into half-moons; 3 stalks (30 g) Green onions (scallions), sliced, white and light green parts separated from dark green; 1 tablespoon (9 g) Fresh ginger, peeled and minced; 3 tablespoons (45 ml) Toasted sesame oil; 3 tablespoons (45 ml) Low-sodium soy sauce; 2 tablespoons (30 ml) Rice vinegar; 1 tablespoon (15 ml) Fresh lime juice; 1 clove (3 g) Garlic, minced; 3 tablespoons (27 g) Sesame seeds (black or white), toasted; ½ teaspoon (2½ ml) Sriracha sauce (optional); 2 tablespoons (5 g) Fresh cilantro leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

A light, tangy noodle salad tossed with toasted sesame oil, soy sauce, and fresh ginger, studded with pops of tender edamame, crisp vegetables, and finished with sesame seeds and a drizzle of sriracha. Perfect served chilled as a side dish or light main course.

Prep: 15 min
Cook: 8 min
Wait: 30 min
Total: 53 min
Makes: 4 servings (about 1¾ cups each)

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Ingredients

4 servings

8 oz (225 g) Rice noodles (8 mm wide)
1½ cups (190 g) Frozen shelled edamame, thawed
1 medium Red bell pepper, finely diced
1 medium English cucumber, halved lengthwise, sliced into half-moons
3 stalks (30 g) Green onions (scallions), sliced, white and light green parts separated from dark green
1 tablespoon (9 g) Fresh ginger, peeled and minced
3 tablespoons (45 ml) Toasted sesame oil
3 tablespoons (45 ml) Low-sodium soy sauce
2 tablespoons (30 ml) Rice vinegar
1 tablespoon (15 ml) Fresh lime juice
1 clove (3 g) Garlic, minced
3 tablespoons (27 g) Sesame seeds (black or white), toasted
½ teaspoon (2.5 ml) Sriracha sauce (optional)
2 tablespoons (5 g) Fresh cilantro leaves, roughly chopped (optional)

Equipment (5)

Large pot for cooking noodles
Colander
Large mixing bowl
Small bowl for dressing
Whisk

Steps

Before you start

Cook noodles early so they have time to cool
Defrost edamame if frozen (or use fresh)
Have all vegetables prepped and measured before you start tossing

1
Cook the noodles
- Bring a large pot of water to a boil and add the rice noodles.
- Cook for 4–5 minutes, stirring occasionally, until tender but still slightly chewy (check the package instructions as timing varies).
- Drain in a colander and rinse under cold running water until completely cool, tossing gently to prevent sticking.
- Transfer to a large mixing bowl.
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Ready when: Noodles are tender with a slight chew and completely cooled
Tip: Don't skip the cold water rinse—it stops the cooking and removes excess starch so the noodles don't clump
2
Make the dressing
- In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, lime juice, minced ginger, and minced garlic.
- Taste and adjust seasoning—add a splash more soy sauce if you want it saltier, or lime juice for brightness.
- Set aside.
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Ready when: Dressing is well combined and emulsified-looking
Tip: Taste as you go—the acidity and saltiness balance should feel bright and savory
3
Prep the vegetables and edamame
- Dice the red bell pepper into ¼-inch pieces, slice the cucumber into half-moons, slice the green onions (keeping white and light green parts separate from the dark green tops), and mince the ginger and garlic if you haven't already.
- If using frozen edamame, make sure they're thawed and pat them dry with a paper towel to remove excess moisture.
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Ready when: All vegetables are cut and ready to mix
Tip: Pat the edamame dry so the dressing coats the noodles instead of beading up on the water
4
Toast the sesame seeds
- In a small dry skillet over medium heat, toast the sesame seeds for 1–2 minutes, stirring frequently, until fragrant and lightly golden.
- Watch carefully so they don't burn.
- Pour onto a plate to cool.
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Ready when: Seeds are fragrant and light golden; toasting continues slightly as they cool
Tip: Toasting brings out the nutty flavor—don't skip it, but watch closely because they char fast
5
Combine everything
- Pour the dressing over the cooled noodles and toss gently with two forks or salad tongs, making sure the dressing coats every strand.
- Add the edamame, red bell pepper, cucumber, white and light green parts of the green onions, and cilantro if using.
- Toss again until everything is evenly mixed.
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Ready when: All ingredients are combined and every noodle strand is coated with dressing
Tip: Toss gently to avoid breaking the delicate noodles
6
Chill and serve
- Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours).
- Just before serving, top with the toasted sesame seeds and the reserved dark green parts of the green onions.
- Drizzle with sriracha if desired.
- Serve chilled or at room temperature.
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Ready when: Salad is cold and flavors have melded
Tip: Add the dark green onion tops and sesame seeds just before serving so they stay crisp and vibrant

Good to know

Tips

Toast your sesame seeds ahead of time if that's easier—store them in an airtight container and add just before serving
This salad tastes even better the next day as the flavors meld and the noodles absorb the dressing, so feel free to make it the day before
For a protein boost, add grilled chicken, tofu cubes, shrimp, or hard-boiled eggs
If the salad is too thick when you pull it from the fridge, stir in a splash of warm water or a drizzle of soy sauce to loosen the noodles

Make ahead

This salad is a perfect make-ahead dish. Prepare through step 5, cover, and refrigerate for up to 4 hours. Add the sesame seed garnish and dark green onion tops just before serving so they stay fresh and crisp.

Storage & reheating

Store the finished salad in an airtight container in the refrigerator for up to 3 days. The noodles will continue to soften and the flavors will deepen, which some prefer. If the salad seems dry after a day, toss in an extra tablespoon of sesame oil or soy sauce. Do not freeze. Reheat by bringing to room temperature or enjoy straight from the fridge.

Substitutions

Rice noodles (8 mm wide) → Soba noodles or ramen noodles (uncooked, cooked according to package directions). Soba will give an earthier taste; ramen will be chewier. Both work beautifully.
Frozen shelled edamame → Shelled peas, blanched broccoli florets, or sliced snap peas. Any of these adds similar freshness and texture. Raw snap peas will be crunchier; blanched broccoli milder.
Toasted sesame oil → Neutral oil with 1 teaspoon of sesame oil added. If you don't have toasted sesame oil, mix a small amount with a mild oil to preserve the sesame flavor without overpowering the dish.
Rice vinegar → Unseasoned rice vinegar or white vinegar (use 1 tablespoon instead of 2). If using regular white vinegar, reduce the amount as it's stronger. You can also use apple cider vinegar for a subtle fruity note.