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Asian Noodle Bowl with Sesame Dressing

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 8 oz rice noodles or soba noodles
  • 1 cup shredded carrots
  • 1 cup thinly sliced red bell pepper
  • 1 cup shredded purple cabbage
  • 1 cup sliced cucumber
  • ½ cup edamame, cooked
  • 2 green onions, sliced
  • 2 tbsp toasted sesame seeds
  • Fresh cilantro or mint leaves (for garnish)
  • For the Sesame Dressing:
  • 3 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tbsp lime juice
  • 1 tbsp toasted sesame paste (tahini) or peanut butter
  • 1 tsp grated fresh ginger
  • 1 garlic clove, minced
  • Optional: 1–2 tsp sriracha for a spicy kick

Instructions
 

  • Step 1: Boil noodles in salted water until just tender. Rinse with cold water to stop cooking.
  • Step 2: Prepare vegetables by slicing them into thin strips for a crisp, fresh texture.
  • Step 3: In a small bowl, whisk all dressing ingredients until emulsified.
  • Step 4: Combine noodles and veggies in a large bowl. Add the dressing and toss thoroughly.
  • Step 5: Sprinkle sesame seeds and herbs over the top. Serve immediately or chill for later.