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Vegan Cold Sesame Noodle Salad











Let’s talk NOODS lol.  If there is one thing everyone loves, it’s noodles. I’m all about linguini, angel hair, pad thai, orzo, and soba noodles! Typically all pasta dishes are served hot, but there is something amazing about a cold pasta salad that I just crave. 


My usual cold pasta go to is Pesto Pasta Salad, but I wanted to explore another concept… and the Cold Sesame Noodle Salad was born!


Pasta get’s a bad reputation for being a refined carbohydrate, lacking nutrients and is typically used in heavier dishes. However, you can easily swap out traditional noodles for whole wheat, lentil, chickpeas and the list goes on. Pasta is also the perfect medium to pack on the veggies. With this particular dish you can easily throw on broccoli and more. 





What’s great about this recipe? Everything. It’s quick, easy, affordable, features staple ingredients, you can easily make it in bulk, it’s perfect for any season, it’s sweet with a lil bit of heat, you can even throw on a protein or veggies to make it more filling!



If you love a seamless dish that packs tons of flavor, you have to try this new Cold Sesame Noodles!














Why this recipe is great: 







Features whole wheat soba noodles

It’s sweet with a lil heat

You can add a protein or veggie

Can easily be made in bulk
















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Vegan Cold Sesame Noodle Salad

  • Author: Gabrielle
  • Total Time: 15 mins
  • Yield: 2 servings 1x




  • 2 servings whole wheat soba noodles
  • 2 tablespoons sesame oil, plus a splash
  • 3 tablespoons soy sauce
  • 2 tablespoons Chinese rice vinegar
  • 2 tablespoon smooth peanut butter
  • 2 tablespoon coconut sugar, maple syrup or honey
  • 1 tablespoon finely grated ginger
  • 2 teaspoons minced garlic
  • 1/2 tsp red pepper flakes
  • Half a cucumber, peeled, seeded and cut into 1/8-inch by 1/8-inch by 2-inch sticks
  • ¼ cup chopped roasted peanuts
  • 1 scallions, finely chopped
  • 2 tbsps cilantro, chopped
  • Garnish: limes




  1. Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
  2. In a medium bowl, whisk together the 2 tablespoons sesame oil, the soy sauce, rice vinegar, peanut butter, sugar, ginger, garlic and red pepper flakes.
  3. Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber, chopped peanuts, scallions and cilantro.


  • Prep Time: 10 mins
  • Cook Time: 5 mins







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