Easy Noodle Salad with Sesame Dressing

Name: Easy Noodle Salad Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3.5 ounces glass noodles (sweet potato noodles, bean threads); 1 small cucumber (English, Garden, Mini or Armenian); 5 ounces frozen shelled edamame (about 1 cup); 2 tablespoons white mellow miso; 1 1/2 tablespoons toasted sesame oil; 1 tablespoon maple syrup (or to taste); 3/4 teaspoon crushed red pepper flakes; 2 teaspoons sesame seeds; 2 small limes (cut into wedges for serving)

👩🏼‍🌾 Ingredients

Ingredient Easy Noodle Salad with Sesame Dressing: One cucumber, 2 packs glass noodles, and shelled edamame, toasted sesame oil, sesame seeds, miso, crushed red pepper, and maple syrup in small white bowls.

Glass noodles (or cellophane noodles) are long gelatinous noodles made from the starch of mung beans, potatoes, sweet potatoes, or tapioca. They are gluten-free, and can be served hot or cold. Cook them by soaking in hot water, or by boiling them for a few minutes. Unlike wheat noodles, they do not become sticky when cool. On their own, they do not have much taste, but readily soak in the flavors of any dish. They quickly soak up the sesame dressing in this Easy Noodle Salad recipe.

Frozen shelled edamame is an easy way to add protein and heart healthy fats to a vegan diet. Simply thaw them under running water and they are ready to use. They add a nutty bite and buttery quality to this noodle salad.

A combination of toasted sesame seeds, and toasted sesame oil enhance the flavors and texture of this dish. The miso sesame dressing is loaded with umami, and packs flavor into this noodle salad.

Use English (or seedless), Garden, Mini or Armenian cucumbers. Mini cucumbers are small cucumbers, harvested early when the fruit is still small. Although the cucumber seeds are entirely edible, they contain unwanted moisture which can lead to a soggy salad or add unwanted texture. Plus, the seeds sometimes contain a bitter flavor that can overpower the flavor of the sesame dressing.

Miso is made by inoculating soybeans with a mold called koji. It is known for its pronounced umami flavor –a deep savory flavor, with a toasty, salty-sweet richness.

See recipe card for quantities.

📖 Instructions

Glass noodles in a spider above a bowl of more noodles in water.

Step 1. Rehydrate the glass noodles according to the directions on the packet.

Thawed shelled edamame in a metal sieve.

Step 2. Thaw the edamame: Transfer the frozen edamame to a sieve and run them under warm water to thaw. Drain and set aside.

Seeded and cut cucumber on a cutting mat with a blue chef's knife and melon scooper.

Step 3. Slice the cucumber in half, lengthways, and scrape the seeds from both sides with the tip of a spoon. Then slice the cucumber widthwise.

Sesame dressing in a grey bowl with a small silver whisk.

Step 4. Make the sesame miso dressing: In a large bowl, mix the miso, sesame oil, maple syrup, crushed red pepper, sesame seeds, and hot water. Adjust the maple syrup and hot water to taste.

🥒 Substitutions

Cucumber - instead of cucumber, you can use sliced jicama, radish, or snow peas

Glass noodles - Use glass noodles or rice (vermicelli) noodles for gluten-free. You can also use ramen, soba, or somen noodles for this Easy Noodle Salad with Sesame Dressing.

For more Asian salad inspiration, See this Korean Cucumber Salad (Oi Muchim) on my website. Visit my Vegan Salad Recipes page for more healthy and balanced salads.

💡 Expert Tips

Rehydrating glass noodles: Either soak the glass noodles in hot boiling water or boil them in hot water as per the packet instructions. Once boiled, rinse them with cold water and drain the water out to prevent them from overcooking.

Toast the sesame seeds for even more sesame flavor. Simply toast the seeds in a skillet over the stove for a few minutes. Toasting them makes the seed plump and intensifies the flavor, which adds a more nutty and smoky taste to this noodle salad.

Storage: This Easy Noodle Salad with Sesame Dressing is best eaten right away. Refrigerate for up to one day in an airtight container as needed.

🙋🏽‍♀️ Recipe FAQs

Can I meal prep Noodle Salad ahead of time?

Yes! Chop the cucumber, thaw the edamame, rehydrate the noodles, and make the sesame dressing. Toss the glass noodles with sesame oil so they do not stick together. Refrigerate the prepped ingredients in separate airtight containers. Combine and mix them for serving.

Should you remove the seeds from cucumbers?

In general, it is best to remove the seeds from cucumber before using them in a recipe. Although the cucumber seeds and skin are entirely edible, the seeds contain unwanted moisture which can lead to a soggy dish, or add unwanted texture. Plus, the seeds sometimes contain a bitter flavor that can overpower the flavor of the recipe. However, you can choose to leave the seeds if you are eating the dish right away, and if their taste does not bother you, as they are highly nutritious.

How do you cook glass noodles?

My preferred method is to add them to a large bowl and cover them with very hot water. Let them soak anywhere from 5 to 15 minutes. The longer they soak, the more they will expand. Even after 15 minutes of soaking, they will still be sturdy, and perfect for tossing with a salad or sauce. Once you have drained the noodles, I recommend tossing them with sesame oil to keep them from sticking.
Boiling the noodles will speed up the cooking process, but boiling for too long can break them down too much. See the instructions on the packet for the correct boiling time.

📖 Recipe