Vegan Cold Sesame Noodle Salad
Cold, saucy, and loaded with crunch, this noodle salad is the kind of dish that disappears fast at any table. The sauce comes together by whisking creamy peanut butter with tamari, toasted sesame oil, rice vinegar, maple syrup, fresh ginger, garlic, and a hit of chili garlic sauce — every ingredient is completely plant-based, so there's nothing to swap or second-guess. Tossed with julienned cucumber, grated carrots, and sliced scallion greens, the whole bowl is bright, colorful, and satisfying without any animal products hiding in the details. A short chill in the fridge lets the sauce soak into every strand, which means the flavor only gets better as it sits. It makes four generous servings, so it's an easy win for meal prep or a weeknight dinner that actually gets people excited. Finish with toasted sesame seeds and a drizzle of chili oil if you like a little extra heat, and you've got something that tastes like it came from a great takeout spot — made entirely in your own kitchen.
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Learn more →Ingredients
4 servings
For the noodles
- 12 oz dry spaghetti or lo mein noodles
- 1 tbsp toasted sesame oil
For the sauce
- ⅓ cup creamy peanut butter
- 3 tbsp tamari
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, finely grated
- 1 tsp chili garlic sauce
- 3–4 tbsp warm water
For the salad
- 1 english cucumber, julienned or thinly sliced into matchsticks
- 2 medium carrots, peeled and julienned or coarsely grated
- 4 scallions, thinly sliced (green parts only)
For serving
- 2 tbsp toasted sesame seeds
- 1–2 tsp chili oil (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook the spaghetti or lo mein noodles according to package directions until tender with a slight resistance at the center, about 8–10 minutes. Drain in a colander, rinse under cold running water until the noodles are completely cool, then drain thoroughly.
- 2
Transfer the cooled noodles to a large mixing bowl and toss with 1 tbsp toasted sesame oil until evenly coated to prevent sticking. Set aside.
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