Cold Noodle Salad with Sesame Dressing
This cold Asian noodle salad can be made with somen, soba, or any noodle of choice! You can use store bought Kewpie sesame salad dressing and whatever vegetables you have on hand to make this a super easy meal (or side).
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 bundles somen noodles (or other noodle, see notes)
- 1 cup frozen shelled edamame
- 1/2 head red cabbage (shredded)
- 1 cucumber (julienned)
- 1 cup shredded carrots
- 3 radishes (thinly sliced)
- 2 green onions (finely chopped)
- 1/2 cup Japanese sesame salad dressing (such as Kewpie brand)
Instructions
- 1
Bring a large pot of water to boil. Add frozen edamame and somen (or other noodle of choice) and cook according to package instructions. Note: somen usually cooks in 2 minutes, which is perfect for the frozen edamame. Soba takes a bit longer, so you can wait and add the edamame in the last minute or two of cooking.
- 2
Drain noodles and edamame and immediately put in ice water to cool.
- 3
Prepare your vegetables if you haven't already, slicing them thinly.
- 4
Assemble your salad by placing drained noodles and edamame at the bottom of a large bowl. Arrange your sliced and shredded toppings on top of the noodles (in any pattern or formation you like).
- 5
Top with sesame salad dressing and mix. This noodle salad is best served the same day its made, but leftovers can be kept in an airtight container in the fridge. You may need to add more dressing to leftovers as the noodles will absorb it.