Creamy Sesame Noodle Salad (30 Minutes!)

6 servings


30 minutes

total time


8 oz. brown rice udon noodles

1 large cucumber, peeling optional (we like peeling in stripes)

1/2 cup thinly sliced green onion (2 stalks yield ~1/2 cup)

1/2 cup loosely packed fresh cilantro leaves

1/3 cup roughly chopped roasted peanuts or cashews (lightly salted or unsalted)

1/4 cup soy sauce or tamari* (ensure gluten-free as needed)

3 Tbsp well-stirred tahini

2 Tbsp rice vinegar

1 ½ Tbsp maple syrup

1 Tbsp toasted sesame oil

1 Tbsp fresh lime juice

1 Tbsp minced fresh ginger

2 tsp minced garlic (2 cloves garlic yield ~2 tsp)


Cook noodles according to package instructions then rinse in cold water to cool them quickly and stop them from sticking together. Set aside to drain.

Meanwhile, whisk together all the sesame dressing ingredients in a large mixing bowl. Set aside.

Cut the cucumber in half lengthwise, then remove the seedy middle with a spoon. Cut into 2-3-inch (5-8 cm) matchsticks approximately the same width as cooked noodles.

Add the drained noodles and 3/4 of the sliced cucumbers to the dressing bowl and stir well to combine. Optionally, transfer to a serving platter.

Top with the remaining cucumber, green onions, cilantro, and chopped peanuts. Garnish with extra lime wedges (optional). Enjoy right away or chill for 30 minutes before serving. It’s delicious served with tempeh or grilled tofu or chicken skewers.

Best when fresh. Leftover salad will keep stored in the refrigerator for up to 2 days. Not freezer friendly.


Serving Size

1 cup


332 kcal

Total Fat

15.5 g

Saturated Fat

2.4 g

Unsaturated Fat

10 g

Trans Fat





679 mg

Total Carbohydrate

40.6 g

Dietary Fiber

4.5 g

Total Sugars

5.3 g


10.5 g

6 servings


30 minutes

total time
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