This sesame noodle salad was inspired by a cold packed noodle salad I once picked up at a little shop in New York for my flight home. I liked it so much I photographed the label with the ingredients and started experimenting at home. Smoked tofu and red cabbage came later, and now it’s one of my most-made recipes.
The sesame noodle salad works warm as a quick weeknight dinner and cold as a vegan sesame noodle salad for buffets, picnics or packed lunches. Cold it’s actually even better, the tahini sauce soaks into the noodles beautifully overnight.
What do you need for this sesame noodle salad?
- Mie noodles: Thin wheat noodles that absorb the tahini sauce really well and keep a slightly firm texture when fried. You’ll find them in Asian grocery stores and most larger supermarkets.
- Tahini: Sesame paste, the base of the sauce and what gives these sesame tahini noodles their characteristic nutty flavour. Use light tahini for a milder taste, and stir it well before measuring as it tends to separate.
- Smoked tofu: Cut into cubes and fried until golden, the smoky flavour pairs beautifully with the tahini sauce and the caramelised edges add a lovely texture.
- Red cabbage: Added raw at the very end, it gives the salad a wonderful crunch that makes all the difference between a limp salad and a great one.
Tip for buffets and meal prep:
If you’re making a double or triple batch of the sesame noodle salad, don’t add the noodles to the pan. Rinse them cold, toss with the sauce and add the pan contents on top. Let it sit in the fridge for at least 15-20 minutes, the flavours develop much better. Keeps well in an airtight container for two to three days.
Sesame Noodle Salad
Recommended Equipment
Ingredients
- 1 onion
- 1 piece of ginger
- 1 garlic clove
- 1 carrot
- 100 g smoked tofu
- handful of red cabbage
- parsley or cilantro
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoons tahini
- 250 g mie noodles
- some plant oil
- 1-2 tablespoons sesame seeds
- pinch of chili
Instructions
- First, prepare all the ingredients in the required amounts for the recipe and some little bowls for the chopped vegetables. This will make cooking much more relaxed and you won't forget anything 🙂
- Chop onion, ginger and garlic. Slice the carrots and dice the tofu into small cubes. Chop the red cabbage and the parsley.
- Heat water in a saucepan with salt for the noodles.
- Mix together soy sauce, maple syrup, and tahini in a large bowl, which is best done with a whisk.
- Add the noodles to the boiling water and cook according to the package instructions.
- In a large pan, fry the tofu and carrots in some vegetable oil over medium to high heat for about 3 minutes, stirring occasionally. Then add the onions and ginger.
- Drain the noodles, add them to the sauce in the bowl, stir well, and set aside.
- Add garlic, sesame, and chili flakes to the pan and stir again.
- Then add the noodles and mix everything together very well.
- Now garnish with red cabbage and parsley or coriander, and you're done!
Nutrition
Can I eat this sesame noodle salad warm?
Yes, it’s delicious straight from the pan as well as cold. Warm it works better as a main course, cold it’s perfect as a side dish or packed lunch.
How long does it keep?
Two to three days in an airtight container in the fridge. The tahini sauce soaks into the noodles over time, cold the next day it’s often even better.
Can I use different noodles?
Yes, thin rice noodles work well and make the recipe gluten-free at the same time, as long as you also swap the soy sauce for tamari. Soba noodles are another great option.
What can I use instead of smoked tofu?
Firm white tofu works well, just press it thoroughly and fry until golden. Roasted cashews are a good alternative if you want to skip the tofu altogether and just want some crunch.
What can I use instead of parsley?
Cilantro works just as well and pairs beautifully with the sesame flavour. Thai basil is another great option. If you’re not a herb fan, the salad is still delicious without, the sesame seeds and a squeeze of lime add plenty of freshness.
The tahini sauce in this recipe is a simplified version of my quick sesame sauce, also worth making as a dip or dressing on its own.
More mie noodle recipes for weeknights in my 5 quick and easy noodle dishes.
Smoked tofu is one of my favourite ingredients, if you want more ideas, here are my 13 favourite smoked tofu recipes.
Similar vibes and also ready in 20 minutes: my lemongrass noodles.
