Citrus Sesame Noodle Salad
Bright, vibrant, and bursting with zesty flavors, this Citrus Sesame Noodle Salad is a refreshing twist on a classic noodle dish. Featuring a tangy dressing made with freshly squeezed orange and lime juice, sesame oil, and a hint of honey or maple syrup, it perfectly balances sweet, savory, and citrusy notes. Tossed with tender noodles, crisp julienned vegetables like carrot, cucumber, and red bell pepper, and topped with toasted sesame seeds and optional crushed peanuts, this recipe delivers both crunch and color in every bite. Ready in just 30 minutes, it’s a versatile dish that works as a light lunch, a side for a summer spread, or an easy make-ahead meal. Packed with fresh ingredients and bold flavors, this noodle salad is as nutritious as it is delicious.
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Recipe Information
Ingredients
- 250 grams spaghetti or rice noodles
- 60 ml orange juice (freshly squeezed)
- 30 ml lime juice (freshly squeezed)
- 45 ml soy sauce
- 30 ml sesame oil
- 15 ml rice vinegar
- 15 ml honey or maple syrup
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 15 grams toasted sesame seeds
- 1 large carrot (julienned or shredded)
- 1 medium cucumber (julienned or sliced into half moons)
- 1 medium red bell pepper (thinly sliced)
- 3 stalks green onions (sliced thinly)
- 15 grams fresh cilantro (chopped)
- 30 grams crushed peanuts (optional)
Instructions
Bring a pot of salted water to a boil and cook the noodles according to package instructions. Drain and rinse under cold water to cool them completely. Set aside.
In a large bowl, whisk together orange juice, lime juice, soy sauce, sesame oil, rice vinegar, honey or maple syrup, minced garlic, and grated ginger to make the dressing.
Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Let them cool slightly.
Add the cooked noodles to the bowl with the dressing and toss to coat evenly.
Prepare the vegetables: julienne or shred the carrot, slice cucumber into julienned strips or half moons, thinly slice the red bell pepper, and chop the green onions and cilantro.
Add the prepared vegetables (carrot, cucumber, red bell pepper, green onions, and cilantro) to the noodles. Toss gently to combine.
Sprinkle the salad with toasted sesame seeds and crushed peanuts (if using) for added crunch.
Serve immediately or refrigerate for 30 minutes to let the flavors meld together. Enjoy!
Nutrition Facts
Calories |
1158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1846 mg | 80% | |
| Total Carbohydrate | 141.0 g | 51% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 36.0 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1738 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
