Egg Noodle Salad
Bright, refreshing, and packed with colorful veggies, this Egg Noodle Salad is the ultimate quick and healthy meal for busy weeknights or light lunches. Featuring tender egg noodles tossed with crisp cucumbers, julienned carrots, sweet red bell peppers, and aromatic green onions, this dish is elevated with a savory-sweet sesame soy dressing bursting with umami flavor. A sprinkle of sesame seeds and optional fresh cilantro adds the perfect finishing touch. Ready in just 20 minutes, this no-fuss recipe is easy to customize and can be served chilled or at room temperature, making it an ideal option for potlucks, picnics, or meal prep. Try this versatile noodle salad today for a simple yet satisfying dish that’s as delicious as it is beautiful!
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Recipe Information
Ingredients
- 250 grams egg noodles
- 1 medium cucumber
- 1 large carrot
- 1 medium red bell pepper
- 3 stalks green onions
- 2 tablespoons cilantro (optional)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 clove garlic
- 1 tablespoon sesame seeds
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions, usually about 4-5 minutes. Drain and rinse with cold water to cool them down. Set aside.
While the noodles are cooking, prepare the vegetables: thinly slice the cucumber, julienne the carrot, and cut the red bell pepper into thin strips. Chop the green onions and cilantro (if using).
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and grated garlic to create the dressing.
In a large mixing bowl, combine the cooled egg noodles, prepared vegetables, and chopped green onions. Pour the dressing over the mixture and toss until everything is evenly coated.
Taste the salad and season with salt and pepper as needed. Sprinkle sesame seeds and optional cilantro on top for garnish.
Serve immediately or chill in the refrigerator for 20-30 minutes for the flavors to meld before serving.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 4162 mg | 181% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 18.1 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1155 mg | 25% | |
*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.
