Somen Noodle Salad with Ginger Cilantro Dressing
Light, refreshing, and packed with vibrant flavors, this Somen Noodle Salad with Ginger Cilantro Dressing is the perfect dish for warm-weather lunches or quick, wholesome dinners. Featuring delicate somen noodles tossed with crisp julienned vegetables like carrots, cucumber, and red bell pepper, along with protein-rich edamame, this salad is as nutritious as it is colorful. The zesty ginger cilantro dressing, made with soy sauce, rice vinegar, sesame oil, and a hint of honey and lime, brings an irresistible tangy-sweet balance that ties every bite together. Garnished with toasted sesame seeds and green onions, this dish is easily customizable with optional grilled chicken, shrimp, or tofu for added protein. Ready in just 20 minutes, this versatile Asian-inspired salad is perfect served chilled and makes a stunning addition to any table. Searching for a healthy somen noodle salad recipe? This one checks all the boxes!
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Recipe Information
Ingredients
- 200 grams somen noodles
- 1 medium carrots, julienned
- 1 small cucumber, julienned
- 1 small red bell pepper, thinly sliced
- 1 cup edamame, shelled
- 2 stalks green onions, finely sliced
- 0.5 cup cilantro, chopped
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon toasted sesame seeds
- 1 cup optional protein such as grilled chicken, shrimp, or tofu
Instructions
Cook the somen noodles according to the package instructions (typically boiling for 2-3 minutes). Drain and rinse the noodles under cold water to stop the cooking process. Set aside.
Prepare the vegetables. Julienne the carrots, cucumber, and red bell pepper. Set aside.
If using edamame, blanch them in boiling water for 2-3 minutes, then drain and rinse under cold water.
In a mixing bowl, whisk together the grated ginger, soy sauce, rice vinegar, sesame oil, honey, and lime juice to create the dressing.
In a large bowl, combine the cooked somen noodles, prepared vegetables (carrots, cucumber, red bell pepper, and edamame), and chopped cilantro.
Pour the dressing over the noodle and vegetable mixture. Toss until evenly coated.
Garnish with sliced green onions and toasted sesame seeds. Add optional protein if desired.
Serve immediately for a fresh, chilled salad or refrigerate for up to an hour before serving.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 497 mg | 22% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.5 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 637 mg | 14% | |
*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.
