This ginger-sesame noodle salad is built on contrast: tender noodles, crisp vegetables, and a dressing with enough acidity to lift the whole bowl. It makes a useful lunch because you can prepare the vegetables and dressing separately, then combine only the portion you are about to eat. The flavours are Asian-inspired, rather than a claim to one traditional dish. Choose the noodles you enjoy and follow their packet method; wheat noodles, rice noodles, and buckwheat blends all need different cooking times.
At a glance • Serves: 2. • Preparation: about 20 minutes. • Cooking: usually 4–10 minutes; follow your noodle packet. • Optional addition: a batch of the crispy tofu from this journal.
Ingredients • 150 g dried noodles. • 150 g red cabbage, finely shredded. • Two carrots, cut into fine matchsticks or coarsely grated. • Half a cucumber, cut into thin batons. • Two spring onions, finely sliced; a small handful of coriander, optional. • Dressing: 1½ tbsp soy sauce, 1½ tbsp rice vinegar, 1 tsp toasted sesame oil, 1 tbsp neutral oil, 1 tsp finely grated ginger, and 1 tsp sugar. • To finish: 1 tsp toasted sesame seeds and lime wedges, optional.
Make the salad 1. Mix the dressing until the sugar dissolves. Taste it with a strip of cucumber; it should be savoury and sharp, with a gentle sesame aroma. If very concentrated, add water a teaspoon at a time. 2. Cook the noodles according to their packet instructions. Drain well. If the packet recommends rinsing for cold use, rinse with cold water, then drain thoroughly again. 3. Slice the vegetables finely enough to mix easily with the noodles. Pat the cucumber dry if it is particularly watery. 4. Toss the noodles with a little dressing to loosen them. Add the vegetables and the rest of the dressing gradually, stopping when everything is lightly coated. 5. Finish with spring onions, herbs, and sesame seeds. Add tofu if you want a more substantial bowl.
Keep the crunch when packing ahead Pack the cabbage and carrots together, with the cucumber and dressing in separate small containers. Combine near lunchtime. Draining the noodles thoroughly matters: water left clinging to them dilutes the dressing and collects in the bottom of the box. If the noodles clump after chilling, loosen the serving with a little dressing and gently separate with two forks. Do not try to solve the problem by pouring in lots of sesame oil, whose flavour can quickly overwhelm the vegetables.
Adjust the balance Too salty? Add a little more noodle and vegetable mixture, then reassess the acid and sweetness. Too sharp? A small pinch of sugar can round the edges. Lacking character? Freshly grated ginger or a squeeze of lime may be more useful than more soy sauce. Thinly sliced peppers or radishes work well in place of some of the cabbage. Use mint instead of coriander if that is what you have. Keep the overall quantity of crunchy vegetables similar so the dressing remains in balance.
Dietary and storage notes The recipe contains soy and sesame, and may contain wheat depending on the noodles and soy sauce. For a gluten-free version, use clearly labelled suitable noodles and tamari, checking all other ingredients too. Do not assume all buckwheat noodles are wheat-free. Chill prepared ingredients promptly and follow our storage guide. If you use rice noodles, check the manufacturer’s storage instructions and apply the shorter relevant storage window. Keep a packed salad cold during transport. This bowl complements the colourful vegetables and ginger-sesame flavours described in Asian-Inspired Meal Prep. Try the tofu technique guide next if you want to build a warm-and-cool version for dinner.