Sesame Miso Noodle Salad ★★★★★1 review

“This Sesame Miso Noodle Salad contains tons of raw veggies, your favorite noodle, edamame for added protein, and a creamy sauce that is actually good for you. I chose a thin udon noodle for this dish because they are my personal favorite but feel free to go for a gluten free pasta, rice noodles, or even soba noodles. The choice is yours!” ~ Liv



Sesame Miso Dressing:

  • 1 tbsp Fresh Ginger
  • 1-2 Cloves of Garlic
  • 1/3 cup Tahini, (I used Trader Joe’s brand)
  • 1/4 cup Water
  • 3 tbsps Miso Paste
  • 3 tbsps Soy Sauce
  • 2 tbsps Agave or Maple Syrup
  • 1 tbsp Apple Cider Vinegar, or sub white vinegar
  • Juice of 1 Lime
  • 3 tsp Chili Garlic Sauce
  • 1/2 tsp Sesame Oil, optional
  • Black Pepper, to taste

Noodle Salad:

  • 8oz pack of Noodles, I used Udon but feel free to use soba, rice, etc
  • 1 cup of Shelled Frozen Edamame, plus 1/2 tsp Oil for cooking
  • Half a Red Bell Pepper, thinly sliced
  • Half of a Cucumber, thinly sliced
  • 1 1/2 cups of Green Cabbage, thinly sliced
  • 1 1/2 cups of Red Cabbage, thinly sliced
  • 1/2 cup Cilantro, + more for garnish
  • 1 cup Carrots, shredded
  • 2-3` tbsps Sesame Seeds, + more for garnish
  • Lime Wedges, for serving



Step 1:

  • Prepare the dressing by mincing the garlic and ginger.
  • Add the ginger and garlic to a medium-sized bowl along with the remaining dressing ingredients.
  • Next, whisk until smooth and set aside.

Step 2:

  • Bring a pot of water to a boil and cook your noodles according to the package. Drain and rinse with cold water. Set aside.
  • Add 1/2 tsp of oil to a pan on medium-high heat and add frozen edamame. Cook for a few minutes until no longer frozen and the outside is just slightly starting to brown. Remove from pan and place in a large bowl.
  • Thinly slice the red pepper, green cabbage, red cabbage, and cucumber and throw them in the bowl with the edamame.
  • Next, chop the cilantro and shred the carrot. Add to the large bowl along with the sesame seeds.
  • Toss together the veggies and cooked noodles.
  • Pour in the sesame miso dressing.
  • Finally, stir the salad until everything is evenly coated in the dressing.
  • Divide noodle salad in to serving bowls or Tupperware. Top with sesame seeds, more cilantro, and a lime wedge. Enjoy!

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Guest Blogger Liv – Liv Vegan Strong

Hi! My name is Liv and I'm the creator of Liv Vegan Strong. I'm 23 years old and currently live in New York City. I went vegan almost 10 years ago and had absolutely no idea what I was doing or where to begin. See all recipes by Liv

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  • Monique K ★★★★★
    19 January 2021

    This dish is immaculate!!! Pretty fast cook time of 30 minutes….definitely making it again :)