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Sesame Miso Noodle Salad

Sesame Miso Noodle Salad

Liv King
It’s a New Year so most people are eating healthier, dieting, and working out. I get it but I hate dieting and always found it hard to stick with because the food is bland and well, boring. I say this year you should wave goodbye to dieting and say hello to incorporating more veggies, healthy sources of fat, and plant protein in to your diet! This sesame miso noodle salad proves that you don’t have to eat boring meals to be healthy.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Servings 4


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 opens in a new tab">Chili Garlic Sauce
  • 1/2 tsp Sesame Oil optional
  • Black Pepper to taste

Noodle Salad:

  • 8 oz 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


  • 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. Whisk until smooth and set aside. 
  • 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 and toss to coat.
  • Divide noodle salad in to serving bowls or Tupperware. Top with sesame seeds, more cilantro, and a lime wedge. Enjoy! 
Did you make this recipe?Leave a comment down below or tag @livveganstrong on instagram.