This sesame noodle salad is the perfect blend of savory, tangy, and slightly sweet flavors. I love how quick it is to prepare and how versatile it can be—whether I serve it warm as a side dish or chilled as a refreshing picnic salad, it’s always a hit. The sesame oil gives it a deep nutty flavor, while the balsamic vinegar adds a unique tang that sets it apart from other noodle salads.

Why You’ll Love This Recipe

I like making this sesame noodle salad because it works for so many occasions—family dinners, picnics, or potlucks. It takes only 20 minutes to prepare, and I can serve it warm right away or make it ahead and let the flavors develop in the fridge. I also appreciate how adaptable it is—I can enjoy it as a light vegetarian dish, or I can add chicken, shrimp, or tofu to turn it into a complete meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 (16-ounce) package angel hair pasta

• ½ cup sesame oil

• ½ cup soy sauce

• ¼ cup balsamic vinegar

• 1 tablespoon hot chili oil

• ¼ cup white sugar

• 1 teaspoon sesame seeds (or more, to taste)

• 1 green onion, chopped

• 1 red bell pepper, diced

Directions

1. I fill a large pot with lightly salted water and bring it to a rolling boil.

2. I stir in the angel hair pasta and cook it for about 4–5 minutes, until it’s tender but still firm to the bite. Then I drain it well.

3. In a large bowl, I whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar until the sugar dissolves.

4. I toss the drained pasta with the dressing, making sure it’s well coated.

5. I sprinkle sesame seeds, green onion, and red bell pepper over the top.

6. I serve it warm, or I cover it and refrigerate it for a cold salad.

Servings And Timing

This recipe makes about 8 servings. It takes 15 minutes to prep and 5 minutes to cook, so in just 20 minutes I have a flavorful noodle salad ready to enjoy.

Variations

I like experimenting with this salad by adding more vegetables such as carrots, broccoli, snow peas, or cucumbers for extra crunch. Sometimes I add diced cooked chicken, shrimp, or tofu to make it a hearty main dish. If I want less sweetness, I reduce the sugar or replace it with honey. Toasted sesame seeds or chopped peanuts also add a nice finishing touch.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. If I serve it cold, I find that the flavors intensify the next day, which I really enjoy. If I want to reheat it, I simply warm it gently in the microwave, but I personally prefer it chilled as the flavors are fresher and more vibrant.

FAQs

1. Can I make this salad ahead of time?

Yes, I often make it a day before serving. The noodles soak up the dressing overnight, which makes the flavor even better.

2. What kind of pasta works best for this recipe?

I usually use angel hair pasta, but thin spaghetti or vermicelli also work well. For a lighter version, I sometimes swap in spiralized zucchini or carrot noodles.

3. Can I adjust the spice level?

Definitely. If I want it less spicy, I reduce or omit the chili oil. If I like more heat, I add extra chili oil or a sprinkle of crushed red pepper.

4. Is there a gluten-free option?

Yes, I use gluten-free pasta and tamari or coconut aminos instead of soy sauce when I want a gluten-free version.

5. How can I make this salad more filling?

I like adding cooked chicken, shrimp, tofu, or even edamame for extra protein. More vegetables like carrots, bell peppers, or cucumbers also make it more satisfying.

Conclusion

This sesame noodle salad is one of my favorite quick recipes to bring to gatherings or to enjoy as a light meal at home. I love how simple the ingredients are, yet the flavors are bold, refreshing, and customizable. Whether I serve it warm or chilled, on its own or with added protein, it’s always a crowd-pleaser that I keep coming back to.