Cold Tahini Noodle Salad


Cold Tahini Noodle Salad

Cold Tahini Noodle Salad

Hi, folks! I’ve been enjoying this noodle salad for quite a while now and wanted to share the recipe with you. It’s served cold and makes the perfect summer meal.

This dish has all the essential Asian flavors we all love – it’s sweet, tangy, garlicky, gingery, sesame-y…you name it!

You can use just about any type of noodle you’d like in this recipe – rice, udon, soba, or shirataki.

I used Soba noodle as it holds a good texture upon cooking and is easier to work with.

As for the salad, I used veggies like frozen peas, green beans, cucumber, red cabbage, and green onions. It’s super versatile so feel free to match the noodle with your fav salad veggies.

Alright enough talks, let’s get cooking! 🙂

Cold Tahini Noodle Salad
5 from 3 votes

Cold Tahini Noodle Salad

Delicious cold tahini noodle salad recipe by Veganbell
Pin Recipe
Course -Dinner, Lunch
Cuisine -Asian
Keyword -noodles, salad
Prep Time -10 minutes
Cook Time -8 minutes
Total Time -18 minutes
Servings -2 people
Calories -870kcal
Author -Veganbell

Recipe Video



  • Set a large pot over medium-high heat. Add 4-5 cups of water + salt and bring it to a boil.
  • Add noodles and **undercook** by around 2 minutes (according to the package instructions).
  • Add green beans + frozen peas and cook for 2 minutes (or until the noodles are done). We want the beans to be 'just crunchy' so 2 minutes is more than enough.
  • Turn off the heat. Using a sieve, immediately transfer everything to a bowl-ful of ice-cold water. Set aside.
  • Time to prepare the dressing. In a large bowl, add all the dressing ingredients - tahini + garlic + ginger + maple syrup + soy sauce + rice vinegar + toasted sesame oil + extra virgin olive oil + pepper + lemon juice.
  • Using a whisker, combine everything until thick and creamy. Add 2 tablespoons of water and combine again until smooth. You can adjust this water content to your liking. Set aside.
  • Back to the noodles. Drain and transfer the noodles onto a large bowl. Add cucumber + red cabbage + green onion + cilantro + toasted sesame.
  • Next, add the dressing and gently mix everything using tongs.
  • That's it, cold tahini noodle salad is ready. Plate up, and enjoy!


Sodium: 1717 mg | Calcium: 177 mg | Vitamin C: 75 mg | Vitamin A: 1774 IU | Sugar: 16 g | Fiber: 9 g | Potassium: 1006 mg | Calories: 870 kcal | Monounsaturated Fat: 23 g | Polyunsaturated Fat: 17 g | Saturated Fat: 7 g | Fat: 49 g | Protein: 25 g | Carbohydrates: 94 g | Iron: 6 mg
Tried this recipe?Mention @itsveganbell or tag #veganbell!

If you liked this Cold Tahini Noodle Salad recipe, check out this delicious Peanut Sauce Udon Noodles I posted earlier.

If you enjoy reading and cooking from our blog, check out Gaz Oakley’s Avant-Garde Vegan and his incredible Vietnamese Style Meatballs recipe.

If you’d like to support me (thank you!), do check out my Indian Vegan Cookbook, or my just-launched XXL-Sized Blank Vegan Recipe Notebook. You can write/document 120 of your favorite vegan recipes in it.

Thanks for stopping by! 🙂


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Hi, I'm Neelam. Welcome to Veganbell.
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One Response

  1. 5 stars
    Soooo good! Made this as a quick dinner tonight and it was a big hit. Definitely adding this into my summer meal rotation.

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