Cold sesame noodle salad recipe is exactly the kind of dish you’ll appreciate when the heat makes cooking feel like a chore. On days when standing by the stove is the last thing you want to do, this recipe keeps things simple, quick and stress-free. Using Sunfeast Yippee instant noodles makes it even more convenient, as they cook quickly and have a great texture for chilled salads. It needs very little cooking, comes together quickly, and still delivers a bowl full of satisfying flavours.
This salad recipe combines soft, slurp-worthy noodles with crisp vegetables and a rich sesame dressing that ties it all together. The crunch from carrots and cabbage, along with the coolness of cucumber, makes every bite feel light and refreshing. If you’re looking for something easy yet homemade, this yippee noodles recipe is a great option to keep in your routine, especially during warmer days.
You can serve it right after mixing or chill it for a bit if you prefer it extra cool. It also works well as a quick lunch, a side dish or even something to pack for later. Once you try it, this simple cold sesame noodle salad recipe might just become one of your easiest go-to meals.
Ingredients
UNITSIngredients
2 packets Sunfeast Yippee instant noodles
2 sachetsTastemaker (from packets)
2 largeCarrots
1 long Cucumber
1 wedge Cabbage
2 smallSpring onions (both green and white parts)
6 tbspWhite sesame seeds (Dressing)
1 tbspMaple syrup
1 tbsp Toasted sesame oil
1 tbsp Neutral oil
4 tspRice vinegar or lime juice
4 tbspSoy sauce
3 to 4 tspHot chilli paste
Follow
Directions
Description - Step 1
Step 1: Prepare the noodles
Bring water to a boil and add the noodles and tastemaker. Cook for about 2 minutes or until al dente. Drain immediately and let it cool. This keeps the noodles firm and prevents them from becoming sticky. Set aside for later.
Description - Step 2
Step 2: Chop the vegetables
Peel the carrots and cut them into thin julienne strips. Slice the cucumber into thin strips and shred the cabbage. Slice both white and green parts of the spring onions thinly. Keep everything ready in a large mixing bowl.
Description - Step 3
Step 3: Roast and grind sesame seeds
Heat a dry pan on low flame and add the white sesame seeds. Keep stirring continuously so they don’t burn. Once they turn golden and release a nutty aroma, remove from the heat. Let them cool slightly, then grind into a coarse powder.
Description - Step 4
Step 4: Prepare the dressing
In a bowl, mix soy sauce, maple syrup, sesame oil, neutral oil, vinegar (or lime juice) and chilli paste.
Add the ground sesame seeds and mix well. Taste and adjust spice or tang as needed.
Description - Step 5
Step 5: Assemble the salad
Add the cooled noodles to the bowl of vegetables. Pour the dressing over and mix everything thoroughly so the noodles and veggies are evenly coated.
Description - Step 6
Step 6: Chill before serving (optional)
You can serve it immediately or place it in the refrigerator for 20 minutes and serve it chilled.
This noodle recipe works as a salad in hot weather because it’s served cold, requires minimal cooking, and uses fresh vegetables, making it a refreshing and light option when you want something quick without spending much time in the kitchen.
Yes, you can make it ahead and refrigerate it. The flavours develop even better over time, which makes it a great option for meal prep or quick lunches later.
Absolutely yes! While instant noodles work great, you can also use spaghetti, rice noodles or whole wheat noodles depending on your preference and availability at home.
Leftovers can be stored in the fridge for up to one day. Just give it a quick mix before serving to evenly coat the noodles with the dressing again.