Gluten-Free Asian Sesame Noodle Salad
By the Gluten Free Recipes team ·
This vibrant gluten-free noodle salad bursts with the nutty aroma of sesame and the bright tang of rice vinegar. Tender noodles and crisp vegetables are tossed in a savory, umami-rich dressing for a satisfying and refreshing meal.
At a glance: This easy lunch recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 10 ingredients — including certified gluten-free noodles, cooked protein of choice, fresh — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Asian Sesame Noodle Salad: When preparing this lunch recipe, use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Asian Sesame Noodle Salad: This recipe is naturally gluten-free by using certified gluten-free noodles and tamari. It avoids all gluten-containing grains.
Ingredients
- 8 oz certified gluten-free noodles (rice noodles, soba noodles, or ramen)
- 1 cup cooked protein of choice (shredded chicken, cooked shrimp, pan-fried tofu, or chickpeas)
- 2 cups fresh, crisp vegetables, thinly sliced or julienned (e.g., carrots, bell peppers, cucumber, snap peas, shredded cabbage)
- 3 tbsp gluten-free tamari or gluten-free tamari
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp freshly grated ginger (optional)
- 1 clove garlic, minced (optional)
- 1 tsp honey or maple syrup (optional, for sweetness)
- 1 tbsp sesame seeds, for garnish (optional)
Instructions
- 1
Cook the certified gluten-free noodles according to package directions, typically for 5-10 minutes until tender but still slightly firm. Drain them well and rinse under cold water to stop the cooking process and prevent sticking. Set the cooled noodles aside in a large mixing bowl.
- 2
While the noodles cook, prepare your protein and vegetables. If using chicken or shrimp, cook until done. For tofu, pan-fry until golden brown. Chop, slice, or julienne all your chosen fresh vegetables into bite-sized pieces, ensuring they are crisp and vibrant.
- 3
In a small bowl, whisk together the gluten-free tamari, rice vinegar, sesame oil, grated ginger (if using), minced garlic (if using), and honey or maple syrup (if using). This creates your flavorful dressing, which should smell fragrant and slightly tangy.
- 4
Add the prepared protein and all the fresh vegetables to the bowl with the cooled noodles. Gently toss everything together to distribute the ingredients evenly.
- 5
Pour the prepared sesame dressing over the noodle and vegetable mixture. Toss everything thoroughly for about 1-2 minutes until all ingredients are well coated with the dressing. Taste and adjust seasoning if needed. Garnish with sesame seeds, if desired, and serve immediately or chill for later.
Nutrition (per serving)
Tips & Notes
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.
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