Gluten-Free Cold Sesame Noodle Bowl
By the Gluten Free Recipes team ·
This vibrant bowl features chewy rice noodles tossed in a savory sesame dressing, complemented by your choice of tender protein and crisp, fresh vegetables. It's a refreshing and satisfying meal packed with flavor and texture, perfect for a quick and healthy lunch.
At a glance: This medium lunch recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 11 ingredients — including gluten-free rice noodles, cooked protein of choice, fresh vegetables — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Cold Sesame Noodle Bowl: When preparing this lunch recipe, exercise caution with all packaged ingredients, especially sauces and seasonings, ensuring they are certified gluten-free. Prepare this dish in a clean environment, free from any contact with gluten-containing ingredients or surfaces 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 Cold Sesame Noodle Bowl: This recipe is naturally gluten-free by using rice noodles and gluten-free tamari. It avoids all gluten-containing grains and their derivatives.
Ingredients
- 8 oz gluten-free rice noodles
- 1 cup cooked protein of choice (e.g., shredded chicken, pan-fried tofu, or chickpeas)
- 2 cups fresh vegetables, thinly sliced or julienned (e.g., cucumber, carrots, bell peppers, edamame)
- 1/4 cup gluten-free tamari or gluten-free tamari
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp fresh lemon juice
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tsp honey or maple syrup (optional, for sweetness)
- Optional garnishes sesame seeds, chopped peanuts, sliced green onions
Instructions
- 1
Cook the gluten-free rice noodles according to package directions, typically boiling for 5-8 minutes until tender but still slightly firm. Drain them thoroughly and rinse under cold water to stop the cooking process and prevent sticking, ensuring they are completely cool before proceeding.
- 2
While the noodles cook, prepare the sesame dressing by whisking together the gluten-free tamari, sesame oil, rice vinegar, fresh lemon juice, grated ginger, minced garlic, and optional honey or maple syrup in a medium bowl. Whisk until the ingredients are well combined and emulsified, creating a fragrant and savory sauce.
- 3
In a large bowl, combine the cooled rice noodles with the prepared sesame dressing, tossing gently to ensure every strand is evenly coated. Let the noodles marinate in the dressing for at least 5 minutes to absorb the flavors, allowing the aromas to meld.
- 4
Add your cooked protein of choice and the fresh, thinly sliced vegetables to the bowl with the dressed noodles. Gently toss everything together for about 1-2 minutes, distributing the ingredients evenly and ensuring the vegetables are lightly coated with the dressing.
- 5
Divide the noodle mixture among serving bowls. Garnish with optional sesame seeds, chopped peanuts, or sliced green onions for added texture and visual appeal. Serve immediately for a refreshing and satisfying meal.
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.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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