Cold Sesame Noodle Recipe

Vegetables & Fruit

Shred the green cabbage finely (about 2 cups). Julienne or shred the carrot to yield about 1 cup. Slice the scallions thinly on the bias. Julienne the cucumber into matchsticks (about 1 cup). Thinly slice half a jalapeño, removing seeds if you want less heat. Dice fresh pineapple into small bite-sized pieces (about 3/4 cup). Roughly chop cilantro and have crispy fried onions ready.

Shrimp

Pat the shrimp dry with paper towels. Toss with 1 tsp salt, 1/2 tsp pepper and 1 tablespoon neutral oil. Set aside at room temperature while bringing water to a boil.

Bring a large pot of water to a rolling boil. Add a big pinch of salt (about 1 tsp). Cook the fresh egg white noodles according to package or until al dente, typically 2–4 minutes for fresh noodles. Stir gently so they don’t stick. When done, immediately drain and rinse under cold running water until the noodles are completely cool. Toss with 1 teaspoon neutral oil to keep them from clumping and set in a large bowl in the refrigerator to chill.

While the noodles cook (or right after), heat a skillet over medium-high heat with a thin film of oil. Add the seasoned shrimp in a single layer and sear 1–2 minutes per side until opaque and just cooked through (shrimp cook quickly). Remove from heat and let cool slightly. If you prefer roasted shrimp, place on a sheet pan and roast at 425°F (220°C) 6–8 minutes until cooked through, then cool. Once cooled, roughly chop or leave whole depending on preference, and refrigerate briefly so they are chilled before assembly.

In a medium bowl or jar combine 3 tablespoons tahini, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon grated fresh ginger, 1 minced garlic clove, 1 tablespoon honey, 1 tablespoon fresh lime juice, 1/4 teaspoon crushed red pepper flakes and 1/4 teaspoon black pepper. Whisk while gradually adding 2–3 tablespoons warm water until the dressing is smooth and pourable but still creamy. Taste and adjust: more soy for saltiness, more honey for sweetness, or more lime for brightness. Refrigerate until cold (10–15 minutes) or keep at room temperature briefly if assembling immediately.

Transfer the chilled noodles to a large mixing bowl. Add shredded cabbage, julienned carrot, edamame, cucumber, scallions (reserve some green tops for garnish), diced pineapple, and sliced jalapeño. Toss gently to combine.

Pour about half of the sesame ginger dressing over the noodle-vegetable mixture and toss to coat evenly. Add more dressing to taste — you may not need all of it. The noodles should be well dressed but not swimming in sauce.

Fold in the chilled roasted/seared shrimp so they are distributed throughout the salad.

Taste and adjust seasoning with additional soy sauce, lime, or a pinch of salt if needed. If the salad tastes flat, a splash more rice vinegar or lime brightens it.

Portion the salad into 4 bowls (or plates) evenly. Top each serving with a sprinkle of toasted sesame seeds, a handful of crispy fried onions, and extra cilantro leaves. Garnish with reserved scallion greens and a lime wedge on the side.

Serve chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days (dressings will cling and vegetables may soften — store dressing separately if you want fresher texture).