Lunch

Sesame Edamame Noodle Salad

Name: Sesame Edamame Noodle Salad
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Yield: 4
Ingredients: For the Salad; 8 ounces whole-grain or soba noodles; 1 ½ cups shelled edamame, cooked and cooled; 1 red bell pepper, thinly sliced; 1 medium carrot, julienned or shredded; 3 green onions, thinly sliced; 1 tablespoon sesame seeds; For the Sesame Dressing; 2 tablespoons low-sodium soy sauce; 1 tablespoon toasted sesame oil; 1 tablespoon rice vinegar; 1 tablespoon fresh lime juice; 1 teaspoon honey; 1 teaspoon grated fresh ginger; 1 small garlic clove, minced; 1 1-2 tablespoons water, as needed

August 24, 2026 0 Comments

Servings: 4 Total Time: 55 mins Difficulty: Intermediate

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Sesame Edamame Noodle Salad

Author: Morsels With Midge Cooking Method: Simmering Cuisine: Asian Courses: Lunch

Difficulty: Intermediate Prep Time 15 mins Cook Time 10 mins Rest Time 30 mins Total Time 55 mins

Servings: 4 Estimated Cost: $ 2.25 Calories: 325

Best Season: Suitable throughout the year

Description

Looking for a lunch that’s fresh, filling, and perfectly happy in a lunchbox? This Sesame Edamame Noodle Salad checks all the boxes. Tender noodles are tossed with protein-packed edamame, crisp red bell pepper, shredded carrot, and green onions, then coated in a light, savory sesame dressing. It’s colorful, crunchy, and full of flavor without leaving you feeling weighed down.

Best of all, this salad is made ahead and served cold, making it a wonderful workday lunch. No microwave, no last-minute assembly, and no sad desk lunch hiding in the refrigerator. Just grab your container and go!

Ingredients

Scale

For the Salad
8 ounces whole-grain or soba noodles
1 ½ cups shelled edamame, cooked and cooled
1 red bell pepper, thinly sliced
1 medium carrot, julienned or shredded
3 green onions, thinly sliced
1 tablespoon sesame seeds
For the Sesame Dressing
2 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
1 teaspoon honey
1 teaspoon grated fresh ginger
1 small garlic clove, minced
1 1-2 tablespoons water, as needed

Instructions

For the sesame dressing
2 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
1 teaspoon honey
1 teaspoon grated fresh ginger
1 small garlic clove, minced
1–2 tablespoons water, as needed
1. Cook the noodles according to the package directions. Drain and rinse under cold water until completely cooled. Drain well.
2. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, lime juice, honey, ginger, garlic, and enough water to create a light dressing.
3. Add the cooled noodles, edamame, red bell pepper, carrot, and green onions to a large bowl.
4. Pour the sesame dressing over the noodle mixture and toss gently until everything is evenly coated.
5. Sprinkle with sesame seeds and give the salad one more gentle toss.
6. Refrigerate for at least 30 minutes before serving to let the flavors come together.
7. Serve chilled or at room temperature.

If you're packing this for lunch, make it the night before and portion it into individual containers. The flavors actually get better after a little time in the refrigerator. If the noodles soak up too much dressing overnight, add a tiny splash of rice vinegar or water before serving and give everything a quick toss.

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Welcome to Morsels with Midge!

Hey there! I’m Midge — the creator, cook, and biggest fan of wholesome, high-protein food on this blog. Here at Morsels with Midge, I’m all about turning nutritious ingredients into delicious, muscle-fueling recipes that feel exciting, tasty, and totally doable for everyday life.