Look no further for the best summer supper ever: This Asian sesame noodle salad is loaded with colourful vegetables, tofu and vermicelli noodles in a bold, flavourful sauce.

This vibrant Asian sesame noodle salad is packed with crisp veggies, tender noodles and bold umami flavour. With a sweet-savoury dressing starring soy and sesame and with just the right amount of heat, it’s a perfect make-ahead meal for busy weeknights or summer picnics. Bonus: It tastes even better the next day.

Ingredients for Asian Sesame Noodle Salad

  • 1/4 cup teriyaki sauce
  • 3 tbsp soy sauce
  • 1-2 tbsp sriracha
  • 4 tbsp sesame oil, divided
  • 2 cloves garlic, minced
  • 1-2 tbsp grated or minced ginger
  • 1 red bell pepper, thinly sliced
  • 6-8 shiitake mushrooms, thinly sliced
  • 2 cups broccoli florets
  • 10-12 asparagus spears, sliced
  • 4 oz pre-cooked tofu
  • 1 cup red cabbage, thinly sliced
  • 4 scallions, thinly sliced
  • 1/4 cup toasted sesame seeds
  • 2 pkgs vermicelli noodles, cooked according to package instructions and rinsed with cold water

Instructions for Asian Sesame Noodle Salad

  1. In a large bowl, add teriyaki sauce, soy sauce, sriracha, half of the sesame oil, garlic and ginger. Whisk to combine.
  2. In a large skillet or wok over medium-high, add remaining sesame oil and heat through. Add red pepper, mushrooms and broccoli. Cook for 3-4 min, stirring occasionally.
  3. Add asparagus and tofu and continue to cook another 2-3 mins, or until the vegetables are almost cooked through. Add the red cabbage and toss well.
  4. Add cooled noodles to the bowl with teriyaki mixture, tossing until noodles are coated. Add cooked vegetables and toss again.
  5. Sprinkle with scallions and sesame seeds and serve.

    NOTE: This salad is delicious either at room temperature or cooled. It's especially tasty the next day, after the flavours have had time to meld in the fridge overnight.