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Radish and Sesame Soy Noodle Salad


Sesame Soy Dressing:
  • 3 Tbsp light soy sauce
  • 3 Tbsp black rice vinegar or balsamic vinegar
  • 3 Tbsp toasted sesame oil
Noodle Salad:
  • 7 oz cooked whole wheat noodles or cooked brown rice, drizzled with groundnut oil
  • 7 oz radish, washed and quartered or cut into matchsticks
  • 1/2 cucumber, halved lengthwise, seeded and diced
  • 1 small handful black sesame or toasted sesame seeds
  • Fresh cilantro sprigs, for garnish
Soy And Vinegar Dipping Sauce (optional):
  • 1 medium red chile, seeded and finely chopped
  • 3 Tbsp light soy sauce
  • 3 Tbsp black rice vinegar (recommended) or balsamic vinegar
  • 2 Tbsp toasted sesame oil
  • 1 tsp thinly sliced strips fresh ginger, cut 5-inches in length
  • Fresh cilantro sprigs, chopped, as needed
Fiery Soy And Chile Dipping Sauce (optional):
  • 3 Tbsp fiery chile sauce
  • 3 Tbsp light soy sauce


For the dressing: Combine the soy sauce, rice vinegar and sesame oil in a bowl.

For the salad: Prepare the noodles, radishes, and cucumber, and chill them in the refrigerator for at least 1 hour.

To serve, add the noodles to a large dish, layer them with some radish and cucumber pieces and scatter over the black sesame seeds. Spoon the dressing over the dish, garnish with some fresh cilantro sprigs and serve immediately at the table to share. You could also dish up individual portions.

Try two other dressings to enhance this dish.

Combine the chiles, soy sauce, rice vinegar, sesame oil, ginger, and chopped cilantro in a small bowl. Combine the hot chile sauce and soy sauce in a small bowl.

Adapted from Ching He Huang

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