Asian Sesame Noodle Salad

Bring a large pot of water to a boil on the stovetop. Cook the noodles according to the package instructions until tender but still slightly firm. Drain the noodles and rinse them under cold water to stop the cooking process and remove excess starch. Set aside while preparing the dressing.

In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, ginger, garlic, and crushed red pepper flakes if using. Mix until the dressing is smooth and well combined. Taste and adjust seasoning with additional soy sauce or a small pinch of salt if needed.

Add the cooked noodles to a large mixing bowl. Pour the sesame dressing over the noodles and toss until every strand is evenly coated. Add the sliced cucumber, scallions, and sesame seeds. Gently mix everything together until the vegetables are evenly distributed.

For the best flavor, let the noodle salad rest in the refrigerator for 15–30 minutes before serving. Serve chilled or at room temperature with extra scallions, sesame seeds, or fresh herbs on top.