After planting a squash plant this summer, I learned that my husband doesn’t even like squash. So needless to say: I’ve been trying to eat up all the squash on my own. To be honest, yellow squash isn’t my favorite vegetable either, so it requires good preparation for me to truly enjoy it. And I actually prefer to eat it raw versus cooked or roasted, which led me to experiment with squash salads. And boy am I glad I did! This Sesame Summer Squash Noodle Salad is my new favorite way to eat yellow squash, and I’m thinking it can be yours too. So let’s make lunch!
This salad requires only a handful of ingredients. Assuming you love to cook a variety of cultural foods, you likely already have most of the necessary items on hand. Aside from the obvious summer squash, you’ll need brown rice noodles. I used Lotus Pad Thai noodles, but linguine, fettuccine or spaghetti noodles would work as well. You’ll also use sesame oil, rice wine vinegar, soy sauce, chili flakes, sesame seeds, cilantro, sea salt and black pepper. That’s it! Although if you’re on Team No Cilantro, basil would be a great option too!
Make the Summer Squash Salad
To make this salad you need to first cook the brown rice noodles and rinse them with cold water. Then you’ll need to dice or spiralize the yellow squash. Next comes the easy part, place the squash and noodles into a bowl and drizzle them both with the rice wine vinegar, sesame oil and soy sauce. Add the chili flakes, sesame seeds, a dash of sea salt and pepper and mix well. Top the noodles with chopped cilantro and an optional drizzle of sriracha before serving!
What’s so great about this dish is you can make it as a single serving lunch, or you can double and triple the ingredients as necessary to serve more. It would also be a great recipe for meal prepping lunches ahead of time since the squash is not cooked and wouldn’t get mushy – win! Keep scrolling for the full recipe below!
Easy Sesame Summer Squash Noodle Salad Recipe
use up all of that seasonal squash with this simple noodle salad
- 1/2 yellow squash diced
- 1 cup brown rice noodles
- 1 tsp sesame oil
- 1 tsp rice wine vinegar
- 1 tsp soy sauce
- 1/2 tbsp sesame seeds
- sea salt
- black pepper
- chili flakes to taste
- cilantro, chopped
Cook the brown rice noodles until al dente and rinse with cold water.
Combine the noodles and diced yellow squash in a bowl.
Add the sesame oil, soy sauce and rice wine vinegar and toss to coat.
Add the sea salt, pepper, chili flakes and sesame seeds and lightly toss.
Top with chopped cilantro and sriracha(optional) and serve immediately or store in the fridge for upto 5 days!
Happy cooking, friends!