Begin by bringing a large pot of salted water to a boil. Add the whole wheat linguine (or thin spaghetti) and cook according to package directions, typically 8–10 minutes, until al dente. Once cooked, drain the noodles and immediately rinse them under cool running water to stop the cooking process and prevent them from sticking together.

In a large mixing bowl, whisk together ¼ cup of soy sauce, 3 tablespoons of sesame oil, and 2 tablespoons of rice vinegar until well combined. Stir in 1 teaspoon of ground ginger and 2 cloves of minced garlic for added flavor, then fold in 2 tablespoons of roasted sesame seeds.

Once the noodles have cooled and the dressing is ready, add the chilled noodles to the bowl with the dressing. Follow by incorporating 1 cup of grated carrots and ½ cup of diced green onions. Mix gently but thoroughly to ensure that every strand of noodle is beautifully coated with the flavorful dressing.

After combining the noodles and vegetables, cover the bowl with plastic wrap or a lid. Refrigerate the cold sesame noodle salad for at least 1 hour to allow the flavors to meld wonderfully. If possible, letting it chill overnight will enhance the taste even more.

Once chilled, give the salad a gentle toss to redistribute the dressing, and then it’s ready to serve! Scoop it into bowls or a large serving dish, garnishing with extra sesame seeds or sliced green onions for an appealing presentation.