Begin by bringing a large pot of salted water to a rolling boil. Add the whole wheat linguine or thin spaghetti, cooking according to package instructions—usually around 8-10 minutes—until al dente.

Once the noodles are cooked, drain them in a colander and immediately rinse under cold water to halt the cooking process and cool them down.

In a spacious mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, ground ginger, minced garlic, and roasted sesame seeds.

Once the noodles are cool, add them to the bowl with the prepared dressing. Gently incorporate the grated carrots and diced green onions.

Continue to toss the Cold Sesame Noodle Salad until everything is evenly mixed and coated in the savory dressing.

Cover the bowl with plastic wrap or a lid, and refrigerate for at least 1 hour.