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Asian Sesame Noodle Salad With Peanut Dressing (Vegetarian)

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“Do not let the noodles sit in the sauce toss the complete salad together just before serving --- to save some time the dressing and/or the pasta can be prepared a day in advance --- you can add in your favorite veggies to the salad if desired, the amounts may be doubled to yield 6-8 -- this is very good!”

Ingredients Nutrition

  • 118.29 ml smooth peanut butter
  • 59.14 ml tamari (or use soy sauce)
  • 78.07 ml warm water
  • 29.58 ml peeled fresh ginger, chopped
  • 4.92 ml fresh minced garlic
  • 29.58 ml rice wine vinegar (or use red wine vinegar)
  • 22.18 ml sesame oil
  • 14.78 ml honey
  • 2.46 ml crushed chili pepper flakes (or to taste)
  • 340.19 g linguine (or use vermicelli or thin spaghetti)
  • 29.58 ml vegetable oil
  • 4 green onions, chopped
  • 1 red bell pepper, seeded and cut into thick strips
  • 59.14 ml toasted sesame seeds


  1. Cook the pasta in a large pot of boiling salted water until tender; drain and rinse well under COLD water, then toss with 2 tablespoons vegetable oil, transfer to a large bowl, then add in the red bell pepper and green onions.
  2. Using a blender puree all the dressing ingredients until smooth (about 2 minutes).
  3. Just before serving pour the dressing over the cooked pasta and veggies, then add in the toasted sesame seeds; toss well to combine.
  4. Sprinkle with chopped green onions if desired and serve.

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