Cold Sesame Noodle Salad

"Simple but very delicious! Holds great at room temperature--the perfect potluck salad!"
 
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Ready In:
25mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • In boiling salted water, cook noodles until tender, five to ten minutes. Rinse in cold water until cool. Drain and toss with 1 teaspoon sesame oil and set aside.
  • In a small saucepan over low heat, combine soy sauce and sugar. Simmer until syrupy, about ten minutes.
  • In a medium bowl, whisk together the tahini, 1/4 cup sesame oil, vinegar and water and soy/sugar mixture until smooth. Season to taste with cayenne.
  • To serve, toss noodles with dressing, green onions and sesame seeds, reserving some seeds for garnish.

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Reviews

  1. Very good! Creamy and just the right amount of flavor. I added diced cucumber and would maybe add some shredded carrots next time. I don't think we would like it as much without the added veggies. Shredded cabbage would be great too!
     
  2. This is a delicious recipe. Thank you for sharing it. I have 1 question about the directions portion of your recipe. In step 3 you say to whisk together tahini, sesame oil, vinegar and WATER and soy/sugar mixture until smooth. The ingredients don't list any specific amount of water. How much water should be incorporated into the whisked sauce? So far I've made it without any addition of water. Am I missing any important information, or was this a typo? Any response would be great, but I realize you posted this recipe some time ago. Any other people who make this recipe have any advice? Thanks!
     
  3. I made this tonight after going to a Chinese Res. and they had a cold noodle salad with cucumbers with this similar sauce so I made it using rice noodles served cold and it was amazing. The noodles were thick rice noodles similar to PHO but thicker. Thank you!!
     
  4. This is a wonderful recipe! It is so easy to make and we loved it. I didn't have tahini so I made it using another recipe on this site. I made it without sugar since I only like sweet in desserts. I am so glad I tried it. Thank you.
     
  5. Took these to a potluck lunch; big hit. I wish I could say I didn't have any leftovers, but I doubled the recipe, so there was a lot. About 75% of it was devoured. I made it up the night before and tossed it this morning with some chopped red sweet pepper. next time I think I'll add some shredded carrot, too. thanks for helping me take something healthier than cookies to my potluck! For clarification, dark sesame oil is toasted sesame oil, and though I've made this with regular sesame oil, the toasted oil is way, way better.
     
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Tweaks

  1. so easy! and tasty too! i used braggs liquid aminos in place of the soy sauce and added red peppers. i also used toasted sesame oil because i don't have dark sesame oil. i will be making this again soon.
     

RECIPE SUBMITTED BY

<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket> <br> <br>I'm a native Idahoan, but spent seven years in Kansas City before moving to Seattle five years ago. I work for a large international nonprofit in fundraising, but my true passion is cooking and baking. <br> <br>My dream in life would be to open my own delicatessen--I do not believe a sandwich to my standards can be found in Seattle. There are some good ones, but not the best. <br> <br>I am married to my best friend, Sean, who also acts as my personal sous chef in our kitchen. We have two cats, Jackson and T-Bone, and love to garden and play outside. We also love to trapse downtown to Pike Place Market and gather ingredients for a delicious meal. You can find anything there, but we especially love the fresh fish selection, of course the produce, the bread from Three Girl's Bakery, the sausages from Uli's, the cheeses from DiLaurenti's, and the hot donuts across the hall. YUM!
 
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