Hot and Cold Thai Sesame Noodle Salad

“Got this off a 30 Minute Meal segment. I love the mix of flavors in this dish. This will last several days in the refrigerator. Cook time is chilling time.”
2hrs 20mins

Ingredients Nutrition

  • 226.79 g spaghetti, uncooked
  • 59.14 ml soy sauce
  • 59.14 ml smooth peanut butter, heated in microwave for about 15 seconds to soften
  • 29.58 ml cider vinegar or 29.58 ml rice wine vinegar
  • 14.79 ml dark sesame oil (adjust to taste)
  • 29.58 ml hot sauce (can adjust to taste)
  • 473.18 ml coleslaw mix, shredded
  • 236.59 ml bean sprouts, any variety
  • 1 red bell pepper, julienned
  • 3 scallions, chopped
  • 29.58 ml sesame seeds


  1. Cook pasta to al dente, then cold shock it to stop the cooking process by running it under cold water in colander.
  2. Drain the pasta very well.
  3. In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Adjust to taste.
  4. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad.
  5. Tastes best if allowed to chill first.

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